Crockpot Pinto Beans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy pinto beans cooked from scratch with smoky bacon, jalapeños, and warm spices. No soaking needed; the slow cooker renders them tender and flavorful, finished with cilantro and cheese.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 4 slices thick-sliced bacon (4 ounces, thinly sliced, see note 1)
- 1-1/3 cup diced yellow onion
- 1 large diced red pepper (1 cup, optional)
- 1 tablespoon minced garlic (4 cloves)
- 2 tablespoons minced jalapeño (1 jalapeño)
- 1 (15.5-ounce) can fire-roasted crushed tomatoes
- 1 pound dried pinto beans (2 and 1/2 cups; no need to soak!)
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 tablespoon ground chili powder (see note 2)
- Salt and pepper
- 3 cups chicken stock (I love Swanson)
- 3 cups water
- 1/3 cup finely chopped cilantro (optional)
- extra sharp Cheddar cheese (see note 3)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 1161mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2067mg
- Calcium
- 282mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1161MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.