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Slow Cooker Pinto Beans

Slow cooker pinto beans are tender, delicious, and easy! I developed this fabulous crockpot recipe after finding too many hard, uncooked beans after cooking in a pot on the stove.
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 13 hours 15 minutes
Course lunch/dinner
Cuisine Mexican
Servings 8 people
Calories 2020.2 kcal

Equipment

  • 1 Slow Cooker A 6-quart or larger capacity slow cooker is ideal.
  • 1 Large Bowl For soaking the dried pinto beans overnight.
  • 1 Chef's knife For chopping vegetables and cubing ham.
  • 1 Cutting Board A sturdy surface for ingredient preparation.
  • 1 Measuring Spoons For accurate measurement of spices.

Ingredients
  

Main

  • 1 pound dried pinto beans
  • 1 pound Black Forest ham cubed
  • 1 medium onion chopped
  • ¾ medium green bell pepper diced
  • 2 medium celery ribs chopped
  • 3 cloves garlic chopped
  • 1 tablespoon dried oregano or to taste
  • 1 tablespoon lard
  • 1 teaspoon ground cumin or to taste
  • 2 large bay leaves
  • 5 cups chicken broth or as needed to cover

Instructions
 

  • Place beans in a large bowl and cover with water. Allow to soak 8 hours to overnight. Drain. Dotdash Meredith Food Studios
  • Gather all ingredients. Dotdash Meredith Food Studios
  • Place soaked pinto beans in a slow cooker. Add ham, onion, bell pepper, celery, garlic, oregano, lard, cumin, and bay leaves. Pour in enough chicken broth to cover all ingredients. Dotdash Meredith Food Studios
  • Pour in enough chicken broth to cover all ingredients. Dotdash Meredith Food Studios
  • Cook on High until beans are very tender, 5 to 6 hours. DOTDASH MEREDITH FOOD STUDIOS 

Notes

To enhance these pinto beans, consider searing the cubed Black Forest ham lightly and sautéing the chopped aromatics (onion, bell pepper, celery, garlic) in the lard before adding them to the slow cooker. This initial browning builds a more robust flavor foundation. While overnight soaking is ideal for even cooking and digestibility, a quick soak (boil for 5 minutes, then rest for 1 hour) can be used in a pinch. Always taste and adjust seasoning, particularly salt, after cooking, as ham and broth contribute their own. For a richer, slightly thickened consistency, remove about a cup of cooked beans, mash them, and stir back into the slow cooker. A touch of acidity, like a squeeze of lime or a splash of apple cider vinegar, at the very end can brighten the dish significantly.