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.
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Diana Rattray
Updated 08/28/19
Pinto beans
4kodiak/Getty Images
Prep: 20 mins
Cook: 7 hrs
Soak: 8 hrs
Total: 15 hrs 20 mins
Servings: 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.

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