These beans turn out fabulous in the slow cooker! I developed this recipe after finding too many hard beans after cooking with a pot on the stove.

Slow Cooker Pinto Beans

pinto beans

onion, chopped

green bell pepper, diced

celery ribs, chopped

garlic, chopped

Black Forest ham, cubed

cumin,

oregano,

bay leaves

lard

chicken broth,

Cover pinto beans with water in a large bowl; allow beans to soak overnight.


Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.


Pour enough chicken broth into the slow cooker to cover the other ingredients.


Cook on High until beans are very tender, 5 to 6 hours.


I used the seasonings in this recipe and thought the flavor was delicious. I did use a ham shank instead of diced ham, and kale instead of bell pepper and added carrots too, since thats what I had on hand. I the veg up in the FP and added the last 2 hrs of 7 hrs in the slow cooker. My son came home to these and hamemade bread and butter..a comfort meal made in heaven...yummm

Pretty much how we make our beans, only we use bacon instead of ham, and jalapenos instead of bell pepper. Also, no celery...and we use equal amounts of cumin and oregano. About a tsp each per pound of beans being cooked. This was a nice change though.

I've made this several times, today for the 1st time I did it on the stove top. I had not soaked my beans overnight but, fear not there is a solution, I just brought them to a boil in about 5 inches of water and then turned off the heat and let them soak for an hour. After that time I poured out the water and started the recipe. Instead of ham I used two ham hocks and no lard. I used a 48oz. box of chicken broth and after some of that juice had boiled down I added an additional 32oz. box of vegetable broth. I also noticed that I inadvertently used only 1tsp. of the oregano and thought the beans tasted great. This will undoubtedly be my go to recipe from now on.

The beans were soft but the recipe was too spicy for my kids. Next time I will not use as much cumin and add some sweetness to compliment the ham.

this was good i soaked my beans over night and didnt use green pepper i didnt have any but it was great

I made this recipe for a vegetarian church potluck today; at first, I thought I'd take it home, because it didn't look appetizing -- the overnight cooking and extended time on "warm" made it look dark and questionable, but it was gone, baby, gone! Because it is an all-vegetarian potluck, I omitted the ham and lard, used MorningStar beef-like crumbles, and kicked up the flavor by adding McKay's Beef-Like broth/seasoning. I used half a green bell pepper, saving the other half for our salads. Husband loved it, picky Daughter had two servings, and I even got to scrape the crockpot and have a spoonful over my rice. I plan to make this again for my little family, keeping it vegetarian. Normally I do not like pinto beans, and usually only have them refried. This is definitely a keeper, and I know it'll be good for church potlucks. Thank you for sharing!

Instead of ham used 2 smoked turkey legs. Great taste and healthy!!!

I thought that this dish turned out very well! I used all of the ingredients except omitted the celery and onion (forgot to purchase) and substituted bacon for the ham. Because I used bacon, I also did not add any lard. I like to leave my bell pepper in halves instead of chopping. After the beans have been cooking for hours, the bell peppers broke up into nice, bite-sized pieces so it saved me a bit of time. Delicious!

Loved this base recipe & made some changes based on ingredients I had on hand. I substituted a can of rotele chilies for bell pepper tossed in some cayenne & a few splashes of Tabasco. Mmmmmm we like it spicy.

slow cooker pinto beans

Prep Time: 20 minutes

Cook Time: 5 hours

Total: 13 hours, 20 minutes

Servings: 8

Cost: $2.80 /serving

Author : Corena

Ingredients

Instructions

Top Similar Recipes from Across the Web