Making beans in the Crock Pot is an easy, budget-friendly way to prepare tender pinto beans from scratch. With just dried beans, water, and a little prep time, you can create a large batch ready for tacos, soups, burritos, casseroles, salads, or to freeze for later meals.
Beans in the Crock Pot
These slow cooker pinto beans simmer gently all day, requiring no soaking or frequent attention. They’re ideal for a wide range of dishes—tacos, burritos, enchiladas, nachos, soups, casseroles, rice bowls, and more. Cooking dried beans yourself is more economical than canned beans and gives you a neutral base you can season to match any recipe.
Why You’ll Love These Crock Pot Beans
- Only two simple ingredients
- No soaking required
- Hands-off, set-and-forget cooking
- Makes about 4½ cups of cooked beans
- Cheaper than canned beans
- Perfect for meal prep and freezer-friendly
- Easy to portion for recipes
Do Pinto Beans Need to Be Soaked Before Slow Cooking?
No. Soaking is optional when using a slow cooker. Cooking the beans on low for about eight hours allows them to absorb plenty of liquid and become tender. Skipping the soak simplifies the process: sort, rinse, add water, and let the Crock Pot do the work.
Ingredients for Beans in the Crock Pot
- 6 cups water
- 12 ounces dried pinto beans (about 1½ cups)
How to Make Beans in the Crock Pot
Step 1: Sort the beans
Spread the dried beans in a single layer on a clean surface and inspect them. Remove any misshapen or damaged beans, small pebble-like stones, or debris. Removing imperfect beans helps ensure even texture after cooking.
Step 2: Rinse the beans
Place the beans in a colander and rinse under cool running water. Move them gently with your hand or a spatula to remove dust and any remaining debris. Proper rinsing improves the flavor and clarity of cooking liquid.
Step 3: Add the beans and water
Place the rinsed pinto beans into the bottom of a 4- to 6-quart Crock Pot. Pour in 6 cups of water so the beans are generously covered—about five inches of water above the beans is a good guideline. The beans will expand as they cook, so leave room in the slow cooker.
Step 4: Slow cook the beans
Cover the Crock Pot and cook on low for 8 hours. Cooking overnight works well, but avoid exceeding 10 hours. The beans are done when they are tender and creamy inside but still hold their shape rather than falling apart.
Step 5: Drain and rinse
When the beans are tender, carefully pour them into a colander and rinse under cool water. Allow excess water to drain. This recipe yields roughly 4½ cups of cooked pinto beans, ready to use immediately or to cool and store.
How to Tell When Pinto Beans Are Done
Cooked pinto beans should be tender through the center and creamy inside but not completely disintegrated. Test a few beans from different parts of the slow cooker—beans at the edges may cook slightly faster. If beans are still firm after eight hours, continue cooking and check every 30–60 minutes. Older beans can take longer to soften.
How to Freeze Cooked Pinto Beans
Allow cooked beans to cool completely before freezing. Divide them into airtight, freezer-safe containers or resealable freezer bags in portions that suit your recipes—1½-cup portions usually equal one 15-ounce can.
Remove as much air as possible from freezer bags and flatten them. Flat bags save space and thaw faster.
Label each container with contents and date. For the best quality, use frozen beans within three months.
How to Thaw Frozen Beans
Thaw beans in the refrigerator overnight or warm them in the microwave using short intervals. You can also add frozen beans directly to hot soups, stews, or casseroles—allow a few extra minutes of cooking time to heat them through.
How to Store Cooked Beans
Refrigerate cooled beans in an airtight container for up to four days. If you won’t use the full batch within that period, freeze the remainder in portioned containers or bags to preserve freshness and make future meal prep faster.
Ways to Use Crock Pot Pinto Beans
These simply cooked beans are a blank canvas for many dishes. Try them in:
- Tacos
- Burritos
- Burrito bowls
- Enchiladas
- Nachos
- Taco salads
- Quesadillas
- Chili
- Bean soup
- Mexican casseroles
- Homemade refried beans
- Rice and bean bowls
Because these beans are cooked plain, you can season them to suit a variety of profiles—smoky, spicy, savory, or even slightly sweet—depending on the dish.
Beans in the Crock Pot (Freezer-Friendly)
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Yields: about 4½ cups cooked beans
Equipment
- 4 to 6-quart Crock Pot
- Colander
Ingredients
- 6 cups water
- 12 ounces dried pinto beans (about 1½ cups)
Instructions
- Lay the dried beans out and remove any misshapen beans, stones, or debris.
- Rinse the beans thoroughly in a colander under cool running water, stirring gently.
- Transfer the rinsed beans to the bottom of a 4–6 quart Crock Pot.
- Pour 6 cups of water over the beans, leaving room for expansion. The water should generously cover the beans.
- Cover and cook on low for 8 hours. Do not cook longer than 10 hours.
- When the beans are tender, drain and rinse them in a colander. Use immediately or cool before storing.
Notes
Approximately 1½ cups of drained cooked beans equals one standard 15-ounce can. You can double the recipe if your slow cooker has enough capacity, but do not overfill the cooker. For freezer storage, cool beans completely and freeze in 1½-cup portions for up to three months.