Crockpot Pinto Beans

Name: Crockpot Pinto Beans
Prep time: 5 min
Cook time: 360 min
Total time: 365 min
Yield: 24
Cuisine: American
Ingredients: 2 lb Pinto Beans (2 pounds dry pinto beans); 1 piece Yellow Onion (1 onion, chopped); 4 cloves Garlic (4 cloves garlic, minced); 1 tbsp Cumin Powder (1 T cumin); 1 tsp Black Pepper (1 tsp pepper); 1 ½ tbsp Table Salt (1 1/2 T salt); 1 cup Water (10 cups warm water for the crockpot, or 5 cups for instant pot)

Slow-cooked pinto beans with onion, garlic, cumin, and pepper, prepared with a long soak for digestibility and cooked in a crockpot or instant pot.

365 minAmerican

Servings24

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian
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Steps

1Put beans in a big bowl and generously cover with water. Add a splash of apple cider vinegar or two teaspoons of baking soda. Let them soak for 24 hours. Pick out any floating beans and throw them away.
2Rinse beans well.
3Put the beans in the crockpot or instant pot with new clean water. Remove any floating beans.
4Add the onion, garlic, and seasonings.
5For crockpot, cook on high for 4 hours, then on low for 2 hours. For instant pot, cook for 35-40 minutes, manual high pressure, then NPR.
6If you want them mashed/refried, take a potato masher and go to town.

Nutrition

Calories: 77kcal
Protein: 3g
Carbs: 10g
Fat: 3g
Fiber: 3g
Sugar: 1g

Estimated from the ingredient list.

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Questions

How long does crockpot pinto beans take to make?

About 365 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 24 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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