Crockpot Pinto Beans

This is another weekend Crockpot cooking recipe. I discovered my first “pot of beans” while Cancy & I were dating. He grew up in the south and it was a pretty common meal. I had never had it before. But here I am, married for a little over a year & a half. Every now & then, we’ll have a “pot of beans’

You can really mix this up and try different things in it each time. It took me awhile to get it right but now I can cook it and Cancy will say that the spice is just right. So, here’s a typical southern meal. Pinto Beans.  Gotta love ‘em.

Crockpot Pinto Beans

3 cups dry pinto beans, rinsed through a colander

Spices (today I used Bolner’s Pinto Bean Seasoning, Garlic Salt with Parsley, salt & pepper, & a little bit of Sriracha hot sauce)

Meat (today I used jalapeno chicken sausage)

Place rinsed beans in a crock pot and cover with about 2 inches of water. Add your spices & stir to mix. Add your meat and cover. 

Cook on high for 1 hour and then reduce to low for 5 or more hours.


** Spices = Here are a few that we’ve used in the past. Feel free to mix & match: Bolner’s Pinto Bean Seasoning, Garlic Salt with Parsley, salt & pepper, Sriracha hot sauce, chili powder, garlic powder, dry minced onion, minced garlic, jalapeno salt)

** Meats = You don’t have to use any meat but it does give a little extra flavor. We’ve used cubed pork, cut bacon, ham, and chicken sausage.



1 comment:

  1. Dennis in GroesbeckJanuary 13, 2009 at 11:50 AM

    Try these items in your crock pot pinto beans - not all at once, just a few at a time:

    1. A tbl. of sugar
    2. sliced polish sausage
    3. drained rotel tomatoes (original)
    4. diced fresh green onions
    5. put a ham hock in with them
    6. got some spiral ham left over, dice and include
    7. ground chuck or ground round
    8. Add some Tony Sach seasoning
    9. molasses - really
    10. two tbl spoons of peanut butter - makes sauce thicker