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Spicy Crockpot Pinto Beans


pinto beans
Photo: Diana Rattray
Serve these chili-spiced pinto beans with cornbread and slaw for a great meat-free dinner. 


  • 16 ounces dried pinto beans, rinsed and picked over, soaked overnight
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 medium cloves garlic, minced
  • 6 cups water, or to cover
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper


Cover rinsed and sorted beans with water; cover bowl and let soak overnight. Drain beans; combine all ingredients in slow cooker.

Cover and cook on HIGH for 6 to 10 hours, or until beans are tender.


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