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Slow-Cooker Pinto Beans

Prepared by: Tammy Roberts,
Nutrition Specialist,

University of Missouri Extension

January 26, 2014


Yield: 12 servings



  • 1 pound dried pinto beans
  • Choice of seasonings
    • Bay leaf Fresh garlic
      (1-2 cloves per pound of beans)
    • Chili powder
      (1 teaspoon per pound of beans)
    • Onion
      (1/2 cup diced fresh onion)
    • Crushed red pepper
      (1 teaspoon per pound of beans)
    • Black pepper
      (1/2 teaspoon per pound of beans)



  • Go through dried beans and remove small pebbles and damaged beans from the package. Rinse beans thoroughly.
  • Place the beans in the slow cooker and cover with water. Make sure water is two inches above the dried beans.
  • Add desired seasonings. On the high setting, plan for approximately 5 hours cooking time; on low, plan for 8 hours cooking time.
  • Check beans periodically to make sure beans stay covered with water.
  • One pound of dried pinto beans yields approximately 6 cups of cooked beans.


Nutrition information per serving

Calories: 123
Total Fat: .5g
Sodium: 1mg
Carbohydrates: 23g
Dietary Fiber: 7g
Protein: 7g




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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Monday, January 27, 2014