Crockpot Pinto Bean Stew Recipe
Crockpot Pinto Bean Stew Recipe
Level: Easy
Time: 24hrs
Serves: 4 People
Cost: Low
Crockpot Beans Recipe Table of Contents
Crockpot Pinto Bean Stew Recipe Overview
Hassle-free Crockpot Pinto Bean Stew is easy, nutritious, and healthy. This easy, step-by-step guide ensures tender, flavorful beans, packed with protein and fiber. With minimal ingredients and the convenience of a slow cooker, you’ll be treated to a wholesome, comforting meal that practically cooks itself.
Ingredients for This Pinto Stew Recipe
Ingredients for this Crockpot Pinto Stew recipe.
Raw Pinto Beans – 2C
Celery – 2 Stalks
Carrot – 1 Large
Onion – 1 Medium
Garlic – 3 Cloves
Tomato – 1C
Salt & Pepper – to taste
Bell Pepper – 1 (any color)
Vegetable Broth – 4C
Cumin – 1tsp
Smoked Paprika – 1tsp
Chili Powder – 1tsp
Bay Leaf – 1 large leaf
Kitchen Tools For This Pinto Stew Recipe
Some of the tools you’ll need for this recipe.
Crockpot or Slow cooker
Stew ladle
Can opener
Colander
Chef’s knife
Wood spoon
Vegetable peeler
Measuring Cups/Spoons
Cooking Directions for this Pinto Stew Recipe:
Begin the night before by thoroughly washing your raw beans and removing ‘floaters.’ You’ll be submerging the beans in water, and soaking them overnight or for about 12 hours. Soaking the raw beans helps soften them before cooking, but it also purportedly reduces gassiness often associated with eating beans. To minimize gassiness as much as possible, it’s advised you change the water every 3 hours while soaking.
You may elect to prepare your vegetables just prior to cooking the stew, or the night before. Either way, wash the veggies, and dice them in medium or large sizes depending on your preferred texture. a medium dice with produce a creamier, blended stew, while a larger dice creates a heartier, chunky texture. Some chefs prefer to finely mince the onions for their stews to impart the onions’ flavor without their texture.
Before cooking the beans, it’s important to check that they’ve absorbed enough water. To do this, simply slice a few in half, and if the center of the beans look chalky, allow them to soak for another 2 hours, and check again. Once your beans are adequately soaked, rinse and strain them. Then add all your ingredients to the crock, including the beans, vegetables, spices, herbs, tomatoes, and broth. Mix and fully incorporate the ingredients with your wooden spoon.
Cook the stew on ‘Low’ for 8-10 hours imparting the stew with maximal flavor. You may also use the ‘High’ setting for 4-6 hours. Safety tip: Leaving your slow-cooker on overnight or while you’re away from home is generally regarded as safe. However, proper precautions should always be taken when leaving food to cook unattended. Place the slow-cooker on a heat-safe surface with at least 8″ of space on all sides, and completely out from underneath any cabinets. Only run the slow-cooker on a Low heat setting when unattended, and make sure the crock is at least ½-¾ full so the liquid cannot fully evaporate.
Your pinto stew is ready to serve any time after it has simmered for 10 hours. You can serve it to your liking, or allow it to cool for 2 hours before portioning it for storage. If served immediately, the stew is enhanced with the addition of cheddar cheese melted on top, or a dollop of sour cream, accompanied by corn bread, pork ribs, and potato egg salad. Storage tip: when refrigerated, eat this stew within 5 days. If frozen, store in freezer-safe containers for up to 6-8 months.
Your bowl of Crockpot Pinto Beans is a hearty dish.
It’s important to wash and soak your raw beans.
All veggies should be diced as medium or large.
Add each ingredient to the crock, then fully incorporate.
Occasionally stir your stew to encourage maximal flavor composition.
A Culinary Institute of America graduate from the 1990s, Chef Dan began his career as a saucier at the Waldorf Astoria in Manhattan under the Hilton Corporation. Over the years, he has held key positions such as Corporate Executive Chef Director at 5-star restaurants, country clubs, and Indian Casino Resorts.