Cheap, Easy, Healthy Slow Oven Beans Recipe – How you can Prepare Slow Oven Beans


How to Make Crockpot Pinto Beans! An Easy, Healthy Recipe!

Video taken from the channel: Cooking Lessons for Dad


The BEST Slow Cooker Vegan Beans | 1 Pot of Beans, 4 Easy Frugal Meals | No Oil Refried Bean Recipe

Video taken from the channel: The Frugal Minimalist


Slow Cooker Pinto Beans

Video taken from the channel: Missy Rakes


Crockpot Red Beans | Easy Slow Cooker Recipe | STACEY FLOWERS

Video taken from the channel: Stacey Flowers


Slow Cooker Beans Recipe | How to Make 15 Bean Soup

Video taken from the channel: Soul Food Cooking


HOW TO MAKE BLACK BEANS PERFECT EVERY TIME | Slow Cooker Black Beans | Stacey Flowers

Video taken from the channel: Stacey Flowers


Cheap, Easy, Healthy Slow Cooker Beans Recipe How to Cook Slow Cooker Beans

Video taken from the channel: FitnessBlender

Once they have soaked, drain the water and rinse the beans thoroughly. Add roughly 8 cups of water to your presoaked beans (or at least make sure that they are completely submersed in water), and then turn your slow cooker on high. This is when you. How to Cook Dried Beans in a Slow Cooker (Pinto Bean Instructions) Step 1: Rinse and sort beans. Removing any stones or discolored beans.

Step 2: Soak beans using the overnight or quick soak method mentioned above. Step 3: Add beans to the slow cooker, and cover with 2. SLOW COOKER (no-soak method): In bottom of slow cooker, add the onion, beans, maple syrup, vinegar, 4 cups water/broth, tomato paste, smoked paprika, garlic powder, mustard, pepper, and bay leaves. Gently stir, until the tomato paste has broken up and dissolved. Cook on HIGH for 10 – 12 hours.

Not only are baked beans comforting, but that are a fantastic vegetarian protein source and super cheap to make. If you are looking for something healthy and filling on a budget, then give these Slow Cooker Baked Beans a try! Forget the tins of beans make this lower in sugar and salt version that the whole family will love. 1 cup dried beans: pinto white, garbanzos, etc. You can use kidney beans but boil them for a full 10 minutes on the stove before adding to the slow cooker.

This is because kidney beans contain a toxic agent, Phytohaemagglutnin also known as Kidney Bean Lectin. 3 cups water. Place beans in a 3.5 quart slow cooker. Add enough water to cover beans by 2 inches. Add salt, spices, garlic, and onion.

Cook on low for 6 to 7 hours, or high for 3.5 to 4 hours. Toss your beans into the slow cooker and cover with two inches of water or broth. Add any seasonings or aromatics (including salt). Set your slow cooker to the low setting, and cook until beans are done. This is going to vary based on the type of bean, and.

Fall is here and slow cooker recipes are perfect for a chilly Fall evening. I have complied a list of some of my favorite easy and affordable slow cooker dinner recipes. These recipes are 5 ingredients or less (aside from basic ingredients like seasonings, water, butter, milk, flour, oils, etc that would have a nominal cost per serving).

A slow cooker is one of the handiest appliances and biggest time savers to have in the kitchen, providing meals with minimal fuss and little cleanup. What’s more, the ever popular Instant Pot can also be used as Crock-Pot-style slow cooker. Here are 21 recipes to shift your cooking into low gear. ‘Healthy slow cooker recipes’ sounds too good to be true, but it’s not!

Eat healthy with ease with one of more than 120 trusted healthy slow cooker meals on

List of related literature:

To make your own beans, throw 4 cups rinsed beans into your slow cooker or a pot with a thick bottom with at least double the amount of water.

“The Buy Nothing, Get Everything Plan: Discover the Joy of Spending Less, Sharing More, and Living Generously” by Liesl Clark, Rebecca Rockefeller
from The Buy Nothing, Get Everything Plan: Discover the Joy of Spending Less, Sharing More, and Living Generously
by Liesl Clark, Rebecca Rockefeller
Atria Books, 2020

Soak the beans as described above, drain and rinse them, and combine them in a slow cooker with onion, carrot, and celery (all coarsely chopped); a few smashed garlic cloves; and 2 teaspoons salt.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

In pot, mix beans with onions and drippings, add 2 T. boiling water, sprinkle with pepper, and (optional) a pinch of savory, and simmer covered on low heat about 10 min.

“Polish Heritage Cookery” by Robert Strybel, Maria Strybel
from Polish Heritage Cookery
by Robert Strybel, Maria Strybel
Hippocrene Books, 2005

Combine the bean mix, water, parsley, and bouquet garni bag in the slow cooker.

“Not Your Mother's Slow Cooker Cookbook” by Beth Hensperger, Julie Kaufmann
from Not Your Mother’s Slow Cooker Cookbook
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2004

If you have a small rice cooker, cook only 4 cup of beans at a time.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

To prepare the beans In a small saucepan, place ½ cup water and the drained canned garbanzo beans (reserving 3 beans for the garnish) over high heat.

“Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites” by Kamal Al-Faqih
from Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites
by Kamal Al-Faqih
Globe Pequot, 2009

Using a large, heavy-bottomed Dutch oven, combine 12 cups water, the beans, onion, unpeeled garlic, bay leaf, and 1 teaspoon salt; bring to a boil over medium-high heat.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

Add the You can also cook the beans in a slow cooker or Crockpot.

“Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue” by Mike Mills, Amy Mills Tunnicliffe
from Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue
by Mike Mills, Amy Mills Tunnicliffe
Rodale Books, 2005

Add 1 (15­ounce) can tomato sauce, 1 can rinsed kidney beans, 1 cup vegetable broth, and 12 ounces soy crumbles; simmer for 10 minutes.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Bean soup 1 tablespoon olive oil; 1 onion, diced; 3 garlic cloves, Saute the onion with oil until soft, and then add the garlic and minced; 2 cups dried black beans (soaked overnight); cook for 1 minute.

“Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School” by Jill Castle, Maryann Jacobsen
from Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School
by Jill Castle, Maryann Jacobsen
Wiley, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts


Your email address will not be published. Required fields are marked *

  • What do you do to stop gas? I heard soaking in baking soda helps. I love beans because they are a great source of protein, but I don’t like the gas that comes along with it.

  • I really did enjoy seeing you shop for the beans from.99 cent store, as well as step by step process of cooking them, just an FYI, very instructional as always… Thanks to video, several new ideas pop into my head, for future low cost meals, tks.

  • New to your channel, loving your videos. Even with all my frugal experience you are teaching me new ways to save time and money! Thank you!

  • Hi from Colorado. I cooked large white lima beans for dinner last night in my pressure cooker. Great recipe. I am going to try cooking beans in my slow cooker. God bless.

  • I was under the impression that all beans except garbanzo beans had to be boiled to get rid of the inherent poisons in these beans.

  • this was amazing! great recipe and will fit so well in the meals that i make! hi this is Courtney and i hope we can continue to support each other on my new channel

  • A cheap recipe tht is good is rice with caramelized onions on top and a dab of yogurt or sour cream on the side to mix spoonfuls in. Simple but damn good.

  • Thanks! Great video for me, I have always wanted to eat more beans and was put off by what looked like a fiddly process, I didn’t think of dried beans in the slow cooker.: ) Loved the edited bits at the end of Video, esp Kitty and Maui.
    Thank-you Thank-you Thank-you.

  • Hi Daniel and Kelly. Can you tell me if frozen vegies are good or bad?? I feel like if I buy fresh veggies or fruits the go bad really fast. Please respond to me. Thank You you guys are great

  • We had red beans last Sunday. I haven’t cooked them in a crockpot in a while but I love your recipe here. Working a lot more on money management this year especially with a certain budget for a family of four so I will be tuning into your channel more!!

  • Red beans produce a natural toxin that can make you violently ill if you only soak and slow cook. You need to boil them for 10 minutes after soaking over night to kill the toxin. If you don’t, you’re pretty much playing with fire.

  • In Brazil we normally use a pressure cooker to cook the beans, you don’t have to soak them overnight, just cook them in high pressure for 30-40 minutes and they are done (:

  • I clean/rinse my beans in running water in a colander. I then soak the beans in a bowl of water for a couple of hours (to cut the gases and cut down on the cooking time) I then cook in crockpot or Dutch oven. Add ingredients and spices. Enjoy! ��

  • You guys are an adorable couple.

    Luv how u state how much healthier it is to make your own beans.

    Soaking beans so I can slow cook them 2nite.

    Will b thinking abt u guys 2nite (hmm that could sound creepy).

    Luv your pets..I subscribed to ur channel.

    Looking fwd to more recipes.

  • I definitely admire both of your vibes and relationship it seems so healthy love the way you both project yourself to the world who wouldn’t want a relationship that’s mutual

  • Please make a million more food videos!! This was very helpful; its great to see the types of food you guys eat. You are my fit-spiration, and so much of health and fitness is food related! Ok, i’m going to stop binge watching your videos now:) Thanks again!

  • I had chicken that had cocunut milk as one of the ingredients when cooked in a wok and the sauce came out nice and creamy and that was when I realized how good of an ingredient this can be. Your combination of ingredients is so appealing to me that I am going to try this one. I love crockpot for the reason you can just throw everything in there and set it and forget it. Thank you I appreciate the time you took to share this.☺

  • I just ran across your videos for the first time yesterday. You guys are great to watch and follow. I love the exercise videos! You should research using tap water for consumption.  Boiling does not make the fluoride and chlorine which are terrible for your body disappear.

  • A great way to mimic meat-based recipes is to use the same herbs/spices used in the meat plus some oil. I also add the super-secret veg ingredient: powdered dried shiitake mushrooms (buy whole in Asian aisle and use dedicated coffee grinder).

  • stacy! i absolutely love your videos! ive recently been so interested in meal planning and just eating at home more often, are you a vegetarian?

  • Nice recipe! The way I was taught and cook my beans, mainly pinto is with about 10 cups of water in a big pot and a pound of beans and I add a half an onion, white or yellow. I cook them for about 1 hour 1/2 to 2 hours depends. Also don’t forget to go through all the beans even if in a bag and check for rocks! After cooking add salt or it will toughen while cooking.

  • Thank you so much for this vegan recipe!! �� I cook mine in a pressure cooker on a gas stove for 25 minutes, once they’ve come up to pressure (about 15 minutes). For some reason, electricity is very expensive here in the Philippines, and I try to cook with gas whenever possible. Love one pot recipes! ��

  • Hi Stacey! I stumbled upon your channel a few days ago, and just love it you’re so inspiring. I’m a single broke chick, and always looking for economical healthy options for meals. Will definitely make this! Thanks, and God bless you!

  • Here in Brazil these beans are the base of our home made meals, with the rice. Here we make them in pressure cookers, it takes about forty minutes, but many people are afraid of them!:)

  • Thank You for sharing these tips. I really like your way of presenting:-) Quick, to the point and no fluff! Really actionable tips. Might even get away from using can beans with your tip.

  • I never presoak my beans. Just rinse and slow cook for only 3 hours on high. As long as all the water is absorbed. They turn out perfect every time!:) 

  • This recipe has become.a staple in my kitchen. My daughter loves the black bean burger recipe in your channel, as well. I use it in chorizo black bean soup.

  • Tip of the day when I make lentils you don’t have to soak over night and the reason…. If you pour the dry beans in to pot of water and cook on low heat YOU DON’T ADD SALT and in 30 minutes they are cooked THAT IS THE SECRET DON’T COOK IN SALT….ADD SALT AFTER THEY ARE COOKED.

  • Thank you for this video. In future videos could you please tell us what kind of things we should\could pair this with? (For best fat burning results) For example… Brown rice, eggs and a tortilla?…and… what portion would you recommend? Usually when I have beans and rice I will have half a cup of brown rice with one cup beans… But, I am not sure if this is an acceptable portion size! �� thanks!!

  • Also, the overnight brine tenderizes/softens the black beans which allows for the actual beans to absorb more of the seasonings during cooking.

  • I normally don’t comment on videos, but I really liked your video. It was short, to the point, and helpful. Your audio is super clean too. Thanks!

  • take out about 1/4 of the beans early, blend them with onions and garlic. Pour the blended beans back in and cook some more for about 45 to 1 1/2 hrs. Best beans ever…thicker juice…yum

  • ty:)…. more recipe videos please… there are lots of recipe videos on youtube but i love fitnessblender’s approach to health and i love what i see in Kelli…. interms of her health and fitness:) so pleeeeeeease Kelli and Daniel… do more recipe videos:):)

  • Stacey! Love your vids, feel like I’ll be taring through the majority of them in the next week or so… One thing of mention, would LOVE to see you phase out so much plastic food storage. Heat + Plastic = bad chemicals for your body. You eat SO HEALTHY, would love if you got all the possible effects of that. Glassware is expensive, but adding bits here and there is totally worth it.

  • Bless you for this! I had the hardest time finding anything for basic black beans in the Crock Pot. Tooons of recipes using black beans, but nothing for simple, pre-prepared and frozen beans. You are a lifesaver. lol

  • Tried this with Pinto beans today. So good! I gave my husband the option of a rice bowl or burrito. We each had them burrito style with rice. Will add this to my recipe stash. Can’t wait to try the Peruano beans. Thank you so much for sharing.

  • hi!!! i made this recipe and can let y’all know this honestly goes the f*ck off!!!! it’s perfectly seasoned and tastes incredible. I am vegan so i used literally everything except the chicken broth but i did get this thing called “vegan protein broth”! it’s available at walmart and in the same aisle as the coconut soup base which definitely made this incredible. I spent about $15 because everything is so cheap and spices run about $1-2 depending on what brand you get so it’s super affordable and can last a long time!!! k!!! thank you stacey ��

  • I have never tried that type of bean before. Great tip on cooking them out of the house! The bean bowl and burrito look delicious! And I love the refried beans without oil, I need to try these!! And I am with you on those chips, they are the closest I have ever found to restaurant style and they are on the cheaper side! Thanks for sharing Wendy, I will be on the hunt for these beans now!!!

  • awe you two are awesome thanks for sharing a cooking video, that crockpot scared me too lol and Kelly is right your hair looks gorgeous Daniel lol

  • Is there any other beans you can use. We don’t have them bean mix in London. Did you cook the sausage before you put it in the slow cooker

  • Art………Med……don’t matter. It would be nice if that loan was forgiven after a time. Just saying. Not a fan of kidney beans, I always thought they were tough, even so, this would work with any beans. This is a good technique for easy cooking, I use it a lot. Off subject…your a very pretty girl. Just saying:)

  • Wendy, try adding tomatoes for lutein which’s good for your eyes. Cooked tomatoes are full of lutein. Also, have you thought of switching to brown rice with the husk. Another added nutrient to your vegan meal.

  • Thank 4use the crock pot cuz I was thinking to make redbean chill let cook all nite long on low hey miss flower I just love when I smell my food cooking all nite long on low that gos all thou the house an u can smell it out side ��������have u try make �� lemon chicken or buffalo wing thank 4use crock pot love Shelia����������������������������������

  • coconut soup base, interesting…btw pro tip: you don’t have to soak dry beans overnight if you’re using the slow cooker. i never do and my beans are always soft and tender.

  • I just want you to know, I’ve been making this recipe since the day you first posted it and I am obsessed. I have even got my mother into using it. Thanks Stacey!

  • Hey Stacy question for you did you get rid of your microwave on purpose? I’m assuming you don’t have one because it’s not healthy! Thank you so much

  • Thank you for this easy recipe. I’m behind reading youtube but think this would be a good staple while we are not supposed to go to the market!

  • Usually when I try a red beans and rice recipe without meat I feel like it is missing something…these are delicious though!! I didn’t have the soup base so I used a can of full fat coconut milk. I think the fat makes such a difference when you are used to the richness of a pork/sausage bean recipe. (Coconut fat is arguably a much healthier choice) I also skipped the liquid smoke since I didn’t have that and used chipotle peppers in adobo instead of the roasted bell peppers…just using what was in the pantry. So. Much. Flavor. Will definitely be making this again.

  • This is so good I love my slow cooker… I have 1/2 a family that loves beans and 1/2 that doesn’t… But I will be making these recipes for sure! TFS

  • Delicious recipe. I had a hard time finding the coconut soup base. I had to order it. In the meantime, I just used unsweetened organic coconut milk and it was delicious! Can’t wait for more recipes!

  • Cooking class? Thanks I need this �� I always wanted to learn and you make it seem so easy so I think I’ll have no problem to try haha

  • I have enjoyed watching these videos.i have made these beans a few times. I had no luck finding coconut soup base in my area and had to use coconut milk. It does work beautifully! The roasted red bell peppers were a bit too expensive and since you have said in your Buddah Bowl video that it is important to make food with flavors that make the palate happy, I decided to go with peppers in Adobo sauce. Delicious! I also put Adobo seasoning in this recipe. It added so much flavor!

  • Love this, so inspiring.Thanks for such helpful content.My sons and myself are vegetarian as well.Much love and have a great weekend.��������

  • Red kidney beans produce a toxin if they arent boiled for at least ten minutes. Girl, you are playing with fire be careful. Look it up if you dont believe me.

  • I love these cooking videos!!!! Making me think of my childhood at my Grandma and Pawpaw’s and the good soul food we had! I can’t wait for next month so I can make a pot of these beans! Thank you so much!

  • Where is the Food Channel? Why don’t they pick this lady out and put her on TV so a larger audience can reach her I think showing people how to eat on a budget and showing people all the vegetarian dishes she may need it it’s necessary wake up or whatever you call yourself over at the Food Channel put on real people that we can relate to saltwood Stacy flower show or you can call it the flower hour

  • That looks so good. I make mine with salsa, mild. Or spicy. I make it once a month. And freeze what I don’t eat. I cook in bulk. I cook for one but I like to have my freezer full. So, I have healthy home made t.v. dinners.

  • Stacey, Thank you for sharing this recipe. I made it yesterday and it is absolutely delicious. I have no idea how coconut base works but it was so great. I sautéed cut up onions and added that. The best red beans that I have ever made. I was afraid that with the adobe that it would be too salty but it was so delicious.

  • That is a amazing recipe! I love the content you put on your channel. You by far are one of my most loved channels and you never disappoint ❣️. Thank you for always sharing such great information and ideas ❤️❤️❤️❤️

  • Does your standing debt ever change? I feel like the intro is exactly the same in each video…do you get royalties for saying the bit about debt and Dave Ramsey?

  • OMG they so sweet and lovely, I will try the recipe but I feel I’m going to be worried all the time and keep watching it, and that take time. Thank you for the easy recipe

  • Yay Stacey!!! I did FPU and paid off 22K in just under 3 years making 21k per year. Found your recipe today, never thought I’d find a Ramsey listener. God bless. Thanks for recipe

  • I’m vegan and I lived in New Orleans. I’m always recreating Creole food for my vegan lifestyle. Try adding liquid smoke I use Wright’s it doesn’t have carmel color and if you mash some of the beans it will make them creamy. Hope you like it! Just found your channel and I’m really enjoying it!

  • I have wondered what refried beans are so I found this very interesting. We are vegetarians but not big bean eaters but I’ll give your recipe a go. I think we would enjoy the beans with cheese in a soft tortilla wrap. Thank you for sharing. xxx

  • random suggestion for filling freezer bags, put the bag in a cup and fold the top edges over the top then fill the bag, I do this so it isn’t so hard to hold onto.

  • I just made these. I didn’t have liquid smoke but I added in sun dried tomatoes. Delicious!!! If anyone else is wondering these cooked up perfectly in the Instant Pot, using the beans/chili setting for 35 minutes and doing the natural release for 25.

  • uuuuh fancy transitions….lol. I like the hard cuts much better, the fancy preset transitions always have a touch of dilettantism that does not go in line with you guys! But i still love all your videos. Big Faaaaan!
     I´d sure love to see more recipe videos. You could also make videos about the food hypes and wether or not its worthwile…like  chia seeds, Coconut oil, green tea, cinnamon tea etc.

  • I’m making these right now, and I’ll be coming back for the red beans and granola. Since you use a lot of bean bases, would you be interested in another recipe? I have one using pintos, navy, or Great Northern beans—you could get tiny amounts of the herbs st Whole Foods for next to nothing. Let me know if you’re interested and I’ll post the ingredients here.

  • So how important is it to soak the beans? I just wash mine then put a bag of beans in the crock pot before I go to sleep. I wake up and they are done. Never had an issue with them.

  • Im new to your videos… They are very entertaining and you have a very natural way of speaking, so easy to listening to your information. Thank you for making your videos. You are amazing! Sorry, i love voices, and not everyone has a great speaking voice… All the best to you.

  • Stacey, you are awesome. I enjoy your videos, and your heartfelt honesty. I’d like to see more food prep ideas, such as this duh simple one. I’m spending a ridiculous amount of money on groceries. I need to stop the bleeding and pay down debt. I’m sure there are many people who would benefit from your ideas on pre cooking and freezing portions and saving. The reason I spend so much is that I’m allergic to GMO foods. Organic food costs double and sometimes triple the norm. Much success.

  • i enjoy a tri tip roast with garlic shoved in it in red wine and water on high for 8 to 12 hours i no it seems a little long but thats how i do this i just watched the video and have beans in my crockpot right now nice video

  • This is a really good recipe to use when SHTF. All you need is a fire source and all your spices in your pantry. Will last for probably 3 days.

  • Canaries are the best. So creamy and filling. I am so glad you picked through your beans and rinsed. I watched someone on a food challenge just dump them in the crockpot and cook not even seasoning them. Then when it came time to eat them complained about the taste and how bored they were of them. Beans are by far one of the most creative foods one can have.

  • Thank you so much for this video! I love your style of cooking and video presentation!! You have a very clean & good-looking countertop, too! I’ll cook my mayocoba beans now.

  • Stacey, I am so pleased and thankful to find your page. You are a true inspiration and motivator for those in the midst of financial improvement. Thank you for sharing ways to decrease grocery spending without sacrificing great flavor. My red beans are almost done cooking and my house smells amazing from them! I cant wait to try them��

  • I feel like I just found the holy grail of all bean recipes. Definitely going to have to give this a try! Thanks for the share Stacey <3

  • I grew up eating red beans and rice since my mom’s from the Baton Rouge area. Her secret to creamy beans is mashing some of the beans (around 1/4 of the batch), it helps them to thicken. I’m now a vegan and had to create a recipe that mimics the flavor without the meat. Sauteing onions and green bell peppers, using lots of garlic and smoked paprika, bay leaves, and using all broth and no water (or water and bullion/better than bullion) are how I get the deep flavor in my beans. I’ve only made them on the stove since going vegan (I don’t have a crock pot, otherwise I’d use that) but you can always saute vegetables then add them to the crockpot. (a little hot sauce 1tbsp per lb. kicks up the spice)

  • Hi there, new here, well kinda…I’ve been following your debt free journey for a while, I watch YT from the TV ��, while “”working”” and can’t comment ��. Anywhoo these look so good…I’ve never tried adding the coconut milk before, think I will give it a go.
    Tfs ��

  • Ohhhh I made this recipe….DELICIOUS!!! It is so perfect! I live alone….and this gives me a one pot meal and versatile ways to eat it.
    I am vegan so this will be in my meal rotations from now on. Thank you for sharing this video ❤
    I always look forward to seeing what you do. Have a great day.

  • Your a Chili’s saver much appreciated look forward to your recipes in a future thank you very much love to cook chili on a regular basis thank you again

  • Guys, with a pressure cooker you just need one hour or a little less to cook the beans. What I Aldo Luke to to is to season it with garlic, like so: once the beans are cooked, smash some garlic, get a. Frying pan put some oil and the garlic before it fries add some beans with its suace, add salt and stir it. Smash The beans to make this sauce thicker. Check The salt. Then add this mixture with The resto that in The big pan and stir it. You van also smash it a little bit to make The sauce thiker and increase The flavour of The sauce. Done!:)

  • None of these idiots tell you how large these slow cookers are, 3, 5, 6? 7? 8.5? How many quarts???????? Why do we have to guess, what a flake.

  • I love making these. I have a big pot of Lima beans and ham cooking in one crockpot and a big pot of pinto beans and ham in another crockpot cooking. I want lots of leftovers to fill my freezer. The only thing I do differently is that I don’t add oil. It doesn’t need any oil. The beans soften on their own.

  • My nanny would always eat pinto beans with mayonnaise and cornbread crumbled up with it. I tried to cook dried beans once and they came out crunchy so I haven’t tried again but I think I’ll have to give it a go since they’re cheaper.

  • hhmmm, my grandmother’s, mom and dad. Never soaked the beans. They just rinse them. Put garlic clove, water and dash of salt. And cook it.

  • You guys are too cute! Love the new recipes, hope they keep coming. I’m Brazilian and this is exactly how I cook my beans soaking them overnight and cooking in a pressure cooker for 18 min. Yum ������

  • i got the crock pot on a 24 hour wall timer, it will turn on automatically at 6am and off at 2pm so hopefully the beans will be cooked ok. 

  • Hi we love those beans too. We pressure can them in quart jars and always have them sitting on our pantry shelf ready to heat and eat. Our grandchildren absolutely love them when we cook a big crock pot of them. We either also cook rice or make a big pan of corn bread, baked in a big cast iron skillet in a very hot oven. We use the left overs for bean burritos. We love hearing our six year old granddaughter singing….
    ” Beans beans the magical fruit the more you eat the more you toot. The more you toot the better you feel so better eat beans at every meal.”
    She’s a GAS!!
    We cook four cups of beans in the big crock pot, putting them on as we’re going to bed and everything is done by lunchtime the next day.

  • pinto beans are o.k. but don’t cook raw red kidney beans in a crock pot. they contain a toxin. boiling the beans destroys the toxin. but crock pots don’t get hot enough. also, avoid red kidney beans for falafel. the frying or baking time isn’t long enough to destroy the toxin.

  • The only thing is if you want to cook the beans less than 8 hours you don’t put them salt at the begging but at the end. The same procedure but you put the salt at the end.

  • Thank you Stacey I came across your video and decided I would try it.. I have it cooking right now in my crockpot and it smells so good! I can’t wait to try them.

  • I really enjoyed this video and I make a lot of beans. Wow…..never thought to puree onions from the stockpot…..what a good tip. thank you.

  • Cooking beans 101: 1) presoak beans to break down chemicals like electrons, and reduce cooking time; 2) do NOT add salt until the last 15 or so minutes, they take longer to cook.

  • It certainly is an economical idea. Liked how your family each added to it.When I was a kid mom made beans and served over a slice of bread��.
    If she had time she’d make corn bread. Taught me to eat the parts you hate first so you could enjoy the rest.

  • Oh I love this and I love that you made these beans so multipurpose! I love beans and I love using my crockpot. Thank you for sharing this!

  • Thank you for sharing…groceries bust my budget every month so finding budget friendly and nutritious meal ideas can be tedious…I’ll try this and your budda bowls…I’ll watch that video now…God Bless and Enjoy!!!

  • Just bought these beans went to wash them and found that quite a few looked like they were trying to sprout are these safe to eat???

  • Thanks for sharing Stacey! You can also save money by freezing in reusable containers and taking q sustainable approach. I love freezing in small jars as well.

  • ….You sort the beans first, most bags of beans have the risk of finding tiny stones and other debris. It doesn’t take long to do…and helps keep you from having a visit to the dentist

  • Love the black beans! And a note, if you cook them in a white crock pot, like my Pioneer Woman one, the crock turns a very pretty purple! Easily remedied with some cleanser, but it sure made me laugh!

  • Love dried beans. I slow cook at least twice a week…pinto, black eyed, baby or large Limas & 15 bean mix. I start in the morning…add garlic & carrots and by the time it’s done in the afternoon…my son is filling up a big bowl. Yum!

  • I ordered these beans on Amazon many months ago after watching this.(expensive) I love these beans. Finally my Walmart carries them but still not frugally priced and only small one pound bags. No other store here in central Illinois Carrie’s them. Blessings and praying you are all well.

  • Red beans and rice…yes plz. I like mine spicy so I go in with crushed pepper and then roll them up in flour tortillas. BTW…you have a wonderful channel and it’s gonna be a blessing to a lot of. people. Not too many people are transparent enough to do what you have done and continue to do. I pray for your success in overcoming your debt.

  • I love beans. These recipes are great. I use a round potato masher I got from the Dollar Tree whenever I mash up potatoes or beans! Their masher is hard plastic and really works well:) That is one item I feel I can’t live without when cooking bc my fork or spoon never gets anything as creamy as that $1 item, and it works quickly as well:) Thanks for sharing!

  • looks yummy and love crockpots. grew up in Appalachia where we called pinto beans “soup beans”. Mashed the beans just a little while they are cooking to create a thicker broth. Yep like you we had corn bread and soup beans once a week or so usually with a green onion out of the garden. Lots of people crumble the cornbread into the beans. I love your toppings and just started using relish myself also now add chow chow a spicy cabbage like relish. always hot sauce and cheddar cheese. A jar of picante sauce added during cooking is great too. Sometimes a chopped carrot added. Some folks add tomato paste/sauce during the cooking process. The great thing about beans are they are so versatile and you can eat them so many ways lots of creativity!! Love the video straight to the point and easy.

  • Thank you so much for videos like these, with so much detail, in which we can also change-up into different meals depending on family members. Watch & learn!!!! Once watching, I went into the kitchen, leaving beans sitting overnight in boiled water to soften up. In the morning, add all my herbs & cook, ready for dinner & several other different meals throughout the week, lol. Keep them coming!!!

  • I just made this last night in my crockpot, for once I followed the recipe to the letter, except I used pintos and purple onions since that’s what I had on hand. So yummy! I think this will replace my usual recipe. Last night I ate a bowl, for lunch today the were refried with cheese and taco sauce. Next: Taco bowl with rice. ��

  • My mom would have us kids clean the beans & put in a bowl with warm water & alittle salt to help with plumping the beans & after we would rinse the beans & it would take off the salt from the Beans & after we would cook them up.

  • I make a similar recipe with black beans but I have never tried it with pinto. Since I had pinto beans I decided to make this (in my instant pot). It was wonderful! I made it into refried beans and my husband couldn’t get enough of it.:) Thank you for this recipe!!

  • Great video Wendy! We love beans but I’ve never made refried beans even though we like to eat them.
    I will have to try it your way!

  • When i make my beans, I mash some of it to make it creamy. If they turned dry, I add a little boiled water. I could eat beans every day of my life. I want to throw a bean recipe we eat here in Chile. Cook a pound of white beans, and put in them about half a buttersquash or pumpkin in big pieces so you can fish them out when cooked. Sautee onions, adding salt, oeoper, cumin, oregano, paprika and add some chopped peppers, and whatever other seasoning you like. When the beans are cooked, mash the buttersquash very well and put it back into the beans, if you like you can add a little heavy cream or half and half, but it is not necessary, the buttersquash will make them creamy. When it is all done, add a can of corn. Yummy, it turns out to be a succulent bean dish. You can eat a soup dish of it, we eat it without rice. The people in the countryside eat it with a piece of a sort of kilbasa sausage, and you like, you can sautee some onions and paprika and add it on top for additional flavour. It is really a very nice and filling dish. Much love to you from Chile.

  • I have watched this video ar least 5 times gonna make these black beams for my daughter (she doesn’t eat meat) so I am going to use Vegetable broth. I am so excited to make them for her. I am gonna make her some buddha bowls w/these. Would love to see other recipes black bean everything else you eat! Thanks for sharing!

  • Great video! I just love how you keep it simple. Your son does a great job with the editing too. I will look for this type of beans next time I shop.

  • YAY! There you are! Been waiting for your next video. This looks easy and so delicious! I am going to look for the spatula at Dollar Tree. TFS �� P.S. Your hair looks beautiful!

  • Watching while hungry = mistake ��. That one camera angle from inside the water!!!!!!!! These beans look delicious. Thanks for sharing how to cook them in the slow cooker.

  • I’ve never soaked them overnight. I leave them on slow right when I wake up and as soon as I get home (6-7 hours later), they’re done. Or if I’m at home, I leave them on high for 45 mins to an hour. And all done; never soaking them overnight.

  • Just ate lunch but now I’m craving red beans and rice. I saw the coconut milk soup base earlier this week and thought about grabbing some but wasn’t sure what to do with it. Now I’m definitely adding it to my shopping list. Those beans look amazing. ��

  • I just made your black beansOMG!!!!!! Delicious ��. Stacey, do you freeze all of the juice with the beans in the bags? Thanks for your amazing videos and recipes. Gonna make the red kitchen sink beans next! Thanks, Patricia

  • Please do more recipe videos! I LOVED this recipe. When I go to the grocery store and walk down the bean aisle, I always want to buy the dry beans because they are so much more affordable. But I never knew how to prepare them, so I ended up just buying the salty canned beans. Now I can buy the dry beans with confidence. I’ll never go back! Thanks!

    P.S. I love your workout videos. You guys are awesome!:)

  • Keeping food in refrigerators and freezers is an old habit here, in Brazil. But we are used to cleaning and separate the good rice beans first.

  • Thank u for your video! I’ve always made my beans on the stove but have been wanting to try the crockpot method. I just saw about 6 different videos and picked yours. Yayyy ����Can’t wait to try this weekend ����

  • How do you store the beans after you put them in the bags? In the fridge or freezer? Also, how long can you store them for? Great video! Thank you for the tips (:

  • I love this Crockpot Pinto Beans recipe! It is my go-to recipe when I am super busy and/or have not been grocery shopping for a while. I always seem to have dried pinto beans the the spices for this recipe on hand. Pinto beans go with in many recipes. Often we put them on rice or potatoes. We also love them in burritos and taco salads. Plus I often get compliments on these beans. It is amazing how great a simple, inexpensive recipe can taste. I hope you like it too!