We eat pintos about once a month. They are super simple to make in the crockpot and the leftovers can be made into refried beans later in the week. The refried beans can be transformed into burritos and quesadillas as well so I usually double this recipe.
This recipe also works well for black beans.




  • 1 lb. dry pinto beans
  • 6 c. water or broth
  • salt and pepper to taste
  • ham hock, if available


Rinse and sort the beans. Presoak the beans by one of these methods:
  1. Place beans in a large pot and cover with warm water. Let soak overnight. -Or-
  2. Place beans in a large pot and cover with warm water. Bring the water to a boil over high heat. Cook the beans for 1 minute, then remove the pot from the heat. Let the beans soak for 1 hour.

After soaking place the beans in a colander and rinse well.

Place the drained beans in your crockpot.

Add water or broth and the ham hock.

Cook on low for 7-8 hours or on high 4-5 hours or until soft and tender.

Season to taste.

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