Slow Cooker Pinto Beans

Do you like the idea of cooking dried beans from scratch, but don’t think you have time to stir the pots for hours and hours?

I have a great solution for you. Cook your beans in your slowcooker.

Yes, it takes a little planning ahead, but you’ll come home to a nice big pot of cooked beans. I serve this with my favorite cornbread and some chopped onion.

From the “Thrifty Bean Cookbook” (Kindle Cookbook)

Pinto Beans From the Slowcooker
  • 1 lb. dry pinto beans
  • 4 cups water
  • ½ lb. ham hocks
  • ½ tsp. oregano, dried
  • 1 tsp. chili powder
  • 1 large onion, chopped
  • House Seasoning:
  • ¼ cup garlic powder
  • 1 cup salt
  • ¼ cup pepper
  1. Soak the beans in cold water overnight. Drain and dump into a slow cooker. Add the oregano and chili powder and stir to mix.
  2. In a separate pot, soak the ham hock for 2 hours. (You can also soak, refrigerated, overnight if you wish). Add to the slow cooker and add the liquid from soaking the ham. If the ham hock is not fully covered, add more water. Now add the onion and stir well.
  3. Now make the house dressing by mixing together the garlic powder, salt and pepper. Use this seasoning to season the beans.
  4. Cover the slow cooker and cook on high for about 5 hours or until beans are very tender.


Pinto Beans cooked in a slowcooker and served with a side of cornbread.

How To Freeze Eggs – Frugal Tip

We go through a lot of eggs around here. They are cheap, full of protein and you can fix them into all sorts of different dishes for any meal of the day. Every once in a while I find myself with too many eggs in the fridge or I come across a sale that’s too good to pass up. If there are more eggs than I can use up, I freeze them. Here’s how:

Freezing Eggs:

Scramble up your eggs and pour them into ice cube trays. Freeze them until solid, then pop them out of the trays and store them in freezer bags.

The first time you do this, keep track of how many eggs your using and how many ice cube trays you fill up. For me it comes out to about 2 ice cubes per egg. This helps in baking. Just grab two ice cubes, thaw them and then use them to make your cake or cornbread. Of course this isn’t all that important if you use the frozen (and thawed) eggs to make scrambled eggs.

To use the eggs, just thaw them in the fridge and use them in place of fresh eggs. They work well for scrambled eggs, omelets and in breakfast casseroles. You can also use them in baking or any recipe that calls for a scrambled up egg.

This also works out great if you don’t eat a lot of eggs and just  need the occasional egg for making a cake.