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Crockpot pinto beans

Simple southern pinto beans made easy in the slow cooker. Tender, creamy, and flavorful.
Course Main Course
Cuisine American
Keyword crockpot, pinto beans, slow cooker
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6
Author Tara Buss


  • 1 lb dry pinto beans
  • 6 c water 7 c. if not soaking beans prior
  • 1 ½ tsp sea salt
  • ½ tsp pepper Use ¼ tsp if you prefer less spice.
  • 1 tbsp bacon fat or ham hock or 2 pieces chopped raw bacon
  • 1 bay leaf optional but recommended if vegetarian


  • Rinse thoroughly and sort beans, removing any stones or beans that don't look good.
  • In a pot or bowl, add warm water covering the beans by two inches. Let soak overnight. (This is an optional step and not necessary if you are short on time. Add another cup of water in step 4 if not soaking.)
  • Drain the next day and add beans to a slow cooker.
  • Add 6 cups water, salt, pepper, and bacon fat, raw bacon, or ham hock. Use a bay leaf if you are vegetarian.
  • Cook on low for 8 hours or on high for 5 hours. If beans are not tender, cover and cook longer. Depending on your slow cooker and age of the beans, it may take longer.
  • Taste and add more salt to taste if needed.


If you are short on time, you don't necessarily have to soak the beans ahead of time. You may have to cook the beans a little longer.