Wednesday, March 13, 2013

Crockpot Pinto Beans

Beans are such a cheap, filling meal. When cooked correctly, they make your taste buds soar! The last 6 months I've been experimenting and trying my hand at slow cooking dry beans in my crockpot and I'm officially a convert. Often times people will say you need ham, a ham hock, or some form of pork for your beans. Although it does add tremendous flavor, often times it's not necessarily easy on the budget.

I came up with this recipe the other day because I had no pork in the house and Walmart had it for $3.48/lb!!! Aaaaaaaaaand I wasn't about to pay that! The result of adding bullion to the beans was a full flavor experience and left my husband and I both going back for more. Delish!

Crockpot Pinto Beans

1  lb dry pinto beans
1  onion chopped (yellow or white)
4-5  cloves garlic minced/crushed/chopped
1  tsp chili powder
15  cranks (or 1/2 tsp) black pepper
3  chicken bullion cubes
5  cups water

* Place the dry beans in a large bowl and cover with 3in of cold water. Put beans in the fridge   overnight.
* In the morning your beans will be thick and almost to the top of the water. Pour beans into a colander and rinse.
* Put rinsed beans, garlic, onion, chili powder, black pepper in crockpot. Cover with 5 cups of hot water.
* Add bullion cubes.
* Cook on HIGH for 6-8hrs. The time will vary with each crockpot but you will know the beans are done when they are soft without being complete mush.
* Add salt to taste after beans are cooked. Adding before cooking can dry out your beans

Add spices you like. Flavor those babies up! Enjoy!


  1. Izzz Nice Lili Bean

  2. Cumin would also be super yummy with these beans. Start with 1 tsp of cumin and let them cook. You can always add more after they are done!