Pioneer Woman Pinto Beans Slow Cooker

Pioneer Woman’s Slow-Cooked Pinto Beans is made with dry pinto beans, extra-virgin olive oil, yellow onion, garlic, and jalapeño, along with spices like cumin and oregano. This hearty Pioneer Woman’s Slow-Cooked Pinto Beans recipe creates a nutritious and satisfying meal that takes about 8 to 10 hours to prepare and can serve up to 8 people.

Pioneer Woman Slow-Cooked Pinto Beans Ingredients

• 1 pound dry pinto beans (about 2 cups)
• 2 teaspoons extra-virgin olive oil
• 1 small yellow onion, chopped into 1/4-inch dice
• 1 jalapeno, cored, seeded, and finely chopped
• 1 1/2 teaspoons kosher salt, divided
• 3 cloves garlic, minced (about 1 tablespoon)
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/8 to 1/4 teaspoon cayenne pepper (optional)
• 3 cups water
• 4 cups low-sodium chicken broth or vegetable broth
• For serving (optional): fresh parsley, diced tomatoes, diced red onion, diced green pepper.

How To Cook Pioneer Woman Pinto Beans In Slow Cooker

1. Preparation of Beans: Rinse the pinto beans under cold water in a colander, checking and removing any that are damaged or misshapen.
2. Setting the Cooker: Place the rinsed beans into a 6-quart or larger slow cooker.
3. Sauté the Aromatics: In a skillet, heat the olive oil over medium-high heat. Add the diced onion, chopped jalapeño, and 1/2 teaspoon of salt; sauté for 2 minutes.
4. Add Garlic: Toss the minced garlic into the skillet and cook until fragrant, about 30 seconds, then transfer the sautéed mixture to the slow cooker.
5. Add Spices and Liquids: To the slow cooker, add bay leaves, cumin, oregano, the remaining teaspoon of salt, and cayenne pepper. Pour in both the broth and water.
6. Cooking: Cover the slow cooker and set to HIGH. Cook for 8 to 10 hours, or until the beans are tender. Stir occasionally to check consistency and seasoning.
7. Final Prep: Once the beans are cooked, remove and discard the bay leaves. You can choose to serve the beans brothy or drain them if preferred.
8. For Refried Beans: If making refried beans, reserve 1 cup of the liquid, drain the rest, and mash the beans in the slow cooker, adding reserved liquid as needed for creaminess. Adjust seasoning to taste.
9. Serving: Serve the beans warm with optional toppings like fresh parsley, diced tomatoes, red onion, and green pepper.

Recipe Tips

• Choose the Right Beans: Opt for high-quality, fresh pinto beans as older beans may take longer to cook and can be less flavorful.
• Pre-soak to Reduce Cooking Time: Soaking pinto beans overnight can significantly reduce cooking time and help make the beans more digestible.
• Keep the Heat Steady: Ensure your slow cooker is working correctly; the beans should cook steadily, making them tender without being mushy.
• Season Thoughtfully: Add salt towards the end of cooking to avoid toughening the beans and to better integrate the flavors from your spices.
• Use Fresh Spices for Better Flavor: Freshly ground cumin and freshly chopped herbs will provide a more vibrant flavor profile compared to their pre-ground or dried counterparts.

What To Serve With Slow Cooked Pinto Beans

Slow-cooked Pinto Beans pair well with cornbread, steamed rice, coleslaw, and grilled vegetables. It also can be served alongside fried plantains, avocado slices, quinoa salad, and cucumber tomato salad for a refreshing and hearty meal.

How To Store Slow Cooked Pinto Beans Leftovers

Refrigerate: Cool the Slow-Cooked Pinto Beans completely. Then, either cover the dish with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For extended storage, freeze the Slow-Cooked Pinto Beans. First, wrap them tightly with aluminum foil, then place them in a freezer bag or use a freezer-safe container. The beans can be frozen for up to 2 months. When ready to eat, thaw them overnight in the refrigerator before reheating.

How To Reheat Slow Cooked Pinto Beans Leftovers

In The Oven: Preheat the oven to 350°F (175°C). Place the leftover beans in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until they are hot all the way through.

In The Microwave: Put a portion of the beans in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the beans to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.

Slow-Cooked Pinto Beans Nutrition Facts

• Calories: 131 kcal
• Carbohydrates: 20g
• Protein: 9g
• Fat: 3g
• Saturated Fat: 1g
• Potassium: 423mg
• Fiber: 6g
• Sugar: 1g

Frequently Asked Questions

Can I Use Canned Pinto Beans Instead of Dry?

Yes, you can use canned pinto beans as a quicker alternative to dry beans. Ensure you drain and rinse them thoroughly before adding them to the slow cooker. Canned beans reduce the cooking time significantly, as they are already softened.

Do I Need to Soak the Beans Overnight?

Soaking the beans overnight is optional but recommended. Soaking helps to reduce cooking time and can make the beans easier to digest. If you’re short on time, a quick soak method involves boiling the beans for a few minutes and then letting them sit for an hour before cooking.

What Should I Do If the Beans Are Not Tender After Cooking?

If the beans are still not tender after the recommended cooking time, check your slow cooker’s temperature settings. It may not be heating properly. Continue cooking the beans, checking periodically until they reach the desired tenderness.

Try More Slow Cooker Recipes:

• Slow Cooker Beef Stroganoff
• Pulled Pork Slow Cooker
• Slow Cooker Chicken Thighs
• Slow Cooker Beef Fajitas
• Slow Cooker Chicken And Rice
• Slow Cooker Ham And Beans