beans

Crockpot Pinto Beans with Bacon

Slow-cooked pinto beans simmered in chicken broth with onions, smoky bacon, and a touch of red pepper heat. A simple, hearty Southern staple that fills the house with comfort. Goes great with cornbread — especially Duke’s mayonnaise cornbread.

Total Time: 490 min

Ingredients

Beans
  • 1 lb dried pinto beans, rinsed and sorted
  • 6 cups chicken broth (or enough to cover beans by 1–2 inches)
Flavor Base
  • 1 medium onion, chopped
  • 3 slices bacon, cut into 1/2 inch pieces
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
Crockpot Pinto Beans with Bacon

Instructions

  1. Rinse and sort the pinto beans, removing any debris or damaged beans.
  2. Add beans to the crockpot along with chicken broth and enough water to cover by about 1–2 inches.
  3. Stir in chopped onion, red pepper flakes, salt, and black pepper.
  4. Add the bacon and stir in.
  5. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until beans are tender.
  6. Stir beans. Adjust seasoning as needed.
  7. Serve hot with cornbread, over rice, or as a side dish.

Notes

  • No soaking required, but soaking overnight can reduce cook time and improve texture.
  • For thicker beans, mash a small portion before serving.
  • A splash of vinegar or hot sauce at the end adds brightness.
  • Salt can be adjusted later depending on the saltiness of the broth and bacon.
  • Pairs perfectly with Duke’s mayonnaise cornbread.

Tags

southern slow cooker beans comfort food farm cooking