5.0 from 51 votes
Pinto Bean Recipe
This delicious, savory southern Pinto Beans recipe is a time-tested, traditional favorite! The recipe includes stovetop, slow cooker, pressure cooker, and freezing instructions.
Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
Servings: 6
Calories: 272 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 pound dried pinto beans picked over and rinsed
- 1/2 /2 teaspoon oregano
- 1/2 /2 teaspoon chili powder
- 1/2 /2 teaspoon kosher salt
- 1/2 /2 teaspoon ground black pepper
- 1/2 /2 teaspoon garlic powder
- 1 onion finely chopped
- 1 ham bone or 1/2 pound cooked bacon
Instructions
Slow Cooker Pinto Beans Recipe:
- Add the dried beans to all large stockpot and allow to soak overnight. Drain the dried beans and pour into crock of slow cooker. Add in all other ingredients and combine well. Add water until the beans are fully covered.
- Cook the pinto beans on high until beans are tender, about 5 hours.
Cup of Yum
Stovetop Pinto Beans Recipe:
- Add the dried beans to all large stockpot and allow to soak overnight. Drain the dried beans and add in all other ingredients and combine well. Add water until the beans are fully covered.
- Bring the beans to a boil over high heat and boil for 15 minutes. Reduce the temperature to low and allow the pinto beans to simmer until they tender when pressed against the side of the stockpot with a wooden spoon, 2 to 3 hours. Add water to the beans as needed.
Instant Pot Pinto Beans Recipe:
- Add the dried beans, as well as all of the remaining ingredients, to a 6-quart pressure cooker. Add water until the beans are fully covered, taking care not to fill the pressure cooker more than half full of water.
- Seal the pressure cooker and cook the beans under high pressure for 30 minutes. Use either the "quick release" method or the natural release method with your pressure cooker. The quick release method will quickly release the pressure from your pressure cooker so that you may remove the lid. The natural release method releases the pressure more slowly, but allows the beans to continue cooking a bit longer and are somewhat more tender.
Notes
- Once cooked, allow them to cool completely.
- To refrigerate - After the pinto beans are completely cool, put them in airtight containers and place in refrigerator and use within 3 to 5 days.
- To freeze - Portion the beans into airtight, freezer-safe containers, including vacuum-sealed bags. If using freezer bags, remove as much air as possible, label and freeze up to 3 months. Thaw in the refrigerator overnight.
- To reheat - Place beans in a saucepan and reheat on low heat until heated throughout, adding a bit of water if necessary.
Nutrition Information
Calories
272kcal
(14%)
Carbohydrates
49g
(16%)
Protein
16g
(32%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
0.2g
Sodium
207mg
(9%)
Potassium
1090mg
(31%)
Fiber
12g
(48%)
Sugar
2g
(4%)
Vitamin A
54IU
(1%)
Vitamin C
6mg
(7%)
Calcium
94mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 272
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 49g | 16% |
| Protein | 16g | 32% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 207mg | 9% |
| Potassium | 1090mg | 23% |
| Fiber | 12g | 48% |
| Sugar | 2g | 4% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 94mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.