Crock Pot Pinto Bean Soup Recipes

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CROCK POT PINTO BEANS



Crock Pot Pinto Beans image

This is a really good and easy slow cooker recipe for pinto beans, it's really good with some fresh cornbread on the side. One of my favorites!! You can add the jalapenos to your taste. We like it with a little kick but it's just as good without them.

Provided by WhittySmith

Categories     One Dish Meal

Time 17h

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (16 ounce) package dried pinto beans
1 (32 ounce) box chicken broth
1 teaspoon salt
1 teaspoon black pepper
3 fresh garlic cloves, finely chopped
1 small onion, finely chopped
3 -4 jalapenos, finely chopped (i like it spicy you can leave this out)
1/2 teaspoon cumin powder (also optional)

Steps:

  • Rinse dried pintos under cool water and drain
  • Put them into a large bowl and cover with hot water and let sit over night.This helps cut down on cooking time and take some of the "gas" out. They will swell quite a bit so you need a large bowl.
  • In the morning, rinse beans well with cool water, drain and then put in crock pot.
  • Add chicken broth and all other ingredients.
  • Fill with water till water is about an inch or 2 above beans.
  • Cook on low all day for about 8-9 hours.
  • Cook up some cornbread and you are ready to eat!

SLOW-COOKER PINTO BEANS



Slow-Cooker Pinto Beans image

If you have yet to cook beans from scratch and own a slow cooker, this is the recipe for you! It comes together with pantry ingredients, requires minimal prep and thanks to the slow cooker, you'll be rewarded with plump, perfectly tender beans with almost zero hands-on time. (Navy beans would also work well here.) Seasoned with warm spices and pickled jalapenos, they are a great side dish. Or serve them over rice or with warm tortillas as a meal.

Provided by Food Network Kitchen

Categories     side-dish

Time 8h10m

Yield 6 servings

Number Of Ingredients 11

1 pound dried pinto beans, rinsed and picked over (see Cook's Note)
48 ounces low-sodium chicken broth (or one 32-ounce carton plus 2 cups water)
One 8-ounce jar mild or hot diced pickled jalapeños
2 tablespoons dried oregano
1 tablespoon ground cumin
3 cloves garlic
2 dried bay leaves
1/4 cup cilantro leaves plus 1/4 cup chopped cilantro stems, optional
Kosher salt
3/4 cup shredded sharp Cheddar or crumbled Cotija or queso fresco
1 lime, cut into wedges

Steps:

  • Put the beans, chicken broth, pickled jalapeños and brine from the jar in a 4-to-7-quart slow cooker. Stir in the oregano, cumin, garlic, bay leaves, cilantro stems if using and 1 teaspoon salt. Cover and cook on high until the beans are tender but still hold their shape, 8 to 10 hours.
  • Remove and discard the bay leaves. Use the back of a spoon to smash the garlic cloves, then stir them into the beans. Serve topped with the cheese, cilantro leaves and lime wedges.

SLOW COOKER PINTO BEANS



Slow Cooker Pinto Beans image

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.

Provided by Corena

Categories     Main Dish Recipes     Pork     Ham

Time 13h20m

Yield 8

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 13.5 g, Fiber 12.8 g, Protein 23.5 g, SaturatedFat 4.6 g, Sodium 1348.4 mg, Sugar 2.3 g

SIMPLE SLOW COOKER PINTO BEANS AND HAM



Simple Slow Cooker Pinto Beans and Ham image

This is my simple version of pinto beans and ham. It's just a basic recipe with no frills. My husband always enjoys this version. Serve with cornbread.

Provided by Cindy

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 9h15m

Yield 8

Number Of Ingredients 8

14 cups water, divided
2 cups dried pinto beans
1 ham bone with meat
1 large red onion, chopped
2 teaspoons garlic, minced
1 teaspoon ham base (such as Better than Bouillon®)
1 dash hot pepper sauce (such as Tabasco®), or to taste
1 pinch salt and ground black pepper to taste

Steps:

  • Bring 8 cups water and pinto beans to a boil in a large pot. Remove pot from heat, cover, and let stand for 1 hour. Drain and rinse before using.
  • Transfer pinto beans to a slow cooker. Add ham bone, red onion, minced garlic, and ham base. Pour in remaining 6 cups of water, or enough to cover the beans.
  • Cool on Low until beans are tender, about 8 hours.
  • Remove the ham bone, shred meat, and add back to the beans. Discard the bone. Serve hot, seasoned with hot sauce, salt, and pepper.

Nutrition Facts : Calories 178 calories, Carbohydrate 32.4 g, Fat 0.7 g, Fiber 7.8 g, Protein 10.7 g, SaturatedFat 0.1 g, Sodium 184.4 mg, Sugar 2 g

VEGAN SLOW-COOKER PINTO BEANS



Vegan Slow-Cooker Pinto Beans image

I made these when the kids asked for Mexican food. They were delicious - served with Veggie Fajitas. I think this recipe would work well with almost any kind of beans.

Provided by Ex-Pat Mama

Categories     Beans

Time 7h15m

Yield 8 serving(s)

Number Of Ingredients 14

350 g pinto beans, dry
2 tablespoons cumin
1 teaspoon dried chili pepper flakes (to taste)
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon oregano
2 teaspoons salt
2 tablespoons olive oil
1 large onion, diced
1 medium tomatoes, diced
3 garlic cloves, minced
1 bunch cilantro, chopped
5 cups water

Steps:

  • Spray the slow-cooker with cooking spray. Rinse and sort the beans, add to the prepared slow-cooker.
  • Add all the spices and the olive oil to the beans. Stir until every bean is coated with the spice mixture.
  • Add the onion, tomato, garlic and cilantro to the beans. Mix thoroughly.
  • Pour the water over all. Cook on high for 5-7 hours - stirring occasionally.

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