A delicious, simple and inexpensive way to convert dried pinto beans into perfectly tender beans using a slow cooker. Tastier than anything you’ll ever get from a can and it only takes 5 minutes of actual hands on time.
Pinto beans are a staple in our house, I use them at least 1-2 times a week. They make a great side dish or as a filler so I don’t have to use as much ground beef. But my favorite way to eat them is with a piece of cornbread and topped with some hot mix (yum, yum!).
With as much as we use pinto beans, it only makes sense to make them instead of buying them. At around a dollar a can, it can add up pretty fast. So, once every few months I make up a huge pot and freeze the beans in 2 cup portions. Not only does it cost less, but they taste better and have no added preservative.
INGREDIENTS
◻ Dry Pinto Beans
◻ Water
Easy Crock-Pot Pinto Beans. Cooking up pinto beans is really easy and cheap to do, especially if you use a crock-pot. To save time and money, make a huge batch and freeze in 2 cup portions. #easyrecipes #cheaprecipes #makedontbuy
- 2 pounds pinto beans, dry
- The night before: Rinse the beans under cold water and remove any funky looking or shriveled beans. Transfer them to a bowl and cover with water.
- In the morning: Drain. Transfer beans to the slow cooker. Cover with clean water by about 2-inches. Cook on low for 6-8 hours. Check beans after 5 hours and then every 30-minutes until they are done to your liking.
Cooking up a big pot of pinto beans and freezing them in 2 cup portions is a great way to save money. Pinto beans will keep for up to 3 months in the freezer and do not lose their flavor or texture. One cup of dried pinto beans makes 3 cups of cooked beans. A ½ cup of cooked beans = 1 serving.
What things do you make from scratch to save money?
Wow, what a savings! We love pinto beans in our house with chopped onions on top. Thank you for sharing your recipe on Make It Monday.
I love a pot of beans. Especially with corn bread! Thanks for linking to the In and Out of the Kitchen party!
I love turning points into refried beans and also use beans to stretch taco meat. Great recipe. Thanks for sharing!
Hi Robin,
Pinto Beans are a staple here and I love that you used the Crock Pot To cook the beans. This is a great recipe. Hope you are having a great fall day and thanks so much for sharing this awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen
I just made my own Almond Butter and wondered why anyone would ever buy it. This sounds like another way to step away from the bottle, jar, or can. Thanks so much for sharing at #theWeekendSocial. Your site is fast becoming one of my faves!! Please stop by again Thursday 9:00 PM EST. Pinned
Pinto beans are so yummy! I always buy them canned, but I'm definitely going to be making this recipe. Thanks for linking up with #FoodieFridays!
Christie