Unbelievably Good Slow-Cooked Pinto Beans
A bowl of simple beans never tasted so good!
Slow-Cooked Pinto Beans: Easier (and Tastier) Than You Think!
I can’t believe it took me years to make beans from scratch. I was intimidated by all the conflicting advice—to soak or not to soak? Did I need to start the night before? Stovetop, crockpot, or instant pot? Honestly, the convenience of canned beans meant I never took the time to answer my questions.
That changed on a trip with Tim when we ate at Rick Bayless’s Frontera Grill in Chicago. The beans on my plate weren’t just a filler—they were rich, velvety, and deeply flavorful, and I couldn’t stop thinking about them over everything else I ate that day. As a personal chef, I always look for simple, incredible flavors, and these beans hooked me. I had to figure out how to make them at home.
So I did. And now, every time I cook a batch of slow-cooked pinto beans (or black beans!), it’s the one dish my family and guests always ask for seconds of—sometimes before they finish the first round.
If you’ve ever wondered how to cook dried black beans or pinto beans, whether you need to soak them or how to make the most flavorful pot of beans possible, this post has everything I use as a personal chef at work and home—so you can make restaurant-worthy beans in your own kitchen!
Why Make Slow-Cooked Pinto Beans from Scratch?
Beans are a staple in so many cultures worldwide. I love learning from cooks who’ve been making them long before me—turning a humble bag of dried beans into something nourishing, satisfying, and endlessly versatile. As long as I have dried beans (pinto or black) in my pantry, I know a simple, hearty meal is never far away.
This post contains affiliate links to products I personally use and love. If you purchase through these links, I may earn a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases.
Why Homemade Beans Are My Go-To Meal Prep:
EASE: Easier to make than you might think—just let time do the work!
PROS: They taste 100x better than canned, are budget-friendly, and can be used in endless ways. Here are my favorites!
CONS: Absolutely none. (Except maybe waiting for them to cook, but trust me, it’s worth it.)
DO I WANT TO REPEAT IT? All the time! And I think you will too!
Tips for Flavorful, Foolproof Beans
- Beans: Old beans can cook unevenly and take forever to soften. If your beans never seem to cook through, they might just be too old. I’ve had great luck with these beans!
- Fat: You can use any oil, but bacon drippings are my secret ingredient. Every time we cook bacon, I strain the drippings into a small covered dish in the fridge—ready to use when needed.
- Equipment: Whether using an Instant Pot, slow cooker, or stovetop, all methods work beautifully. See the differences below!
- Optional flavor boosters: Garlic, onion, and fresh cilantro add the earthy, well-rounded flavor. And, of course, good old salt & pepper make all the difference—but don’t add salt too early!
Want more meal prep ideas like this? Grab my Top 3 Meal Preps + 9 Ways to Eat Them here!
How to Cook Pinto Beans (3 Delicious Ways)
➡️ Instant Pot Method (Fastest & Easiest)
Perfect if you want homemade beans in under an hour. No soaking is required.
TIP: Once the beans are done, I like to remove the lid and use the sauté function to simmer and reduce the extra liquid. This also lets you season and adjust the flavor before storing. If I’m making refried beans, I transfer them to a separate pan on the stovetop for the best texture.
➡️ Slow Cooker Method (Hands-Off & Convenient)
Great for meal prepping—just set it and forget it while you go about your day.
TIP: This method is perfect if you want to cook now and plan to freeze or reheat later. You can simmer them on the stovetop afterward, season them, and reduce the liquid, or cook them down into creamy refried beans.
➡️ Stovetop Method (Traditional & Interactive)
It is a classic method that gives you full control over texture and depth of flavor. Great if you are home and can keep an eye on your pot.
TIP: This method lets you adjust as you go—taste, season, and cook the liquid down as much as you’d like. Plus, no extra equipment or dishes are required!
How to Turn Homemade Beans into Easy Meals
Ideas
- Classic & Simple Comfort Food Bowl – Start with homemade beans and our favorite oven-baked rice, then pile on the toppings with warm tortillas or crispy chips for a cozy, satisfying meal.
- Tacos: A smear of refried beans (or whole beans for a heartier bite) on a tortilla is the perfect base for melted cheese, fresh salsa, guacamole, and sour cream. Add shredded pork, chicken, beef, or roasted vegetables like cauliflower for extra flavor.
- Nachos: Never underestimate a good sheet pan of melted nachos! We love using savory homemade beans, corn kernels for sweetness, shredded chicken or beef (optional), cheddar, Colby, or jack cheeses + all the toppings you love.
- Our Extra-Special Meal Prep Bowl: When we have a bit more time, we prep these pork and over-easy egg bowls, homemade beans, oven rice, and crispy shallots. It’s perfect for a make-ahead weeknight dinner and special enough for when company is coming!
Cooking Course: Learn My Best Meal Prep Tricks (Includes My Beans Class!)
What if one simple prep could turn into multiple easy, delicious meals? That’s exactly why I created Make It Easy: 10 Stress-Free Meal Prep Solutions for People Who Hate to Meal Prep—a mini-course where I teach you my go-to meal preps as a personal chef, including these slow-cooked beans!
Get my Make It Easy Mini-Course!
In this lesson alone, you’ll learn how to:
✔️ Make beans from scratch step by step + turn them into refried beans or get them ready for tacos, tostadas, and rice bowls.
✔️ Whip up fresh pico de Gallo and lime cumin crema.
✔️ Get my grocery lists, recipes, and personal chef notes—because meal prep should actually make life easier!
And that’s just ONE of the 10 stress-free preps inside Make It Easy that will have you cooking smarter—not harder.
Recipe for Slow-Cooked Pinto Beans
Ingredients
- 1 lb dried pinto or black beans
- 2-3 tablespoons of bacon fat or oil of your choosing
- 5 sprigs of cilantro
- 1 white onion
- 1-2 teaspoons of salt – reserved for the end!
Instructions
Prepping the Beans For All Methods
- Dump the beans on a cookie sheet to triple-check for any little rocks or oddballs that can sometimes be in a bag of beans.
- Optional Step for Stovetop or Crockpot Method: Soak the beans in a bowl of water to cover for an hour or overnight. Rinse the beans and then proceed with recipe. You don't have to do this, but it can make them easier to digest.
Instant Pot Instructions:
- Add beans with 2 quarts of water Instant Pot along with bacon fat, chopped onions, and the cilantro bundle. DO NOT ADD SALT!
- Press the pressure cooking button and set to 25 minutes. Put the lid on your pot and seal. Press start.
- When the 25 minutes is up, let your beans naturally release for about 10 minutes. Release pressure and open. (Natural release means to leave your Instant Pot to count to up to 10 after the 25 minutes of pressure cooking is down. When it says 10 minutes, you can release the pressure manually or leave it to rest until you are ready. See your Instant Pot instruction manual for more instructions.
- Salting Step: Add 1 1/2 teaspoons of salt, stir, and press the saute button on your open Instant Pot. Let your beans cook and simmer for 10 minutes or so. Taste again and salt more, 1/4-1/2 teaspoon at a time.
Crockpot Instructions
- Add beans with 2 quarts of water to a pan and bring to a boil on the stovetop. Once boiling, dump the beans and water, bacon fat, chopped onions, and the cilantro bundle. DO NOT ADD SALT!
- Cook on high for a minimum of 4-6 hours for soaked beans, 6-8 hours for dry beans.
- Salting Step: Stir in 1 1/2 teaspoons of salt at the end, stir, recover, and continue to slow-cook for up to an hour. Before serving, taste and add more salt as needed.
Stovetop Instructions
- In a large pot pour in the beans, 2 1/2 quarts of water to cover, bacon fat, chopped onions and the cilantro stems tied with kitchen string. DO NOT ADD SALT! Bring this to a boil and then turn to low simmer. You want to keep the water moving while you cook the beans.
- The beans should cook uncovered for 2 to 2 1/2 hours and up to an additional hour or so for dry unsoaked beans.
- Salting Step: When you think the beans are soft enough and finished cooking, add 1 1/2 teaspoons of salt, stir and cook for 10 minutes more. Taste test and add another 1/2 teaspoon of salt, stir and test again.
- Add water along the way if the beans are not moving around in the liquid or seem to be drying and coming above the surface.
- The beans are done when soft and mashable, so take a spoon and scoop a couple out, let cool slightly and taste test. If they don't mash in your mouth when you taste them, then keep it going. NOTE: At this point they will taste quite bland, do not worry, the magic is happening.
To Make Refritos or Refried Beans:
- In a large skillet, melt 2-3 more tablespoons of bacon fat, butter, or oil. When fat is about to sizzle, add 2 garlic cloves crushed.
- Fry garlic just until fragrant, about 30 seconds to 1 minute.
- Add 3 1/2 cups cooked beans in their liquid with a large measuring cup or soup ladle.
- With a potato masher or fork, sauté and mash the beans over medium heat, stirring. Let the liquid cook down into a thick sauce with the mashed beans. If beans are drying fast or sticking to bottom of pan too much, turn down heat or add more liquid. Stir and mash until the consistency that you like. Taste and season more to your taste.
- Salt to taste only and serve warm.
Equipment
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Nutrition
Slow-Cooked Pinto Beans FAQs
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Last Updated on February 18, 2025 by Heather Bursch
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