slow cooker beans

Slow-cooker pinto beans are the stress-free way to prepare a pantry essential. Learn how to soak and cook them from dry for a delicious, nutritious meal!

Slow-Cooker Pinto Beans

pinto beans (rinsed and picked over)

chicken stock

cumin

chili powder

salt

black pepper

onion (left whole)

jalapeno (left whole)

garlic (minced)

Worcestershire sauce

The night before, place the pinto beans in a bowl and cover with water. The water should be a few inches above the beans as they will absorb water.

The next day, drain and throughly rinse the pinto beans. Add the remaining ingredients to the slow-cooker and stir to combine.

Cook on low for 6-8 hours. Remove the onion and jalapeno halves and season to taste before serving. Enjoy!

How to Cook Beans in Crock Pot. Easy way to save money on healthy food. Hands-off slow cooker beans freeze well and they're perfect for vegan diets!

Slow Cooker Beans

dry beans

water

tsp salt

Pick over the beans to remove any debris or discolored beans. Discard the ugly beans and place the good beans in a large stock pot.

Fill the pot with water, covering the beans by about 2 inches.

Place the pot on a burner and bring the water just to a boil. Turn the burner off and cover the pot with a lid. Let the beans sit overnight, or at least 8 hours.

Pour the beans into a colander and then back into the pot. Cover the beans with water, swish the beans around with your hands and then discard the water. Repeat this process two more times to completely rinse the beans.

Repeat steps 2-4 for a second soak. (The second soak is optional, but best to eliminate as many of the gas-causing enzymes as possible.)

Place soaked beans in a slow cooker, filling the slow cooker with water and covering the beans with about 2 inches of water.

Add aromatics and/or salt if using and cook the beans on low for 5-6 hours, or on high for 3-4 hours. Check the beans for doneness at the 5 hour or 3 hour mark respectively, cooking for longer as needed and checking every 30 minutes.

Once the beans are done, remove from the slow cooker and drain. Measure into 2 cup portions and use immediately, or freeze for future meals.

Thank you for such detail. I always think beans shouldn't be hard, but I'm a recipe follower. I can't wing it. I appreciate the ratios and specifics. Much more helpful for me.  Appreciate your time in sharing with us!

Thank you so much for this. I find the flavor from home-cooked beans to be so superior to canned, there is no comparison!  But the flatulence is an issue. As the post says at the beginning, proper planning covers the issue. Thank you again. What great advice!

I bought a 13 bean blend of raw beans at the grocery store and I want to make chili out of them.  I'd like to cook them in the slow cooker but now I'm concerned about the kidney beans in the mix.  I think I'll boil the whole lot on the stove for 10 minutes, then transfer them to the slow cooker to finish.  Hoping this will both kill the "bad" stuff as well as unchaining me from the stove.  Thank you for all the information!

Beans will not get any softer after you add the sugars, (molasses) .

i know you commented a long time ago,  but I was raised close to Carbon County, Wyoming. I think it's about the same elevation, and I remember my grandmother cooking dry beans as a 2 day affair. She would soak them overnight,  at least 12 hours, then put them in the slow cooker close to lunch time the day before. She kept checking it and would add boiled water if it seemed to get too dry.

This was very helpful thanks! I am cooking a big bean stew for my family tomorrow and wanted to see if I can get the first round of bean boiling out of the way the day before. I did not have time to sit by the stove, so was happy to see it can be done in the crockpot while I go about my errands.

Vegetarian Boston Baked Beans are the ideal side dish for summer grilling season and they could not be any easier to make from scratch.

Slow Cooker Boston Baked Beans

beans

onion

brown sugar

molasses

ketchup or tomato sauce

yellow mustard

smoked paprika

Worcestershire sauce (Omit if you're looking to make vegan)

white balsamic vinegar (or cider vinegar)

salt and pepper

Rinse and sort dried beans then place in slow cooker covered with 2 inches of water and let soak overnight.

In the morning, drain the beans then add back to the slow cooker along with all remaining ingredients.

Add 2 1/2 cups fresh water plus a good pinch of salt and pepper.

Cook on Low for 8 hours or High for 4 hours.

Check for seasoning before serving.

This Crock Pot Pinto Beans with Bacon recipe is the best tender, delicious, and nutritious southern comfort food ever that is made in a slow cooker.

Crock Pot Pinto Beans with Bacon

pinto beans ((pre-soaked, see notes))

chicken broth

bacon (cooked and crumbled bacon bits)

oregano

jalapeno,

Rinse your presoaked beans in clean water, and drain in a colander.

Add all ingredients to the slow cooker: pinto beans, broth, water, bacon, onion, garlic, seasonings, and jalapeno pepper (if using).

Cook on high heat for 4-6 hours, then on low heat for 2 hours. For creamier pinto beans, mash about 1/2 of the beans with a potato masher.

Serve with your favorite toppings like pico de gallo, sour cream, crushed tortilla or corn chips, pepitas, or salsa.

Slow Cooker Beefy Calico Beans

Hunt's Hickory Pepper BBQ Sauce

beef

bacon

Worcestershire

pork & beans

kidney beans

butter beans

Brown the bacon and onion till bacon is...

Brown the bacon and onion till bacon is crispy and onion is softened.

Remove from pan

In same pan brown ground beef

Add the ground beef, bacon, onion, the beans,...

Add the ground beef, bacon, onion, the beans, sugar, Worcestershire and BBQ sauce to the slow cooker.

Mix together.

Cook on low for 4 hours or high...

Cook on low for 4 hours or high for 2 hours.

Serve and enjoy!!

If you are looking for something healthy and filling on a budget, then give these Slow Cooker Baked Beans a try!

Slow Cooker Baked Beans

800 g canned cannellini (haricot) beans (drained)

Onion powder

tbsp Garlic granules

Passata

Vegetable stock

tbsp Maple syrup

tbsp Apple cider vinegar

tbsp Tomato puree

Mustard powder

tsp Smoked paprika

salt black pepper

Put all of the ingredients into a large slow cooker and mix well.

Cook on HIGH for 3-4 hours or LOW for 5-6 hours, so most of the liquid is absorbed. The beans should be creamy and tender.

I love that you can just put all of the ingredients in the slow cooker and leave it. Such a delicious and frugal recipe too.

I have to add after reading previous comments, I followed the recipe exactly (also doubled to freeze). Turned out perfectly! Just follow, it will turn out beautifully.

I had to come back and say wow!! This turned out great. I moved to the US from England and aside from getting imported Heinz beans have not found anything I liked. These filled the spot! Served on top of a jacket potato with cheese. Delicious. I will be making these again and again. Thank you for sharing.

Top 6 slow cooker beans recipes from across the web

The most viewed slow cooker beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Slow-Cooker Pinto Beans

Slow Cooker Beans

Slow Cooker Boston Baked Beans

Crock Pot Pinto Beans with Bacon

Slow Cooker Beefy Calico Beans

Slow Cooker Baked Beans

Top 6 slow cooker beans recipes from across the web

The most viewed slow cooker beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow-Cooker Pinto Beans

Slow Cooker Beans

Slow Cooker Boston Baked Beans

Crock Pot Pinto Beans with Bacon

Slow Cooker Beefy Calico Beans

Slow Cooker Baked Beans

The most viewed slow cooker beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine