Spicy Crockpot Pinto Beans

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 08/28/19
Pinto beans
4kodiak/Getty Images
  • Total: 7 hrs 20 mins
  • Prep: 20 mins
  • Cook: 7 hrs
  • Soak: 8 hrs
  • Yield: 1 pot (8 servings)

Serve these chili-spiced pinto beans with cornbread and slaw for a great meat-free dinner. 

Ingredients

  • 16 ounces dried pinto beans (rinsed and picked over, soaked overnight)
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 medium cloves garlic (minced)
  • 6 cups water, or to cover
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper

Steps to Make It

  1. Cover rinsed and sorted beans with water; cover the bowl and let soak overnight. Drain beans; combine all ingredients in the slow cooker.

  2. Cover and cook on HIGH for 6 to 10 hours, or until beans are tender.