Making this savory slow cooker pinto beans recipe is very simple and packs a punch! With easy to find spices and veggies, this comforting dish will become a favorite in your household. My recipe is vegetarian and can be served as a side dish to tacos, enjoyed with tortilla chips, or served on it’s own with bread.
My Japanese mom has always had a soft spot for simmered food. I grew up in Quebec where winter likes to overstay its welcome, and while my mom could make perfect onigiri in her sleep, she also excelled at cooking cozy classics like beef stew and meat pies (tourtiere in Quebec). She also loved anything that involved beans in a pot quietly bubbling away while the house warmed up. To this day I’m still a fan of her split pea soup and its hearty and comforting properties.
These slow cooker pinto beans are my vegetarian take on that comforting “ham and beans” vibe: savory, subtle, and the kind of meal that makes you want to grab a spoon and hover near the pot. Make a big batch once, then use the beans all week in bowls, tacos, salads, soups, or mashed into refried-style beans. So many different ways to enjoy them!
The flavor here is intentionally flexible. Once the beans are tender, taste and season until it’s perfect for you. Aside from my Japanese pinto bean stew, this might just be my favorite pinto beans recipe of all time.
Table of Contents
What this Recipe Is and Isn’t
This is: a hearty, gently seasoned batch of pinto beans that are simmered in a slow cooker.
This isn’t: a super-saucy, chili-style bean dish like this hearty pinto bean stew.
Should You Soak Pinto Beans Before Cooking?
My rule: If you have time to soak, do it. If you don’t, don’t let that stop you from making beans. You’ve got options—and they all work. Here’s the quick breakdown:
- Overnight soak (recommended for texture): Soaking tends to help beans cook more evenly and can make the texture a little creamier and less “rustic. How: Rinse beans, cover with plenty of water (2-3 inches above), soak 6–12 hours, then drain and rinse again.
- Quick Soak (when you don’t have time… but still want to soak): Not as creamy and may not end up as tender. How: Rinse beans, cover with water in a pot, bring to a boil, turn off heat, soak about 1½ hours, then drain and rinse.
- No Soak: Yes, you can cook dried beans without soaking. You’ll typically need more time and sometimes a bit more liquid, and texture can be slightly firmer depending on the beans.
Water to beans ratio: An easy way way to figure out the ratio of beans to water for a crockpot is to add enough water so it covers the beans by 1 to 2 inches. This is for beans that have soaked overnight.
How to Make Slow Cooker Pinto Beans
Scroll down to the recipe card for the full recipe.
- Prep the beans. Rinse the dried pinto beans well. If soaking overnight, drain and rinse again before cooking.
- Sauté the aromatics. In a pan over medium-high heat, warm the olive oil and cook the garlic, onion, and celery until the onion turns translucent—about 6–7 minutes. This step builds the base flavor.
- Season and slow cook. Once the veggies are done, add them to the slow cooker along with the pinto beans, smoked paprika, chili powder and dried thyme. Toss in 2 bay leaves (remove these just before serving), a pinch of coarse sea salt and cover the whole thing with 4 cups of water or broth.
- Serve. Remove the bay leaves. Taste, then adjust seasoning if needed. (Some beans soak up salt differently—this is normal.)
Cooking Time
- LOW: 6–7 hours. Great when you just want to set it and forget it.
- HIGH: about 4 hours. This seems to be the sweet spot for cooking pinto beans with more intense heat.
Beans are done when they’re tender all the way through (make sure to taste them).
Troubleshooting: Why Are My Beans Still Hard?
If your beans refuse to soften after hours, the most common culprit is old beans. Dried beans that have been sitting around too long can stay stubbornly firm no matter what you do.
Other things that can slow softening:
- Not enough liquid (top up so beans stay submerged)
- Slow cooker running cooler than average (add more time)
- Very hard water (can take longer)
Storage and Reheating
Fridge: First, let the beans cool to room temperature. Transfer them to an airtight storage container and refrigerate for up to 4 days.
Reheating: To reheat the beans, microwave on medium for 2 to 3 minutes. Or, put the beans in a pot and reheat on low for a few minutes (add a splash of water/broth to loosen).
Pinto Bean Alternatives
I find that pinto beans are perfect for this slow cooker recipe. However, in a pinch it is possible to substitute other beans that display general similarities.
- Borlotti beans (also known as cranberry beans or Roman beans) have a very similar appearance to pinto beans. Great in soups and stews, these beans are used primarily in Mediterranean cuisine.
- Red kidney beans are a decent substitute for pinto beans in that their inner texture is similar. However, a word of warning: the skin on kidney beans can be tough and may influence the texture of the overall dish.
- Anasazi beans (also called Aztec beans) are in the same family as pinto beans – and are used in many Latin American dishes. While this ancient bean is a decent alternative to pinto beans, keep in mind that it cooks much more quickly.
Flavor Alternatives
Once the beans are tender, you can play with the flavor:
- Smokier: add a little extra smoked paprika, or stir in a spoonful of adobo sauce.
- Cumin-forward: add ½–1 teaspoon ground cumin.
- Spicy: add a freshly chopped jalapeño, or stir in hot sauce.
- Not vegetarian: sauté 2–3 strips of chopped bacon for a deeper smoky-salty base.
- Make them “refried-style”: Scoop out a few cups of beans with some cooking liquid and mash with a fork (rustic) or blend (smooth). Add more liquid until you get the texture you like.
What to Serve With Slow Cooker Pinto Beans
I serve these hearty beans as part of a warming winter feast – or as a mid-summer BBQ side dish at the cookout. These beans are basically a choose-your-own-adventure side (or main).
- Classic combination of rice and beans, with avocado, cilantro, shredded cheese, and a squeeze of lime
- With tacos or tostadas
- As a topping for a baked potato
- As a companion to a monte cristo sandwich
Other delicious bean recipes you might like to try: Three bean salad, one pot navy bean soup, Tuscan white bean soup, Spanish tomato bean stew.
PrintSlow Cooker Pinto Beans
Savory like a traditional pork and beans recipe, my slow cooker pinto beans recipe is 100% vegan.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4hr 10min
- Yield: 8 to 10 1x
- Category: Slow Cooker
- Method: Crockpot
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 pound, dry pinto beans
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1 medium onion, finely chopped
- 4 celery stalks, chopped
- 1 1/2 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 cups water, chicken broth or vegetable broth
- 2 teaspoons coarse sea salt
Instructions
- Rinse, soak, then drain the pinto beans. Rinse the pinto beans and soak in cold water overnight. Drain the beans, rinse and drain again and add them to the slow cooker.
- Cook the aromatics. In pan over medium high heat, add extra virgin olive oil, garlic, onion and celery and cook for 6-7 minutes, until onions are translucent. Turn the heat off and add the vegetables to the slow cooker.
- Season and slow cook. Add all the remaining ingredients and slow cook on low for 6-7 hours, until the beans are tender, or on high for 4 hours.
- Serve. Remove the bay leaves and serve.
Notes
You can store leftover pinto beans recipe in the fridge for 3-4 days.
Nutrition
- Serving Size: 1/2 cup cooked beans
- Calories: 237
- Sugar: 1.9g
- Sodium: 166.2mg
- Fat: 4.3g
- Saturated Fat: 0.7g
- Unsaturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 37.7g
- Fiber: 9.4g
- Protein: 12.5g
- Cholesterol: 0mg
Frequently Asked Questions
Yes it is. In fact, this savory pinto beans recipe is completely vegan.
It’s best to cook beans on low heat because cooking them on high can harden the shell of the bean, which could make it harder for the inside to cook.
Yes you can! Before freezing them, allow them to completely cool to room temperature. I suggest freezing your beans in batches, especially if you made a big pot, using airtight containers or bags. This way, you can thaw the exact amount that you need. Cooked beans will keep in the freezer for up to 2 to 3 months.
Garlic powder, onion powder, worcestershire sauce, tonkatsu sauce, chipotle, or even a splash of vinegar at the end to brighten the flavor. Adding a little miso paste also makes the flavor jump! Start with 1 teaspoon.
Can I use beef broth instead
Yes you can 🙂
This sounds yummy. Most times I throw in a can of petite diced tomatoes, about 3-4 tablespoons pinto bean flavoring spice, green chilies, small can (no heat at all) onion, garlic, chili seasoning ,(about a tablespoon), 2 slices raw bacon or pork ham hock. Everything but kitchen sink.
How do you get the bean juice to be thicker a little?
My mom always added a tablespoon of sugar the last hour or so. What else works?
Hi Audrey! I would sift a little all-purpose flour in the end until you are happy with the thickness. 🙂
Sure your a great gal ! Everything but the sink
These turned out so good. Ive been cooking beans for 50 years but wanted something different. This recipe filled that bill! I cheated and used butter instead of the oil. Thank you for including the soaking part. I also think beans are better soaked plus it does get rid of some toxins all beans carry that cause gas.
How many cups beans to water?
Very good recipe. Amazing flavor and I’ve made it multiple times. Love it!!
Can you use black beans?
Hi Marianne! Yes you can but the cooking time will be shorter. I would recommend cutting down on the cooking time by about 1/3 🙂
I love pinto beans and cornbread!!
This turned out AMAZING!! My first time making dried pinto beans ever and I’ll definitely be making it again using this recipe! I know this is vegetarian, but adding cooked bacon on the last hour of cooking is so yummy. It was a little spicy for my liking but next time I’ll just use less paprika. Thank you for this!
Thank you so much Brandi!:)
Thanks for this recipe! It’s amazing and very helpful.
Great recipe with easy to follow steps. I always mess up cooking pinto beans on the stove so I decided to give it a try in my crockpot. Got a tasty flavor from all the add-ins. The beans turned out perfect using the quick-soak and 4-hour high cook time. Thank you!
Love how easy this is to make!
Really delicious recipe! My slow cooker had low setting starting at 6 hours, so I chose that and they were quite soft after 4 hours on low. Thank you!
Thank you so much Bridget! 🙂
Can you add ham to this recipe?
Hi Matthew! Yes, absolutely, the flavors will blend nicely 🙂
I made this recipe last week, and it was fantastic! Have you tried this recipe with black beans by chance?
Hi Stephanie! I haven’t tried it with black beans but that’s a great idea! I bet it would be just as yummy 🙂
Hi Caroline! It turns out this recipe is fantastic with black beans! We have been making this recipe over and over, switching between pinto and black beans, and it’s a hit every time! Thank you!
That’s so great Stephanie! I’ll have to try it your way 🙂
i preferred to presoak the beans…help the gassiness of them. also the start with a minimum of salt .just for kicks i added a splash of white wine..cooking as i write…thank you .
Thank you for sharing your tips Frederick!
Heya, I loved this recipe so sooo much dear. Thanks a lot for sharing such a super awesome recipe. Perfect recipe 🙂 Thanks much again. Regards.
Making this now in my instant pot! Hope the kids like it without having to add molasses or brown sugar, LOL! I’m putting the unsoaked beans in after sauteing the vegetables and pressure cooking on high for 30 minutes! Should work, we will see…
If i doubled this recipe, would I need to cook it twice as long?
No, I doubled and cooking time was the same 🙂
We fell in love with the recipe as soon as we saw the photo on twitter:)
Being Greeks and all, we LOVE beans (and all pulses/legumes in general), so it goes without saying (but we’ll say it) that this is happening. Soon. 🙂
You also did an amazing job sharing info about pinto beans. We actually plant some of these in Panos’ parents house in Evia, and we have some in stock from last summer. So the timing couldn’t be better:)
This variety has a more “meaty” taste than classic navy beans doesn’t it? And it does pair amazing with any meat.
We don’t have a crockpot but we often cook the beans in a pressure cooker, so we’ll adjust the recipe accordingly:) And adding smoked paprika is exactly what we always do as well when we cook these:)
We must stop here otherwise we’ll keep rumbling on with your amazing recipe:):)
Sending you our love!
You two are the best, thank you again and again for always leaving such beautiful comments. I hope we can meet in Greece someday!
This site was… how do you say it? Relevant!! Finally I’ve found something that helped me.
Appreciate it!