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A white bowl is filled with cooked pinto beans and garnished with lime and cilantro.

Slow Cooker Pinto Beans

Cassie Waltman
Slow Cooker Pinto Beans are cooked with chipotle, garlic, smoked paprika, and cumin for deeply flavorful vegetarian beans and hands-off prep!
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Side Dish
Cuisine Mexican
Servings 8
Calories 201 kcal

Equipment

  • slow cooker

Ingredients
  

  • 1 pound dried pinto beans (rinsed)
  • 2 teaspoon kosher salt
  • ¼ teaspoon black pepper (ground)
  • 2 cloves garlic (peeled and trimmed)
  • 1 chipotle in adobo
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin (ground)

Instructions
 

  • Rinse the beans and strain them. Check for any broken or shriveled beans or stones and remove them. Set the beans aside.
  • Using a mini blender or immersion blender, combine the salt, pepper, garlic cloves, chipotle, smoked paprika, cumin, and 1 cup of water and blend until smooth.
  • Add the spice mixture and the beans to the crock of the slow cooker. Add 4 cups of additional water.
  • Cover and cook on low for 6-8 hours or high for 4 hours, depending on the desired final texture of your beans. Taste for seasoning and adjust as needed once the beans are cooked.

Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.

Nutrition Facts

Calories: 201kcalCarbohydrates: 36gProtein: 12gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 589mgPotassium: 804mgFiber: 9gSugar: 1gVitamin A: 127IUVitamin C: 4mgCalcium: 69mgIron: 3mg
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