Slow Cooker Pinto Beans Recipe -
Slow Cooker Pinto Beans Recipe
  • READY IN 13+ hrs

Slow Cooker Pinto Beans

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    5 hrs

    13 hrs 20 mins


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

Most Helpful Positive Review
Oct 13, 2012

I used the seasonings in this recipe and thought the flavor was delicious. I did use a ham shank instead of diced ham, and kale instead of bell pepper and added carrots too, since thats what I had on hand. I the veg up in the FP and added the last 2 hrs of 7 hrs in the slow cooker. My son came home to these and hamemade bread and butter..a comfort meal made in heaven...yummm

Most Helpful Critical Review
May 22, 2012

The beans were soft, but the recipe was too spicy for my kids. Next time, I will not use as much cumin and add some sweetness to compliment the ham.

May 11, 2012

this was good i soaked my beans over night and didnt use green pepper i didnt have any but it was great

Aug 15, 2012

Pretty much how we make our beans, only we use bacon instead of ham, and jalapenos instead of bell pepper. Also, no celery...and we use equal amounts of cumin and oregano. About a tsp each per pound of beans being cooked. This was a nice change though.

May 08, 2014

I've made this several times, today for the 1st time I did it on the stove top. I had not soaked my beans overnight but, fear not there is a solution, I just brought them to a boil in about 5 inches of water and then turned off the heat and let them soak for an hour. After that time I poured out the water and started the recipe. Instead of ham I used two ham hocks and no lard. I used a 48oz. box of chicken broth and after some of that juice had boiled down I added an additional 32oz. box of vegetable broth. I also noticed that I inadvertently used only 1tsp. of the oregano and thought the beans tasted great. This will undoubtedly be my go to recipe from now on.

Feb 24, 2013

Loved this base recipe & made some changes based on ingredients I had on hand. I substituted a can of rotele chilies for bell pepper, tossed in some cayenne & a few splashes of Tabasco. Mmmmmm, we like it spicy.

Apr 24, 2013

Instead of ham used 2 smoked turkey legs. Great taste and healthy!!!

Aug 22, 2012

I thought that this dish turned out very well! I used all of the ingredients except omitted the celery and onion (forgot to purchase) and substituted bacon for the ham. Because I used bacon, I also did not add any lard. I like to leave my bell pepper in halves instead of chopping. After the beans have been cooking for hours, the bell peppers broke up into nice, bite-sized pieces so it saved me a bit of time. Delicious!


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  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 12.8 g
  • 51%
  • Protein
  • 23.5 g
  • 47%
  • Sodium
  • 1348 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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