I have been cooking pinto beans in the crock pot for a couple of years. It is a huge money and time saver for me. I buy a large bag of dry pinto beans at Sam’s Club for cheap, then store them in the kitchen in a plastic tub with a lockable lid. When I need to cook more beans, I pull out the bag and fill up the crock pot. I also freeze the beans that I make in quart sized freezer bags so I can pull them out for a quick meal or to add to whatever dish I am making.
To cook the beans:
Fill your crock pot about 1/3 of the way full with dry beans. Then add water to the top. Put the lid on and let the beans soak overnight.
In the morning, dump the dirty water out of the crock pot and refill with clean water. Put the lid on and turn the crock pot on. You can cook the beans on high for 6 hours or low for 8-10 hours. When the beans are done, let them cool, then scoop desired amount into freezer bags. I like to let mine cool on the counter for a bit, then close them up and put them in the freezer.
I usually put about 3 cups of beans into each bag. it is the perfect amount for making beans and rice for my family of 8.