Slow Cooker Pinto Beans

Makes 8 servings; 1 cup each serving

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  • 1 pound dry pinto beans
  • 1 onion
  • 1 bell pepper
  • 1 pound smoked turkey sausage
  • 4 cups water
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Wash the beans and soak overnight in cold water. Drain the beans removing any damaged beans and add to a slow cooker. Click on Tips and Videos, How to Cook Dried Beans in a Slow Cooker for more information.
  3. Peel onion and cut into a medium dice.
  4. Rinse and cut bell pepper into a medium dice.
  5. Cut smoked turkey sausage into ½-inch slices and add to slow cooker.
  6. Pour water into slow cooker and stir all ingredients well.
  7. Add chili powder, oregano, salt, pepper, and garlic powder and stir. Cover and cook on high until beans are tender. About 5 to 7 hours.
  8. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.