Slow Cooker Pinto Beans and Sausage
This post may contain affiliate links that won’t change your price but will share some commission.
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.
Slow Cooker Pinto Beans and Sausage Substitutions
- You can use any kind of sausage, ground beef, ground turkey, or ground chicken.
- Also, you can add bacon if you wish. You can add as much or as 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
- Set It & Forget It: High-Protein Slow Cooker Recipes for Busy Days
- Meal Prep 101: Key to Saving Time and Money
- Stovetop Smoked Sausage and Beans
Slow Cooker Pinto Beans and Sausage
Items in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
- 1 pound pinto beans soaked overnight and drained
- 1 pound pork sausage
- 1 small white 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 and green chiles undrained
- 6 medium garlic clove minced
- 1 teaspoon chili powder
- ¼ teaspoon ground cumin
Instructions
- 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!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Today is the third day in a row that we have had Slow Cooker Pinto Beans and Sausage, and it tastes better every time! Our weather has cooled a little, and this dish warms the tummy perfectly, although I did tame the “heat” a little. I didn’t have the peppers in adobo sauce, and so used a small amount of chili paste instead. We served it as soup, with grated cheese and sour cream, and teamed it with cornbread. Yum!!
Thank you so much for another great recipe!!
Thank you so much, I’m happy you enjoy them. I love that they’re so easy to make too. Plus I agree with them getting better after sitting.
We always have a pot of beans in our house. That being said this is my go to beans minus the chipotle.
1/4 pack of browned crispy bacon crumbled. cumin, chili powder and 1/4 cup of the juice from the Pickled Jalapeno’s can with 2 in the pot to cook with the beans. You can use these for refried Beans or just as they are. Also great for small dish and corn chips when you have company.
Sounds yummy!
I ahvae made this in many variations.
Use chorizo. I use spicey chorizo. I’ve used it alone and with ground beef, So chorizo and GB.
I’ve added corn. cilantro as well, More onion that one small one. Used diced ortega green chilis. Once i threw in taco seasoning. I’ve added a can of black beans.
For a soup i’ve added diced potatoes. More Rotel.
I’ve topped with cheese, or tortilla chips, green onions and or sour cream. Always make a BIG batch so i can freeze and pull out at anytime.
I love big batch recipes. Love your variations!