Slow Cooker Pinto Beans

Slow Cooker Pinto Beans

Corena

"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

13 h 20 m servings 366 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1348 mg
  • 54%

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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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

Reviews

Read all reviews 67
  1. 82 Ratings

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Most helpful positive review

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 h...

Most helpful critical review

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.

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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 h...

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.

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

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 p...

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 in...

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

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...

I made this recipe for a vegetarian church potluck today; at first, I thought I'd take it home, because it didn't look appetizing -- the overnight cooking and extended time on "warm" made it loo...

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 a...

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