Slow Cooker Pinto Beans

Say goodbye to bland beans and hello to flavorful slow cooker pinto beans. This pinto beans recipe comes together slowly in the crockpot mingling with spices and turkey tails for a tender nutrient-packed side dish that’s virtually hands-free.

Why this recipe works

These hearty, tender slow cooker pinto beans are cooked low and slow with liquid smoke, turkey tails, soy sauce, and spices which pack in loads of flavor.

Pinto beans are incredibly versatile. Use them in taco soup, burrito bowls, tacos, mash them into creamy refried beans or serve as is with crumbled cornbread on top (or for dipping)!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

MEAT – Tearing up the meat and stirring it into the beans will help distribute the smoke flavor from the turkey tails. We are using smoked turkey tails as they are inexpensive, small, already cured, and infuse great smokey flavor to this dish. Technically you can use any smoked meat if you are looking for a substitute.

BEANS – You do not need to soak your beans before using them in this slow cooker recipe.

How to Make Slow Cooker Pinto Beans

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. A note from. I like to layer the beans and seasonings in the crockpot as I feel the flavor is distributed better. If you prefer, you can simply add the beans, sprinkle on the seasonings and top with the turkey tails. The steps below are my method.
2. Place half of the uncooked dried beans in a crockpot.
3. Season the beans with 1/2 of the seasoned salt, 1/2 of the onion powder, and 1/2 of the garlic powder.
4. Place turkey tails on top of seasoned beans. Sprinkle some more (but not all) of the seasoned salt, onion powder, and garlic powder over the tails and beans.
5. Add remaining beans and sprinkle on remaining seasonings.
6. Combine water, soy sauce, and liquid smoke and pour over the tails and beans. You may need more water. You want the liquid to almost cover the tails, about 3/4 the way up the meat.
7. Cover crockpot and cook on low for 6 hours.
8. When done, you may need to skim some liquid off the top, depending on your preference for the amount of sauce.
9. Using two forks, shred the tails and remove the bones. There will be a tailbone in each one.

Frequently Asked Questions & Expert Tips

No, you do not have to soak the pinto beans before adding them to the slow cooker. They will cook and soak while they are in the crockpot. You can soak them if you prefer, but know that there’s no reason to!

Serving Suggestions

Serve slow cooker pinto beans as a side dish at your next barbecue or potluck, mixed into chili or soups, mashed into refried beans, loaded into tacos and burritos, poured over nachos, alongside ribs and grilled meats, or eaten with sweet cornbread.

More Slow Cooker Recipes

• Crockpot Lasagna
• Crockpot Beef Stew
• Crockpot Roast Beef
• Slow Cooker Pulled Pork
• Crockpot Ground Beef Casserole

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