Slow Cooker Pinto Beans

4.9 from 15 reviews

Savory like a traditional pork and beans recipe, this Slow Cooker Pinto Beans recipe is 100% vegan!


  • 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 or vegetable broth
  • 2 teaspoons coarse sea salt


  1. Rinse the pinto beans and soak in cold water overnight.
  2. Drain the beans, rinse and drain again and add them to the slow cooker.
  3. 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.
  4. 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.
  5. Remove the bay leaves and serve.


You can store leftovers of this slow cooker pinto beans recipe in the fridge for 3-4 days.


Keywords: vegan, vegetarian, slow cooker, crock pot, pinto beans

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