Name: Slow Cooker Pinto Beans (No Soak)
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 3 cups dry pinto beans, rinsed and picked through; 1 tbsp olive oil; 1 jalapeno, seeded and chopped; 1 yellow onion, diced; 3 cloves garlic, minced; 1 tsp pepper; 1 tsp salt; 1 tsp ground cumin; 64 oz low sodium chicken broth (or stock)

These slow cooker pinto beans are the perfect solution for a hearty, flavorful side dish or main course—no soaking required. I love how the beans simmer gently in a flavorful broth with onion, jalapeno, garlic, and spices, resulting in a deeply satisfying and comforting dish. Just a few ingredients and a trusty crockpot are all it takes. Slow Cooker Pinto Beans (No Soak)

Why You’ll Love This Recipe

I don’t need to pre-soak the beans, which saves so much time and planning. The slow cooking process breaks them down beautifully, making them tender and full of flavor. I also like how flexible this recipe is—I can adjust the spice level or switch up the broth to suit whatever I’m in the mood for. Whether I serve it as a side or on its own with some rice or cornbread, it’s always a winner in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups dry pinto beans, rinsed and picked through
1 tbsp olive oil
1 jalapeno, seeded and chopped
1 yellow onion, diced
3 cloves garlic, minced
1 tsp pepper
1 tsp salt
1 tsp ground cumin
64 oz low sodium chicken broth (or stock)

Directions

I start by heating the olive oil in a medium skillet. Then I sauté the onion and jalapeno for 3–5 minutes until they’re soft.
I add the garlic and sauté for one more minute, just until it’s fragrant.
I transfer the sautéed mixture to a large (6-quart) slow cooker along with the pinto beans, salt, pepper, and cumin.
I pour in the chicken broth and give everything a gentle stir. If the beans aren’t fully covered, I top it off with just enough water to cover them.
I cook the beans on HIGH for 8 to 9 hours, until they’re tender and creamy.
Right before serving, I taste and adjust the seasoning, adding more salt if needed.

Servings and timing

This recipe yields about 10 servings. It takes approximately 10 minutes of prep time and 8 to 9 hours of cooking in the slow cooker, with a total time of around 8 hours and 10 minutes.

Variations

If I want to keep it vegetarian, I use vegetable broth instead of chicken broth.
For a spicier kick, I leave some jalapeno seeds in or add a dash of smoked paprika or chili powder.
I occasionally stir in fresh cilantro or a squeeze of lime at the end for a fresh twist.
If I’m in the mood for a thicker texture, I mash a few beans with a spoon right in the slow cooker.
I sometimes serve it with chopped green onions or diced tomatoes on top for extra freshness.

Storage/Reheating

Once cooled, I store the beans in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them in batches for up to 3 months. When reheating, I do it gently on the stove or in the microwave, adding a splash of broth or water to loosen them up if they’ve thickened.

FAQs

What if I don’t have a slow cooker?

I can make this on the stovetop by simmering the beans in a large pot for 2–3 hours until tender, though I might need to keep an eye on the liquid level and stir more often.

Can I use canned beans instead of dry?

Canned beans are already cooked, so this recipe is designed for dry beans. If I want to use canned beans, I’d reduce the cooking time significantly and use much less liquid.

Are pinto beans healthy?

Yes, I find them to be a great source of plant-based protein, fiber, and essential nutrients like folate and iron—plus, they’re naturally low in fat and cholesterol-free.

Can I make this recipe spicier?

Absolutely. I like to add more jalapenos, keep the seeds, or even toss in some red pepper flakes or a diced chipotle pepper in adobo for smoky heat.

How do I serve these beans?

I often serve them over rice, alongside cornbread, or as a base for burrito bowls. They’re also great in tacos or mashed slightly for a chunky refried bean-style side.

Conclusion

This no-soak slow cooker pinto beans recipe is one I keep coming back to because it’s so simple, hearty, and satisfying. Whether I’m feeding a crowd or stocking my freezer, these beans always hit the spot. I love the hands-off cooking and how easy it is to customize the flavors. Give it a try—I think it might become a staple in your kitchen, too.