Slow Cooker Barbecued Pinto

Slow Cooker Barbecued Pinto Beans: A Delicious and Easy Side Dish


If you’re looking for a mouthwatering side dish that’s both satisfying and easy to make, then Slow Cooker Barbecued Pinto Beans are the answer. These hearty beans are cooked low and slow in a savory barbecue sauce, resulting in a dish that’s bursting with flavor and perfect for any occasion. Whether you’re hosting a backyard barbecue or simply craving some comfort food, these Slow Cooker Barbecued Pinto Beans are sure to be a hit. Join us as we dive into the world of slow cooking and discover how to make this delicious dish right in your own kitchen.



  • 1 pound dried pinto beans, sorted and rinsed
  • 6 cups water
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup barbecue sauce
  • 1/3 cup brown sugar
  • 1/4 cup molasses
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 2 teaspoons mustard powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional but recommended for that smoky flavor)
  • 4 strips of bacon (optional), cooked and crumbled or 1/2 cup of chopped smoked ham (optional)


  1. Prepare the Beans: Place the dried pinto beans in a large bowl and cover them with water. Allow the beans to soak overnight or for at least 8 hours. Drain and rinse the beans before using.
  2. Combine Ingredients: In the slow cooker, combine the soaked pinto beans, water, chopped onion, minced garlic, barbecue sauce, brown sugar, molasses, Worcestershire sauce, chili powder, mustard powder, salt, black pepper, and smoked paprika (if using). Stir well to combine.
  3. Cook Low and Slow: Cover the slow cooker and cook the beans on low heat for 8-10 hours, or until the beans are tender and cooked through. If using, stir in the cooked and crumbled bacon or chopped smoked ham during the last hour of cooking.
  4. Serve: Once the beans are cooked to perfection, taste and adjust the seasoning if necessary. Serve the Slow Cooker Barbecued Pinto Beans hot, garnished with additional chopped onions or parsley if desired.

Cook Notes:

  • Soaking the Beans: While soaking the beans overnight is recommended for optimal texture and flavor, you can also use the quick soak method. Simply place the dried beans in a large pot, cover with water, and bring to a boil. Boil for 2 minutes, then remove from heat and let sit, covered, for 1 hour before draining and rinsing.
  • Customize the Flavors: Feel free to adjust the seasonings and ingredients to suit your taste preferences. You can add extra barbecue sauce for a sweeter flavor, or increase the chili powder for some extra heat. Get creative and make it your own!
  • Adding Meat: While bacon or smoked ham adds a delicious smoky flavor to the beans, you can omit them for a vegetarian version. Alternatively, you can add cooked ground beef or sausage for a heartier dish.


  • Vegetarian Version: To make this recipe vegetarian-friendly, simply omit the bacon or smoked ham. You can add extra vegetables such as bell peppers, corn, or diced tomatoes for added flavor and texture.
  • Gluten-Free Option: Ensure that all ingredients, including the barbecue sauce and Worcestershire sauce, are gluten-free to accommodate those with dietary restrictions.

Keto Version:

For a keto-friendly version of Slow Cooker Barbecued Pinto Beans, substitute the brown sugar and molasses with a low-carb sweetener such as erythritol or stevia. Use sugar-free barbecue sauce and Worcestershire sauce to further reduce the carb content. Serve the beans alongside grilled meat or keto-friendly sides for a delicious low-carb meal.

Frequently Asked Questions (FAQs):

Q: Can I use canned beans instead of dried beans? A: Yes, you can use canned pinto beans if you’re short on time. Simply drain and rinse the canned beans before adding them to the slow cooker. Reduce the cooking time to 4-6 hours on low heat, as the canned beans are already cooked.

Q: Can I freeze leftovers of Slow Cooker Barbecued Pinto Beans? A: Absolutely! Allow the leftover beans to cool completely before transferring them to airtight containers or freezer bags. They can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the microwave or on the stovetop until heated through.

Q: Can I make this recipe in advance? A: Yes, you can prepare the ingredients and assemble the dish in the slow cooker insert ahead of time. Store the assembled slow cooker insert in the refrigerator overnight, then simply place it in the slow cooker and cook as directed when ready to enjoy.

Slow Cooker Barbecued Pinto Beans are a delicious and satisfying side dish that’s perfect for any occasion. With their rich and flavorful sauce, tender beans, and optional smoky bacon or ham, these beans are sure to please even the pickiest of eaters. Whether you’re serving them at a backyard barbecue, potluck dinner, or weeknight meal, these Slow Cooker Barbecued Pinto Beans are guaranteed to be a hit. So fire up your slow cooker and give this recipe a try – your taste buds will thank you!


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