The Best Crock Pot Pinto Beans and/or Black Beans Recipe

Crock Pot Pinto Beans

5 from 1 reviews

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.



  • 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


  1. Combine everything except the water in a slow cooker.
  2. Add the water and stir to combine.
  3. Cook on high for 8 hours.
  4. Drain the beans, saving the liquid.
  5. Transfer the beans to a large bowl.
  6. 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