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Slow Cooker Spicy Pinto Beans

Slow Cooker Spicy Pinto Beans - Spicy pinto beans made in the slow cooker are the perfect side dish for barbecues, potlucks and picnics. Delicious served with a piece of cornbread! 
Course reader favorites, Sides
Cuisine American
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 6 Servings
Author Rob


  • 1 lb pinto beans
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 15 oz can diced tomatoes , drained
  • 2 jalapeños seeded and chopped
  • 8 strips bacon
  • 32 oz vegetable broth
  • 14.5 oz can beef broth


  • To soak the beans overnight, sort the beans, make sure there is no rocks, bad beans or dirt clumps.
  • Add the beans into your slow cooker insert. Cover with enough water to cover the beans plus a few inches. Let them sit overnight, do not turn on the slow cooker.
  • In the morning drain the water off the beans.
  • Cook the bacon until it is just crispy but not overly crisp. Add bacon and the remaining ingredients and stir.
  • Cover and cook on HIGH for 8 hours or LOW for 10 hours. DO NOT PEEK!!
  • Do not open the lid while they cook, or they will not get tender. This is important when it comes to cooking beans in the slow cooker.
  • When the cooking time is done, stir.