Get Sauced Mountain Beans: Smoky Slow-Cooker Pinto Beans
When you are ready to have the best pinto beans you have ever had the pleasure of eating, try out this Get Sauced recipe from the Hickory Mountain Kitchen! Pinto beans are a staple of Appalachian cooking, but we’re taking this classic side dish to a whole new level with the deep, wood-fired flavor of our signature sauces.
By slow-cooking dry pinto beans with sweet Vidalia onions, fresh jalapeño, garlic, aromatic spices, and a full 16-ounce bottle of Hickory Mountain Sauce (or Hickory Mountain Hot Sauce for extra kick), every bean becomes melt-in-your-mouth tender and packed with sweet, smoky flavor.
The beauty of this recipe is how hands-off it is. Let your slow cooker do all the heavy lifting while the hickory smoke and warm spices infuse deep into the beans over six hours, creating a rich, savory broth that begs for a slice of warm cornbread.
Why We Love This Recipe
This is the ultimate "set-it-and-forget-it" comfort dish. With just 10 minutes of prep time, you can toss everything into your slow cooker in the morning and come home to a kitchen filled with an incredible smokehouse aroma. It’s perfect for game days, family reunions, tailgates, or a cozy weeknight meal.
Slow-Cooker Hickory Mountain Pinto Beans
Tender pinto beans slow-cooked with jalapeño, aromatic spices, and an entire bottle of Hickory Mountain Sauce.
Ingredients
- 2 cups dry pinto beans (washed and inspected)
- 1 tbsp olive oil
- 1 finely chopped onion (Vidalia onion preferred)
- 1 jalapeño, seeded and chopped (add a second for extra heat!)
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- ¼ tsp ground coriander
- 3 cups vegetable or chicken stock
- 1 bottle (16 oz) Hickory Mountain Sauce (Original or Hot)
- 3 cups water
- Salt and freshly cracked black pepper to taste
Instructions
- Prep the Beans: Sort through dry pinto beans to remove any debris, then thoroughly rinse and drain.
- Combine Ingredients: Add washed pinto beans, olive oil, chopped onion, chopped jalapeño, minced garlic, bay leaves, smoked paprika, cumin, dried oregano, coriander, vegetable (or chicken) stock, water, and the entire bottle of Hickory Mountain Sauce directly into your slow cooker.
- Season: Season with salt and freshly cracked black pepper to taste. Stir well to make sure all spices and sauces are evenly incorporated.
- Slow Cook: Cover with the lid and cook on LOW for 6 hours, stirring occasionally, until the beans are soft and creamy.
- Discard Aromatics: Once cooking is complete, carefully remove and discard the 2 bay leaves.
- Serve: Ladle into bowls and serve hot with your favorite meats and warm cornbread!
💡 Smokehouse Pro-Tip:
Want an extra thick, silky broth? Use the back of a spoon or a potato masher to crush about ½ cup of the beans against the side of the slow cooker during the last 30 minutes of cooking and stir them back in. Crumble warm, buttery iron-skillet cornbread right on top before eating!