Slow Cooker Pinto Beans and Sausage are simple to make with incredible flavor. These beans slow-cooked all day for some delicious comfort food.
I would serve these with a dollop of sour cream, a sprinkle of chopped chilantro, and cornbread! You may also want to spoon them over rice or quinoa.
SLOW COOKER PINTO BEANS AND SAUSAGE
There are so many attributes to these beans. They are great to feed a crowd, pantry staples, and budget-friendly too. Probably the most important is taste and they taste exceptional! Very delicious!
You can enjoy these as I did or you can add them to soup, chili, tacos, and burritos.
PINTO BEANS ARE NUTRITIOUS
Pinto beans are extremely nutritious. They’re an excellent source of protein, fiber, vitamins, and minerals. As well, they’re rich in antioxidants and aid in blood-sugar regulation.
SOAKING DRY BEANS
24-hour method: Place the dried beans in a large bowl and cover them with cold water. Allow to soak for 24 hours. Drain and rinse the beans before proceeding.
Quick method: (I prefer the 24-hour method. It seems as if the beans get softer.) Add beans to a large pot and cover with hot water. Bring to a boil and boil for 2 minutes. Turn off the heat, cover the pot, and allow the beans to sit in the hot water for one hour. Drain the beans and rinse them with cold water before proceeding with the recipe.
- Instant Pot: If you forgot to soak the beans and really don’t want to wait you can 1. use canned beans 2. use an Instant Pot pressure cooker. I don’t have an Instant Pot but I found this cooking time guide for you.
- You can use any kind of sausage as well as ground beef, ground turkey, or ground chicken.
- Also, you can add bacon if you wish. You can add as much or little bacon as you want. I would add 1/4 pound, cooked then crumbled and added for the last hour.
- Furthermore, you can omit the meat altogether.
- You can add more chili powder if you desire. I didn’t want them to taste like chili and used 1 teaspoon.
- If you like spicy, you can add chopped jalapeno or ground cayenne pepper.
As well, I have shared Cuban Black Beans and Sausage with you in the past. Here are some more recipes you will enjoy.
- Stovetop Bourbon Bacon and Sausage Baked Beans
- Easy Slow Cooker Black Beans
- Fajita Seasoned Chicken Black Beans and Corn Stuffed Poblano Peppers
- Slow Cooker BBQ Beans
- Southwest Creamy White Chicken Chili
- Slow Cooker Gluten Free Pinto Bean Recipe
Slow Cooker Pinto Beans and Sausage
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.Save To Your Recipe Box Go to your saved recipes
- 1 pound pinto beans soaked overnight and drained
- 1 pound pork sausage
- 1 small onion diced
- 6 cups water
- 2 tablespoons beef bouillon paste
- 2 tablespoons chipotle peppers in adobo sauce chop the peppers, or just adobo sauce.
- 10 ounces tomatoes with green chiles undrained
- 6 medium cloves garlic minced
- 1 teaspoon chili powder
- ¼ teaspoon cumin
- In a skillet, brown your pork sausage and onion and drain.
- Place the beans, beef, and 6 cups of water in the slow cooker.
- Add the remaining ingredients and stir gently.
- Cover and cook on high for 4 to 5 hours or low for 8-10 hours. I like to stir the beans a couple of times during the cooking process. It seems the help the beans to cook consistency so that some aren't hard while others are mushy.
- You can serve these beans with a slotted spoon for a side dish or with a ladle as a soup!