Crock Pot Pinto Beans

Brad grew up eating pinto beans and rice. When we moved in together, he asked me to make some with him but he didn’t really remember how his mom made them. So, we called her, got the gist of how she made it and added our own twist. Each time we make it, it’s a little different from the time before. This is how I’m making them today:

Basic Ingredients to think about –

  • Pinto Beans
  • Cooking liquid (proportion of liquid to beans is 3 to 1)
  • Salt
  • Seasonings of you choice

Today, I used –

  • 4 Cups Pinto Beans
  • 8 Cups Water
  • 4 Cups Beer
  • Salt
  • Garlic Powder
  • Bay Leaf
  • Tony Chachere’s Creole Seasoning
  • 1/2 Ring Dried Beef Sausage
  • 1/2 Yellow Onion


I started by putting the liquid and seasonings in my crock pot.
Put the liquid & seasonings in crock pot.

I then washed the pinto beans and made sure to pick out all the stuff that won’t cook well (including looking for pebbles).
Wash the pinto beans. Stuff that won't cook well. No pebbles today!

Cut up the dried beef sausage into small pieces.
Dried Beef Sausage Ring Cut into small pieces.

Cut 1/2 an onion into small pieces.
1/2 a yellow onion. Small pieces of onion going in the crock pot.

I put the crock pot on high and I’ll let it cook until it’s ready. I’ll stir is every couple of hours but I’ve read that every time you open the lid of your crock pot, it takes 20 minutes for it to regain the heat it lost so I have to remember to be patient. Hopefully, it’ll be done by dinner time.

Right before we eat, I’ll make some rice in my rice cooker. I’ll try to remember to take and post a pic of the final product.

Love you, mean it!

2 thoughts on “Crock Pot Pinto Beans”

  1. You know, the Mexican Myth is that if you soak the beans overnight first, it de-gasses them. I’d be interested to see if that works.:)

  2. I wish that were true. We’ve cooked beans both pre-soaked and just longer (because they weren’t soaked first) and I can assure you, neither are de-gassed. 😦

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