Do You Have to Soak Pinto Beans?
No. Most slow cooker pinto bean recipes skip the soak, and the long, gentle cooking time softens the beans on its own. Soaking overnight is optional. It may shorten the cook time somewhat and some cooks feel it makes beans easier to digest, but you can get good results without it.
Rinse the beans and pick through them for small stones or damaged beans before cooking.
Ingredients
For about 6 to 8 servings:
- 1 pound dry pinto beans, rinsed and sorted
- 6 to 7 cups water or broth (chicken or vegetable), enough to cover the beans by an inch or two
- 1/2 to 1 yellow onion, diced
- 2 to 3 cloves garlic, minced
- 1 to 2 bay leaves
- Optional: diced ham, a ham hock, bacon, a jalapeno, cumin or chili powder
- Salt, to taste
How to Make Them
- Add the rinsed beans, onion, garlic, bay leaves and any optional meat or spices to the slow cooker.
- Pour in the water or broth so the beans are covered by about 1 to 2 inches.
- Cover and cook on low for about 8 to 10 hours or on high for about 4 to 6 hours, until the beans are tender and creamy.
- Remove the bay leaves and any ham hock bone. Season with salt, stir, and let the beans sit a few minutes so they absorb it.
Cooking time varies with the age of the beans and your cooker. Older dried beans can take noticeably longer.
When to Add Salt
Opinions differ. Some cooks add salt at the start for flavor, and others add it near the end because they feel it can keep beans from softening. Either approach can work. If you add it late, taste and adjust at the end. Acidic ingredients, such as tomatoes or vinegar, are also often added toward the end.
How Long Do They Take?
| Setting | Approximate time |
|---|---|
| Low | 8 to 10 hours |
| High | 4 to 6 hours |
Check for tenderness with a taste. If they are still firm, keep cooking and check hourly.
Seasoning Ideas
Pinto beans take well to many flavors:
- Savory and smoky: Ham hock, bacon, smoked paprika.
- Tex-Mex: Cumin, chili powder, chopped jalapeno, a bit of oregano.
- Simple: Onion, garlic and bay leaf with salt and pepper.
- Vegetarian: Use vegetable broth and smoked paprika for depth.
Why Are My Beans Still Hard?
- Old beans: Beans stored for a long time can take much longer to soften. Buying from a store with good turnover helps.
- Not enough time: Give them more hours.
- Low heat or an undersized lid fit: Make sure the cooker is heating properly and the lid is on.
- Hard water or acid: Both can slow softening in some cases. Hold acidic ingredients until the end.
- Cooker too full: Beans expand as they cook, so leave room.
Which Beans Need Extra Care?
Pinto, black and navy beans are commonly cooked in slow cookers without issues. Dry red kidney beans are different. They contain a natural toxin that can make people ill if the beans are undercooked, and the low temperature of a slow cooker may not destroy it. Food safety guidance generally recommends soaking dry kidney beans, discarding the soaking water, and boiling them in fresh water on the stove for at least 10 minutes first (some sources advise longer). If you are unsure about a particular bean, follow the guidance on the package or from a trusted food safety source.
How to Serve Pinto Beans
- Ladle over rice or alongside cornbread.
- Serve as a side with barbecue or Mexican-style meals.
- Mash some into refried-style beans for burritos and tacos.
- Spoon over baked potatoes. See our guide to potatoes in the slow cooker.
- Pair with slow cooker cabbage for an inexpensive plate.
If you want a sweeter, saucier bean side, see our slow cooker baked beans.
Storage and Freezing
Refrigerate cooked beans with some of their cooking liquid in covered containers within two hours of cooking. They keep for several days. Beans freeze well in portions with their liquid, which makes them a handy meal prep staple. Reheat until hot throughout. For a pressure cooker take on beans, see Instant Pot red beans and rice.
Can I Double the Recipe?
Beans expand as they cook. Two pounds of beans may fit in a larger slow cooker of 6 quarts or more if the pot is not more than about two-thirds full once you add liquid, but cooking time may run longer. Check for doneness before serving.