Slow Cooker Pinto Bean Bonanza

Slow Cooker Pinto Bean Bonanza

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"I was fed up with searching for tasty slow cooker pinto recipes, so I mixed and matched and came up with my own. This recipe is fresh from bachelorhood, yet so good. Imagine the warm goodness of semi-spicy pintos oozing over steaming brown rice and cheese. It's the perfect combo of flavor and value. Enjoy, and let me know how it can be improved! "
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10 h 5 m servings 514 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 68.5g
  • 22%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 2188 mg
  • 88%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove from heat; crumble bacon when cool.
  2. Bring water to a boil in a large saucepan, and stir in pinto beans. Simmer over medium-low heat until the beans soften, about 30 minutes; pour beans and water into a slow cooker. Stir in the bacon and bacon drippings, kielbasa, ranch-style beans, tomato paste, dried onion, apple cider vinegar, pickled jalapeno, sugar, salt, garlic powder, onion powder, and paprika. Set the cooker to Low, and cook until pinto beans are very tender, 9 to 10 hours.
  3. About 5 minutes before serving, stir in chopped green pepper. Serve topped with chopped green onion.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.


  1. 63 Ratings

Most helpful positive review

For a dried bean lover like me this is a little bit of heaven! I made this during the big freeze this week and ate it for two of the coldest days EVER in my area (Colorado). When it was all gone...

Most helpful critical review

sorry, just not very inspiring. I'd rather just cook pintos in water and serve with smoked sausage which has been grilled. The apple cider vinegar gave this dish a "funny" taste.

For a dried bean lover like me this is a little bit of heaven! I made this during the big freeze this week and ate it for two of the coldest days EVER in my area (Colorado). When it was all gone...

I followed the recommendations of other users and my own tastes to sub 1 cup diced onion for the dried onion and onion powder, and I used a light I was short on time I cooked for 2...

Yummy! I couldn't really taste any bacon, so that could probably be left out next time. I also used cloves of garlic and a whole onion because that's what I had on hand. This made the house smel...

We really enjoyed this! I was'nt sure the beans would get done with only a 30 minute precook and no soaking, but they were tender. I still think next time I will soak overnight. That being said,...

This is really great. I have to admit, not exactly what I was expecting, but very tasty! I doubled the recipe. Also I went ahead & soaked the beans overnight then realized I didn't know how much...

Serve wrapped in a flour tortilla.

Absolutely delicious!! I skipped the bacon & tomato paste & used turkey sausage. Can't wait to eat leftovers today! Thank you!!

Decent flavor. I was trying to make it a little more rounded, so I removed most of the bacon grease, and cooked an onion and the green pepper in with the bacon. Served with corn bread and a sa...

These beans are awesome. I used smoked sausage instead of kielbasa, and fresh jalapenos instead of pickled, and fresh onions instead of dried. Love this recipe, it's a keeper!

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