Beans in the Crock Pot (Freezer-Friendly)
These easy slow cooker pinto beans are perfect for tacos, soups, burritos, casseroles, meal prep, and freezer-friendly portions.
Servings: 4.5 cups
Equipment
- 4 to 6-quart Crock Pot
- Colander
Ingredients
- 6 cups water
- 12 ounces dried pinto beans
Instructions
- Lay the dried beans out in a single layer. Remove any misshapen, unusually small, or damaged beans, along with any stones or debris.
- Place the beans in a colander and rinse thoroughly under cool water. Use a spatula or clean hands to move the beans around while rinsing.
- Transfer the rinsed beans to the bottom of a 4 to 6-quart Crock Pot.
- Pour 6 cups of water over the beans. The beans should be generously covered, with approximately 5 inches of water above them.
- Cover and cook on low for 8 hours. The beans can cook overnight, but they should not cook for longer than 10 hours.
- Once tender, drain and rinse the beans in a colander.
- Use immediately or allow the beans to cool before placing them in an airtight storage container.
Notes
How much homemade beans equals one can?
Approximately 1½ cups of drained cooked beans can replace one standard 15-ounce can of beans.Can I double this recipe?
You can make a larger batch if your slow cooker has enough room for the beans, water, and expansion. Avoid filling the Crock Pot too close to the top.Freezer Instructions
Allow the beans to cool completely. Divide them into freezer-safe containers or bags and freeze in 1½-cup portions for up to three months.