Description
Slow-cooked to creamy perfection, these pinto beans are rich in flavor and incredibly comforting. I first made them as a side dish and ended up eating them by the bowlful. Whether served with rice, tucked in tacos, or eaten plain, they’re a rustic favorite that’s low effort and big reward.
Ingredients
1 lb dry pinto beans
6 cups water (7 cups if cooking without pre-soaking)
1½ tsp sea salt
½ tsp black pepper (or ¼ tsp for milder flavor)
1 tbsp bacon fat, ham hock, or 2 pieces chopped raw bacon
1 bay leaf (optional but great for added depth)
Instructions
Optional Soak: For creamier beans and faster cooking, soak pinto beans overnight in cold water, then drain.
Combine in Crockpot: Add beans, water, salt, pepper, bacon fat or ham hock, and bay leaf to the crockpot.
Cook: Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until beans are tender and flavorful.
Finish & Serve: Remove bay leaf and ham hock (if used). Taste and adjust seasoning. Serve warm.
- Prep Time: 5 mins (+ soak time if needed)
- Cook Time: 8–10 hrs
- Category: Dinner
Nutrition
- Calories: ~180
- Fat: 1g
- Carbohydrates: 30g
- Protein: 11g