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Bowl of beans topped with cheese and jalapeño peppers.

Slow Cooker Pinto Beans with Beef and Bacon

Let the slow cooker cook up a big batch of these beans! Top with your favorite topping for a bowl of comfort! Perfect for game day!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 9 hours
Soaking Time 12 hours
Total Time 21 hours 20 minutes
Servings 8
Calories 449kcal


  • Slow Cooker


  • 1 lb dried pinto beans soaked overnight in 6 cups water
  • ½ lb bacon chopped
  • 1 lb boneless chuck roast cut into 1 inch cubes
  • 1 red chili pepper sliced, or ½ teaspoon crushed red pepper flakes
  • 1 onion chopped
  • 2 cloves garlic minced
  • 6 oz tomato paste
  • 1 ½ tablespoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon marjoram optional


  • Drain beans and add them to the slow cooker.
  • Brown the bacon until crispy and then use a slotted spoon to add it to the beans in the slow cooker.
  • Brown the beef until well browned, about 4-5 minutes. Add the onions, garlic and chili pepper and cook until softened, about 2-3 minutes.
  • Pour the beef mixture into the slow cooker. Pour about a cup of water into the skillet over medium high heat and scrape up any browned bits and add all of that to the slow cooker.
  • Add the spices and the tomato paste and 5 more cups of water. Stir to combine and cook on low for 9-10 hours or high for 4-5 hours.
  • Serve with your favorite toppings if desired.



I like to serve mine with shredded cheese and jalapeño peppers, use your favorite toppings. 
Delicious with cornbread! 
Use more water if you want it a bit more soupy.


Calories: 449kcal | Carbohydrates: 43g | Protein: 28g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 435mg | Potassium: 1325mg | Fiber: 11g | Sugar: 5g | Vitamin A: 844IU | Vitamin C: 18mg | Calcium: 95mg | Iron: 5mg