Making pinto beans in my crockpot is so easy! Pretty much just dump everything in and let it slow cook all day. This time (and some other times too) I forgot to soak my beans overnight. I did a quick soak method on my stovetop and the beans still turned out great. So if you’re like me, and sometimes forgetful, the quick soak method is a great way to prep your beans to slow cook!
This recipe is made with a chicken bouillon cube, but you can also substitute and use vegetable broth. If you use vegetable broth, you would only add 2 cups of water to the pot. If you want to use chicken broth instead, you would do the same thing as with the vegetable broth and only add 2 cups water. If you do not like coconut oil, you can use olive oil instead. I personally love coconut oil! 🥥 For this recipe, I made it with 1 cup of dried beans so it ended up being 4 servings. Sometimes I like to make smaller batches that way we don’t have a ton of leftovers. This recipe is perfect for a dinner for 2 with leftovers or for a family of 4 and no leftovers. My Mexican brown rice recipe will be after the pinto beans recipe! ❤️
I made Mexican brown rice to go with the burritos, it just ended up being done later than I thought it would be. We had this as a side. Brown rice takes quite a bit longer to cook than white rice, so keep that in mind when you are timing everything. My white rice will normally take 20 mins to cook in the rice cooker, while the brown rice took about 45 mins! I have the recipe and pics for the rice below.