I love beans but I never remembered to overnight soak them. Then a friend of mine told me how she just Crock Pots and there’s no soaking required! Now I cook beans once a week and freeze the extras. I also save the bones from ham or I save pieces of bacon to cook them in the beans. We always have lots of these on hand. When you serve it over rice it becomes a complete protein so it’s delicious vegetarian style too without the optional meat flavoring.
Blue Ribbon Recipe
A super easy and delicious way to prepare versatile pinto beans. The broth from these beans takes on whatever meat you add. We used the hambone and added smoked sausage. It gave a wonderful flavor to the pinto beans. A fantastic way to use a leftover holiday hambone. Serve these pinto beans over rice or even smashed a little with a tortilla.
- 1 lbdried pinto beans
- 3 qtwater
- 1hambone, if desired
- 1 tspKosher salt
- Optionalbacon, cooked and chopped up
- Optional1 lb chopped up smoked sausage
- 1 1/2 tspCreole seasoning (Tony Chachere’s)
How to Make Easy Slow Cooker Pinto Beans
- Place beans and water in a Crock Pot. Do not soak your beans, there is no need.
- Add all remaining ingredients.
- Place cooker on high for 6 hours, stirring at the three hour mark.
- Enjoy over rice or in tortillas. It makes a soupy broth that when cooled becomes nice and thick. If you don’t have a ham bone don’t worry you can substitute ham hock, sausage, or bacon. They are all delicious.
- One more quick note, if your dried beans are very old, like food storage beans that are over four years old, you may need to soak them a few hours and add a little more water and a dash of meat tenderizer to help them absorb better. But I have cooked ten-year-old beans like this and they were delicious.