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    You are in: Home / Low-cholesterol / Pinto Beans and Rice in a Crock Pot (Or on Stove Top) Recipe
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    Pinto Beans and Rice in a Crock Pot (Or on Stove Top)

    1/5 Photos of Pinto Beans and Rice in a Crock Pot (Or on Stove Top)

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 5 mins

    5 mins

    3 hrs

    Junebug's Note:

    This is one of those good ol' down home meals. Add a pan of cornbread and you've got it made! You can obviously make this spicier by adding more chili powder, cayenne, jalapenos or just pass the Tabasco. Please note that the time shown is an estimate only as there will be a variance of heat from one crockpot to the next.

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    Ingredients:

    Yield:

    crock pot

    Units: US | Metric

    Directions:

    1. 1
      Rinse beans in colander.
    2. 2
      Put in a crock pot (or large pot).
    3. 3
      Cover with water, plus about 2 inches over top of beans.
    4. 4
      Add all ingredients, except rice.
    5. 5
      Cook on high in crock pot about 3 hours til tender. (Crockpots vary greatly on cooking times. It could take much longer in yours, so the first time allow longer to cook and then you will know how long cooking time will be in the future.).
    6. 6
      (Add water if necessary) May also cook on low overnight.
    7. 7
      Add rice and cook until rice is warm.
    8. 8
      Serve with cornbread.

    Browse Our Top White Rice Recipes

    Ratings & Reviews:

    • on October 08, 2002

      55

      This is an awesome bean recipe. You just throw them in a crockpot and forget them. They smell wonderful cooking and taste even better. I did add a little cornstarch and water to thicken (just personal preference). My husband took one bite and said I should make them when his mother comes to visit. High praise indeed! I will definitely make these over and over again. Thank you for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 27, 2010

      45

      Note that dried beans cooked with tomatoes from the beginning will be tough - calcium or acid of any kind causes the outside of the bean to stay tough. The way to get around this is to do as some commenters have mentioned - precook the beans by themselves (overnight), then add the other recipe ingredients and cook for the duration mentioned in the recipe. Crockpots don't come to the same high heat as the stovetop. Unsoaked beans cooked only on low may never get tender.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 19, 2003

      55

      I was thrilled to find this recipe just after I received a new crockpot for Christmas! This tasted wonderful even after I overcooked it a tad (no need to thicken anything!) Absolutely delicious!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (72)

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    Nutritional Facts for Pinto Beans and Rice in a Crock Pot (Or on Stove Top)

    Serving Size: 1 (763 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1898.7
     
    Calories from Fat 68
    61%
    Total Fat 7.6 g
    11%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 6522.4 mg
    271%
    Total Carbohydrate 353.9 g
    117%
    Dietary Fiber 76.3 g
    305%
    Sugars 13.0 g
    52%
    Protein 105.7 g
    211%

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