This is the best crock pot pinto beans recipe. You can also use black beans. I use it for a lot of recipes like refried beans or Cafe Rio Salad.
I really think this is the best recipe for making beans from scratch in the crock pot. They taste so much better than canned pinto beans and are so versatile. This recipe works with all sorts of beans and you can always choose to not blend them into refried beans and just eat them as plain beans. I make this same recipe a lot with black beans and then freeze them in little individual freezer containers before I blend them. They unthaw in about 10 minutes and are perfect to throw in taco salads, soups, burritos, Cafe Rio Salad, etc.
My 8-year-old daughter LOVES beans. It’s a pretty big obsession she’s had for years. It’s really weird. It’s probably because when I was pregnant with her I ate a lot of them. It could also explain why my 5-year-old daughter won’t eat anything with dairy except pizza – because I was on a no-dairy diet when I was pregnant with her.
Just a theory, but I think it’s interesting. Anyway, my 8-year-old daughter loves to eat these plain, although I’m not sure that means anything because at the store the other day she chose baked beans over fried chicken – so I think she’s a little biased.
I love to use these in my Cafe Rio Gluten-Free Pork Salad & Dressing Recipe. They really do taste good and pinto beans are so insanely cheap when you make them yourself and they can really stretch your meat. My friend mixes half black beans and half crushed black beans in lots of her recipes to save money on ground beef, add flavor and save money. You could also merge this recipe with this No-Soak Instant Pot Black Bean Soup Recipe from Dried Beans and turn this into a really good soup.
Please let me know if you try this recipe. I would love to know which type of bean you use and if they turn out as well for you as they do for me.
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The Best Crock Pot Pinto Beans and/or Black Beans Recipe
These are insanely easy to make and taste tons better than canned beans. I love to make a big batch of whatever kind of bean I am in the mood for and then freeze them in individual portions to eat later. I “refry” them after I unthaw them, so I can use the beans whole if I want.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 495 minutes
- Yield: 16 1x
- Category: Main Course
- Cuisine: Clean Eating
- 1 onion (quartered)
- 2 Cups dried pinto beans
- 1 Cup dried black beans
- 1/2 jalapeno (seeded and chopped)
- 4 cloves garlic (chopped, about 2 Tbs)
- 2 1/2 tsp Real Salt
- 1 1/2 tsp black pepper
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 9 Cups water
- Combine everything except the water in a slow cooker.
- Add the water and stir to combine.
- Cook on high for 8 hours.
- Drain the beans, saving the liquid.
- Transfer the beans to a large bowl.
- Optional – Beat with an electric mixer on medium-high speed until creamy, 3-5 minutes. Add some of the reserved liquid if needed to make them more creamy.
Keywords: easy, healthy, yummy