Slow Cooker Pinto Beans Recipes

VEGAN SLOW-COOKER PINTO BEANS

Vegan Slow-Cooker Pinto Beans image

I made these when the kids asked for Mexican food. They were delicious - served with Veggie Fajitas. I think this recipe would work well with almost any kind of beans.

Provided by Ex-Pat Mama

Categories Beans

Time 7h15m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

350 g pinto beans, dry
2 tablespoons cumin
1 teaspoon dried chili pepper flakes (to taste)
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon oregano
2 teaspoons salt
2 tablespoons olive oil
1 large onion, diced
1 medium tomatoes, diced
3 garlic cloves, minced
1 bunch cilantro, chopped
5 cups water

Steps:

Spray the slow-cooker with cooking spray. Rinse and sort the beans, add to the prepared slow-cooker.
Add all the spices and the olive oil to the beans. Stir until every bean is coated with the spice mixture.
Add the onion, tomato, garlic and cilantro to the beans. Mix thoroughly.
Pour the water over all. Cook on high for 5-7 hours - stirring occasionally.

SLOW COOKER PINTO BEANS

Slow Cooker Pinto Beans image

Make and share this Slow Cooker Pinto Beans recipe from Food.com.

Provided by looneytunesfan

Categories One Dish Meal

Time 5h10m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

1 lb dry pinto beans
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 lb ham hock
4 cups water
1 onion, chopped
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Steps:

Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.
Pre-soak ham in a separate pot, for at least 2, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham soaking liquid. Add more water until ham hock is completely covered.
Add onion to slow cooker with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender, about 5 hours.
House Seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.

Nutrition Facts : Calories 53.2, Fat 0.6, SaturatedFat 0.1, Sodium 11397.4, Carbohydrate 11.1, Fiber 1.4, Sugar 0.6, Protein 3.5

SIMPLE SLOW COOKER PINTO BEANS AND HAM

Simple Slow Cooker Pinto Beans and Ham image

This is my simple version of pinto beans and ham. It's just a basic recipe with no frills. My husband always enjoys this version. Serve with cornbread.

Provided by Cindy

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 9h15m

Yield 8

Number Of Ingredients 8

Ingredients

14 cups water, divided
2 cups dried pinto beans
1 ham bone with meat
1 large red onion, chopped
2 teaspoons garlic, minced
1 teaspoon ham base (such as Better than Bouillon®)
1 dash hot pepper sauce (such as Tabasco®), or to taste
1 pinch salt and ground black pepper to taste

Steps:

Bring 8 cups water and pinto beans to a boil in a large pot. Remove pot from heat, cover, and let stand for 1 hour. Drain and rinse before using.
Transfer pinto beans to a slow cooker. Add ham bone, red onion, minced garlic, and ham base. Pour in remaining 6 cups of water, or enough to cover the beans.
Cool on Low until beans are tender, about 8 hours.
Remove the ham bone, shred meat, and add back to the beans. Discard the bone. Serve hot, seasoned with hot sauce, salt, and pepper.

Nutrition Facts : Calories 178 calories, Carbohydrate 32.4 g, Fat 0.7 g, Fiber 7.8 g, Protein 10.7 g, SaturatedFat 0.1 g, Sodium 184.4 mg, Sugar 2 g

SLOW-COOKER PINTO BEANS

Slow-Cooker Pinto Beans image

If you have yet to cook beans from scratch and own a slow cooker, this is the recipe for you! It comes together with pantry ingredients, requires minimal prep and thanks to the slow cooker, you'll be rewarded with plump, perfectly tender beans with almost zero hands-on time. (Navy beans would also work well here.) Seasoned with warm spices and pickled jalapenos, they are a great side dish. Or serve them over rice or with warm tortillas as a meal.

Provided by Food Network Kitchen

Categories side-dish

Time 8h10m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 pound dried pinto beans, rinsed and picked over (see Cook's Note)
48 ounces low-sodium chicken broth (or one 32-ounce carton plus 2 cups water)
One 8-ounce jar mild or hot diced pickled jalapeños
2 tablespoons dried oregano
1 tablespoon ground cumin
3 cloves garlic
2 dried bay leaves
1/4 cup cilantro leaves plus 1/4 cup chopped cilantro stems, optional
Kosher salt
3/4 cup shredded sharp Cheddar or crumbled Cotija or queso fresco
1 lime, cut into wedges

Steps:

Put the beans, chicken broth, pickled jalapeños and brine from the jar in a 4-to-7-quart slow cooker. Stir in the oregano, cumin, garlic, bay leaves, cilantro stems if using and 1 teaspoon salt. Cover and cook on high until the beans are tender but still hold their shape, 8 to 10 hours.
Remove and discard the bay leaves. Use the back of a spoon to smash the garlic cloves, then stir them into the beans. Serve topped with the cheese, cilantro leaves and lime wedges.

PINTO BEANS

Pinto Beans image

Cooking the beans with spices is optional. I like the subtle flavor it adds, but you can certainly omit the salt, spices, onion, and garlic.

Provided by Cheap Recipe Blog

Time 6h10m

Number Of Ingredients 6

Ingredients

1 pound dried pinto beans
1 teaspoon salt
1 bay leaf
2 teaspoons garlic powder
One onion, skin removed, and cut in half
3 cloves of garlic, peeled and cut in half

Steps:

Rinse and sort beans. Remove any beans that are rotten or discolored.
Place beans in a large bowl, cover with water, and soak for several hours or overnight.
Drain and rinse with water.
Place beans in a 3.5 quart slow cooker. Add enough water to cover beans by 2 inches. Add salt, spices, garlic, and onion.
Cook on low for 6 to 7 hours, or high for 3.5 to 4 hours.
Turn off heat, remove ceramic insert, and allow to cool to room temperature.
Use or store beans: The beans are ready to eat. You can store beans for up to a week in the fridge. To freeze, remove as much moisture as possible. Place cooled beans into individual plastic freezer bags or a freezer-safe container. Frozen beans are good for up to 3 months.

SLOW COOKER REFRIED PINTO BEANS

Slow Cooker Refried Pinto Beans image

Slow Cooker Refried Pinto Beans are the perfect side dish to serve with all your favorite Mexican meals! Just throw soaked pinto beans in a slow cooker with onion, garlic, and spices, then when they're soft, mash or blend them to smooth, creamy perfection!

Provided by Flavorful Eats

Categories Side Dish

Time 20h15m

Number Of Ingredients 12

Ingredients

1 lb. dried pinto beans
1 yellow onion (chopped)
3 garlic cloves (chopped)
1 jalapeno (chopped)
2 tsp. cumin
2 tsp. smoked paprika
2 tsp. chili powder
1/2 tbsp. salt
1 bay leaf
black pepper
4 1/2-5 cups water
1 1/2 cups shredded cheddar or Mexican cheese blend (optional)

Steps:

Cover dried beans with enough water that they can expand and still be covered in water, and soak overnight.
Drain beans and add them to a slow cooker with all the other ingredients, except the cheese. Stir to combine. Cook on low for 8-10 hours, or on high for 5 hours.
If there is a lot of liquid leftover, use a cup to scoop some out, setting it aside in case you need to add some back after blending. Using an immersion blender, blend the beans until almost smooth. I like a little texture, so I don't blend them perfectly smooth. If too thick, add a little bit of the water back to the beans and combine.
OPTIONAL: For creamier beans, I like to mix in some shredded cheddar or a Mexican blend of shredded cheese after they've been blended. Serve and enjoy!

SLOW COOKER PINTO BEANS

Slow Cooker Pinto Beans image

These beans turn out fabulous in the slow cooker! I developed this recipe after finding too many hard beans after cooking with a pot on the stove.

Provided by Corena

Categories Main Dish Recipes Pork Ham

Time 13h20m

Yield 8

Number Of Ingredients 11

Ingredients

1 pound dried pinto beans
1 onion, chopped
¾ green bell pepper, diced
2 celery ribs, chopped
3 cloves garlic, chopped
1 pound Black Forest ham, cubed
1 teaspoon ground cumin, or to taste
1 tablespoon dried oregano, or to taste
2 bay leaves
1 tablespoon lard
5 cups chicken broth, or as needed to cover

Steps:

Cover pinto beans with water in a large bowl; allow beans to soak overnight.
Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
Pour enough chicken broth into the slow cooker to cover the other ingredients.
Cook on High until beans are very tender, 5 to 6 hours.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 13.5 g, Fiber 12.8 g, Protein 23.5 g, SaturatedFat 4.6 g, Sodium 1348.4 mg, Sugar 2.3 g

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Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Transfer the rinsed beans to a 6-quart or larger slow cooker.
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