Slow Cooker Pinto Beans with Bacon
Creamy, smoky pinto beans slow-cooked from dry with thick-cut bacon, onion, and garlic for a classic Southern side. Plan ahead: soak beans overnight before cooking.
Ingredients
- 1 lb dried pinto beans, soaked overnight, drained
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, smashed
- 1 jalapeno pepper, seeded, diced
- 4 cups gluten-free chicken broth
- 2 cups water
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 bay leaves
Instructions
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1
Cook the 6 slices chopped thick-cut bacon in a skillet over medium heat until the fat renders, about 4 minutes (do not crisp fully). Transfer the thick-cut bacon and drippings to the slow cooker.
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2
Add the drained 1 lb soaked overnight, drained dried pinto beans, 1 medium diced yellow onion, 4 cloves smashed garlic cloves, 1 seeded, diced jalapeno pepper, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 2 bay leaves to the slow cooker.
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3
Pour in the 4 cups gluten-free chicken broth and 2 cups water. The liquid should cover the beans by about 1 inch; add more water if needed.
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4
Cook on LOW for 8 hours (or HIGH for 5-6 hours), until the beans are completely tender and creamy. Stir once halfway through if possible.
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5
Remove and discard the bay leaves. Taste and adjust seasoning with additional kosher salt. Serve as a side dish.