Crock pot pinto beans with bacon are a hearty, hands-off meal that’s full of flavor and perfect for busy days. Slow-cooked with savory bacon, spices, and aromatics, this dish transforms humble pantry ingredients into a cozy and satisfying side or a main course. You’ll love how easy it is to set it and forget it with this comforting, Southern-inspired favorite.
Pinto beans get their name from their “painted” appearance – they’re brown with specks of red, white, and black.They are a staple in many cuisines, but they’re especially popular in the South.
When it comes to crockpot pinto beans recipes, this one stands out thanks to its deep, savory flavor and effortless preparation. These are not only affordable and filling, but they also have a creamy texture that soaks up seasoning beautifully as they simmer low and slow. The cumin and jalapeños in this dish bring in that bold southwestern flair while the bacon adds a smoky richness that ties it all together.
If you’re wondering how to cook pinto beans in crock pot without sacrificing flavor, it’s all about the layering—start with soaked beans and build in your aromatics, broth, and seasonings to infuse each bite.
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Why We Love These Crockpot Pinto Beans Recipes
- Warm, comforting flavor with a kick
This dish takes a beloved Southern classic and adds a spicy twist thanks to cumin and jalapeños. It’s rich, cozy, and full of bold flavor—just the thing for chilly days. - Nutritious and filling
They are naturally high in fiber and protein, making this meal both hearty and nourishing. The bacon adds just the right amount of smoky flavor without overpowering the healthy ingredients. - Set it and forget it simplicity
Learning how to cook pinto beans in crock pot is very easy; you just toss the ingredients in and let it simmer to perfection. No babysitting needed—just a comforting, home-cooked meal ready when you are.
Serve it with some cornbread or biscuits, and you’ve got a hearty, comforting meal that will warm you up on even the coldest winter day. Enjoy!
Ingredient Notes and Substitutions
- Dried pinto beans: These are the base of this recipe. It’s best to pre-soak it overnight, which helps to reduce cooking time and improves the texture of the dish.
- Chicken broth: Used to add flavors to the beans as they cook. You can also use vegetable broth or just water as a substitute.
- Water: This is added along with the broth. However, you can just use broth if you prefer but keep in mind that the taste will be much stronger.
- Bacon: I used cooked and crumbled bacon bits as they add more flavor and richness. If you don’t have bacon, you can use diced ham or smoked sausage.
- Onion and garlic: We used chopped large onion and minced garlic for this recipe as they add aroma and depth of flavor. If you don’t have these on hand, you can use dried garlic or diced shallots.
- Herbs and spices: We used dried oregano and ground cumin as they both add aroma and warm flavor to the soup. If you don’t have these on hand you can use dried thyme, ground coriander, or a blend of herbs and chili powder of your choice.
- (Optional) Jalapeno: chopped with membranes and seeds removed. Jalapeno pepper is optional, but it gives this dish a nice little kick. If you don’t like spice, leave it out.
Recipe Variations
- With ham: skip the bacon and swap with 1 cup of ham instead.
- With ham hock: swap the bacon with a ham hock for extra flavor.
- Vegetarian: omit the bacon and use vegetable broth instead of chicken broth. You can also add extra vegetables like carrots, celery, or bell peppers.
- With sausage in slow cooker: use 1/2 pound of cooked sausage instead of bacon in the Crock Pot for a hearty meal.
- You can use any type of bacon in this recipe – pork, beef, or best way to cook turkey bacon.
- Make it spicy, add more jalapeno peppers or some chopped green chilies.
- Add a can of Rotel tomatoes and/or bay leaves for extra flavor.
Equipment Used in this Recipe
- Crock pot or slow cooker
- Colander
- Potato masher (optional)
How to Cook Pinto Beans in Crock Pot
- Rinse the beans. Rinse your presoaked pinto beans in clean water, and drain in a colander.
- Add the ingredients. Put pinto beans, broth, water, bacon, onion, garlic, seasonings, and jalapeno pepper (if using) into the slow cooker.
Soaking Tips
According to USDA guidelines, it’s important to soak dried legumes before using them in a slow cooker. Skipping this step can affect both safety and texture.
USDA Soaking Methods:
Hot Soak: Combine 1 pound (about 2 cups) with 10 cups of hot water. Bring to a boil, let simmer for 2–3 minutes, then remove from heat, cover, and rest for up to 4 hours.
Quick Soak: Use the same ratio of water to legumes, bring to a boil, let simmer for 2–3 minutes, then cover and soak for at least 1 hour.
Overnight Soak: Add 10 cups of cold water per pound and leave covered for at least 8 hours or overnight.
For even better results, stir 1 teaspoon of baking soda and ½ teaspoon of vinegar into the water before soaking.
🎯 TFN Pro Tip
For creamier beans, mash a portion with a potato masher right in the Crock Pot during the last hour of cooking.
- Pressure cook. Cook them on high heat for 4-6 hours, then on low heat for 2 hours.
Try our other slow cooker bean recipe, slow cooker calico beans.
Pinto Bean Nutrition
The health benefits of pinto beans are many:
- These legumes are packed with health benefits. Naturally low in fat and calories, one cooked cup has just around 200 calories—making them a smart addition to any balanced diet.
- They’re especially rich in dietary fiber, which supports healthy digestion, and offer a solid plant-based protein boost with about 15 grams per cup. You’ll also get a good dose of iron, making them a popular staple for vegans and vegetarians looking to meet their daily nutritional needs.
Love this recipe? We have lots of them! Try our Instant Pot pinto beans no soak recipe, white beans in Instant Pot, and Instapot bean soup.
Serving Suggestions
These crockpot pinto beans recipes can be served as a side dish, but we added bacon, so they’re also great as a main dish. Serve them with some cornbread or make 3 ingredient biscuits with self-rising flour for a complete meal.
You can also serve them with your favorite toppings like pico de gallo, sour cream, crushed tortilla or corn chips, pepitas, or salsa. Also serve it as a flavorful side dish with a tender, juicy pork street tacos recipe, topped with fresh cilantro, diced onions, and a squeeze of lime.
Recipe FAQs
Yes, you can put raw bacon in a Crock Pot. It will cook as the beans cook. But, I prefer to cook the bacon first and then add it to the Crock Pot because it renders some fat and gives it a nice smoky flavor.
It depends on the type of bean. Smaller ones like black-eyed peas will take less time to cook than larger pieces like pinto beans. For this recipe, cook it on high heat for 4 to 6 hours and then on low heat for 2 hours.
Yes, they are safe to cook in a Crock Pot or slow cooker. Just be sure to soak it overnight before cooking (see USDA recommendations above).
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stove or in the microwave, adding a splash of water if needed.
Here’s More Slow Cooker Recipes…
If you tried this crock pot pinto beans with bacon recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Crock Pot Pinto Beans with Bacon
Equipment
- crock pot (slow cooker)
- colander
- potato masher - optional
Ingredients
- 1 pound dried pinto beans (pre-soaked, see notes)
- 3 cups chicken broth
- 2 cups water
- 4 slices bacon cooked and crumbled or 1/2 cup bacon bits
- 1 large onion chopped
- 4 cloves garlic minced
- 1 tablespoon dried oregano
- 3 teaspoons ground cumin
optional
- 1 large jalapeno, chopped with membranes and seeds removed
Instructions
- Rinse your presoaked beans in clean water, and drain in a colander.
- Add all ingredients to the slow cooker: pinto beans, broth, water, bacon, onion, garlic, seasonings, and jalapeno pepper (if using).
- Cook on high heat for 4-6 hours, then on low heat for 2 hours. For creamier pinto beans, mash about 1/2 of the beans with a potato masher.
- Serve with your favorite toppings like pico de gallo, sour cream, crushed tortilla or corn chips, pepitas, or salsa.
Notes
- Hot Soak: Combine 1 pound (about 2 cups) with 10 cups of hot water. Bring to a boil, let simmer for 2–3 minutes, then remove from heat, cover, and rest for up to 4 hours.
- Quick Soak: Use the same ratio of water to legumes, bring to a boil, let simmer for 2–3 minutes, then cover and soak for at least 1 hour.
- Overnight Soak: Add 10 cups of cold water per pound and leave covered for at least 8 hours or overnight.
- Crock Pot Pinto Beans with Ham – skip the bacon and swap with 1 cup of ham instead.
- Crock Pot Pinto Beans with ham hock – swap the bacon with a ham hock for extra flavor.
- Vegetarian Crock Pot Pinto Beans – omit the bacon and use vegetable broth instead of chicken broth. You can also add extra vegetables like carrots, celery, or bell peppers.
- Pinto beans and Sausage in Slow Cooker – use 1/2 pound of cooked sausage instead of bacon in the Crock Pot for a hearty meal.
- You can use any type of bacon in this recipe – pork, beef, or best way to cook turkey bacon.
- Make it spicy, add more jalapeno peppers or some chopped green chilies.
- Add a can of Rotel tomatoes and/or bay leaves for extra flavor.
- Leftover pinto beans can be stored in the fridge for up to four days. To store, place them in an airtight container or Ziploc bag.
- You can also freeze Crock Pot pinto beans. To do so, place them in a freezer-safe container or bag and freeze them for up to three months.
- To reheat, simply thaw in the fridge overnight and then reheat on the stove or in the microwave. You may need to add a little water to get them to the desired consistency.
Nutrition
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