Best Big Crock Pot Full Of Pinto Beans Recipes

CROCK POT PINTO BEANS

Crock Pot Pinto Beans image

This easy Pinto Beans recipe yields the most delicious, amazing pinto beans you've ever had - without having to soak your beans! A simple blend of ingredients and spices turns that bag of dried beans into your new favorite side dish. Bonus: Makes amazing refried beans too!

Provided by Trish - Mom On Timeout

Time 8h10m

Number Of Ingredients 9

Ingredients

3 cups dry pinto beans (rinsed and picked through)
1 tbsp olive oil
1 jalapeno (seeded and chopped)
1 yellow onion (dice)
3 cloves garlic (minced)
1 tsp pepper
1 tsp salt
1 tsp ground cumin
64 oz low sodium chicken broth (may use stock)

Steps:

Heat olive oil in a medium skillet. Add onion and jalapeno saute for 3 to 5 minutes until soft. Add garlic and saute for an additional minute.
In a large, 6 quart slow cooker, place beans, onion mixture, salt, pepper, and cumin.
Pour broth over the top and stir gently. If beans are not covered, add just enough water to cover the beans.
Cook beans on high for 8 to 9 hours or until tender. Test seasoning and add salt if needed.
Serve immediately.

Nutrition Facts : Calories 237 kcal, Carbohydrate 40 g, Protein 16 g, Fat 2 g, SaturatedFat 1 g, Sodium 62 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving

SLOW-COOKER PINTO BEANS

Slow-Cooker Pinto Beans image

If you have yet to cook beans from scratch and own a slow cooker, this is the recipe for you! It comes together with pantry ingredients, requires minimal prep and thanks to the slow cooker, you'll be rewarded with plump, perfectly tender beans with almost zero hands-on time. (Navy beans would also work well here.) Seasoned with warm spices and pickled jalapenos, they are a great side dish. Or serve them over rice or with warm tortillas as a meal.

Provided by Food Network Kitchen

Categories side-dish

Time 8h10m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 pound dried pinto beans, rinsed and picked over (see Cook's Note)
48 ounces low-sodium chicken broth (or one 32-ounce carton plus 2 cups water)
One 8-ounce jar mild or hot diced pickled jalapeños
2 tablespoons dried oregano
1 tablespoon ground cumin
3 cloves garlic
2 dried bay leaves
1/4 cup cilantro leaves plus 1/4 cup chopped cilantro stems, optional
Kosher salt
3/4 cup shredded sharp Cheddar or crumbled Cotija or queso fresco
1 lime, cut into wedges

Steps:

Put the beans, chicken broth, pickled jalapeños and brine from the jar in a 4-to-7-quart slow cooker. Stir in the oregano, cumin, garlic, bay leaves, cilantro stems if using and 1 teaspoon salt. Cover and cook on high until the beans are tender but still hold their shape, 8 to 10 hours.
Remove and discard the bay leaves. Use the back of a spoon to smash the garlic cloves, then stir them into the beans. Serve topped with the cheese, cilantro leaves and lime wedges.

SLOW COOKER PINTO BEANS

Slow Cooker Pinto Beans image

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.

Provided by Corena

Categories Main Dish Recipes Pork Ham

Time 13h20m

Yield 8

Number Of Ingredients 11

Ingredients

1 pound dried pinto beans
1 onion, chopped
¾ green bell pepper, diced
2 celery ribs, chopped
3 cloves garlic, chopped
1 pound Black Forest ham, cubed
1 teaspoon ground cumin, or to taste
1 tablespoon dried oregano, or to taste
2 bay leaves
1 tablespoon lard
5 cups chicken broth, or as needed to cover

Steps:

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

Nutrition Facts : Calories 365.6 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 13.5 g, Fiber 12.8 g, Protein 23.5 g, SaturatedFat 4.6 g, Sodium 1348.4 mg, Sugar 2.3 g

BIG CROCK POT FULL OF PINTO BEANS

Big Crock Pot Full of Pinto Beans image

A basic dried bean recipe for the slow cooker. Seasoned with smoked turkey pieces, this is a lower fat recipe with plenty of flavor.

Provided by Red_Apple_Guy

Categories Beans

Time 10h20m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs dried pinto beans (works for other dried large beans)
1/2 smoked turkey drumstick (available at supermarkets cut into chunks)
11 cups water, for soaking
water (to cover for cooking)
1 -2 tablespoon kosher salt (to taste)
1/8 teaspoon black pepper
1/8 teaspoon cayenne (or to taste)

Steps:

Sort and rinse beans with 3 waters (from one container to another 3 times).
Place in a 5 to 6 quart crock pot with soaking water overnight (my preference, but it can be cooked without pre-soaking).
Note: a 4 quart crock pot will be absolutely full, but I have used a 4 quart pot.
Drain soaking water and add water to cover by 1 to 1.5 inches.
Add smoked turkey pieces.
Cook for 10 hours on low.
Add salt and peppers to taste.
Note: I have used cumin, thyme, and oregano for seasoning, but basic salt and pepper is very good).
Serve with cornbread.

Nutrition Facts : Calories 197.7, Fat 0.7, SaturatedFat 0.1, Sodium 446.1, Carbohydrate 35.6, Fiber 8.8, Sugar 1.2, Protein 12.2