Slow Cooker Pinto Beans

Pinto beans and sausage in a white bowl sitting on a farmhouse table.

5 from 1 vote

Once you learn how to make Slow Cooker Pinto Beans from scratch, it's hard to go back to canned ones. Slow-cooked until tender and creamy, these beans are packed with rich, hearty flavor.

Prep Time15

Cook Time6

Course: Main Dish

Cuisine: Southern

Servings: servings

Calories: 382kcal

Author: Gina Abernathy

Ingredients

1 pound Dried Pinto Beans
1-2 pounds Smoked Sausage cut into rounds
1 tablespoon Minced Garlic I used galic from a jar.
1 Onion diced
1 Jalapeno diced
4 cups Water
4 cups Chicken Broth
1½ teaspoons Salt
1 teaspoon each Pepper, Garlic Powder, Onion Powder, Creole Seasoning

Instructions

Rinse the dried pinto beans and soak them overnight in the refrigerator. You might also use the quick soak method, which is usually found on the back of the bag.
The next morning, drain and rinse the beans thoroughly.
Add the soaked beans to the slow cooker.
Add the remaining ingredients to the slow cooker and stir everything well.
Cover with the lid. Cook on Low for 6–8 hours or High for 4–5 hours.
Serve hot with cornbread, rice, or crusty bread.

Notes

Recipe Tips:

Always soak dried beans to help them cook evenly and become tender.

Taste and adjust seasoning near the end of cooking.

Use smoked sausage or smoked ham for maximum flavor.

Soaking the beans is not included in the prep or cook time. This should be done before you start this recipe.

Nutrition