Crock Pot Pinto Beans are a versatile, healthy meal that can be eaten many different ways. Use leftovers to make your own refried beans, better than canned. Serve with cornbread and/or mashed potatoes. Growing up in the South, pinto beans were a staple item. They were inexpensive and went a long way – important when feeding a family on a small budget.
I never did mind eating beans so often because they were served in a variety of ways, usually with a starch or vegetables – with mashed potatoes, fried potatoes, potato salad, or baked potatoes. Then sometimes we had pintos with macaroni & cheese or macaroni salad in the summer. Cornbread or biscuits were always required
Oh summer, the best meals ever … fresh tomatoes or fried okra alongside the pinto beans … and on and on. Good memories, great food.
Pinto beans are a versatile, healthy meal that can be eaten many different ways. Use leftovers to make your own refried beans, better than canned. Serve with cornbread and/or mashed potatoes ...too many possibilities to list. Enjoy!
- Soak pintos overnight in water to cover, at least 2 inches above beans.
- Drain and add to slow cooker with all other ingredients, except salt.
- Cover and cook on LOW 10-12 hours. The longer they cook, the better they are!
- Add salt (1 tablespoon or more) to taste, the last hour of cooking. *Salt prevents beans from getting soft & tender during cooking, so add at the end when beans have become tender.
Make it in a NEW Crock-Pot 6-1/2-Quart Programmable Touch Screen Slow Cooker!