Slow Cooker Pinto Beans

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Delicious! They were done in 5 hours though on low in my crockpot. If I had cooked them longer they would have been overdone. I added a tomato which was slightly past it's prime. Boiled it til it was soft, then seeded and coarsely chopped it. I used Mexican oregano instead of Italian. Next time, I'm going to add a tad bit of jalapeno pepper I think. I made some cornbread to go with it. Big hit with the men in my house!

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Paula has yet to steer me wrong. I made 1 1/2 batches for a potluck, and the people literally would not stop raving about the beans! I didn't have time to do the overnight soak, so I did the quick soak by bringing the beans to a boil, letting them sit for an hour, draining, and then proceeding with the 5 hours of cooking. Obviously worked fine!

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sense the first time l saw Paula make these beans l have them made & in my freezer at all times l love them , l share with famile & friends they love them as well

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This was a great recipe. I was looking for a new way to cook beans since I am not a huge bean lover, but my family loves them. The chili powder and oregano gave it a slight chili-taste. I did have to cook them for about 8 hours. I mashed a few on the side of the pot to make a thicker gravy.

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This recipe was simple and delicious. I added garlic gloves to the recipe which added to the flavor. I put the beans in my slow cooker and let them cook overnight about 9 hours. When I woke up in the morning my whole entire house smelled yummy!! This is a perfect dish for the cold winter weather :

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I thought the recipe was excellent, I added a few cloves of garlic and a bay leaf. My boys loved them!

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I made this last night and cooked the beans in a slow cooker. The recipe called for cooking the beans in a slow cooker for 5 hours. After 5 hours the beans were still hard. So I checked them every hour up to 8 and they were still hard. After that I fell asleep and the beans burned after all the water evaporated. It was awful. Also I made the mistake of not reading the recipe carefully. Don't add the House seasoning mixture. You're only suppose to add in what you want per taste.

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Just the best Pinto Beans...EVER! Growing up in North Carolina, I know a little something about Southern Cooking and tasting the rest from 'round the world... we got the best. I used about 1/2 pound of bacon and let them cook on low for 12+ hours... They were like heaven when tasted

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This was easy, easy, easy. I woke up with my boyfriend to make his lunch at 4am and decided I wanted chili beans thought to look online and to my surprise I had all the ingredients in my kitchen. Well except the Hamhock but I did have a package of bacon which worked wonderfully. I threw everything to soak and started my crockpot at 1 o'clock and dinner was served at 6:30. I even went to my local restaurant (Marie Calendar's and bought some cornbread (its too darn hot in California to turn on an oven. So good I'm definately making them again only now doubling the batch we had four adults and it we could have eaten a bit more. Makes great leftovers.

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OMG! Tasty wasn't the word for it. Scrumptious is more like it. My son is a meat freak and I wanted to go meatless just one day out of the week. I came across this recipe and used the ham hocks with the beans, doing exactly what Ms. Dean said in her instructions.

Here in Kentucky, they don't soak overnight. They don't add spices like the "House Spice" or Chili Powder. They don't add a chopped onion. They just cook the pinto beans until they're almost tender, then put a ladle of lard in it and cook it down until it's thick. That's soup beans here. I would much rather have Paula Dean's pinto beans. People have to try this recipe if only once. They'll want to save the recipe for future dinners.