Crock pot pinto beans are one of those magical foods that have everything going for them.
You can add meat/fat or go vegetarian- totally up to you.
They are inexpensive, and they’re a good source for many vitamins and minerals, plus they’re high in fiber and protein, and naturally low in fat, sugar, and sodium.
Make the humble pinto bean even easier by cooking them in the crockpot.
1 lb. dry pinto beans
6 cups. water or broth
1-1/2 tsp. salt (add more if desired)
pepper to taste
1 Tbs. bacon fat, or 2 pieces of bacon, or a ham hock
1 bay leaf (for vegetarian)
Rinse and sort beans. Pick out any bad ones or dirt or anything that doesn’t look like a bean.
In a pot or bowl, add warm water covering the beans by two inches. Let soak overnight.
Is the soaking absolutely necessary? No, but the beans will have to cook for a longer time, soaking softens them up.
Drain the next day and add beans to a crockpot.
Add the 6 cups water or broth as well as fat of choice (I prefer bacon fat/grease).
Add a bay leaf instead of the fat if you are vegetarian.
Cook on low for 7-9 hours or on high for 4-6 hours.
You might have to adjust the cooking time – crockpots vary in cooking temps, at least that’s been my experience.
After beans are tender, add salt and pepper to taste.