Description
Tender and creamy pinto beans cooked slowly in a crock pot, perfect for various meals.
Ingredients
Scale
- 2 cups dried pinto beans
- 4 cups vegetable broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: cilantro, cheese, diced tomatoes
Instructions
- Rinse and soak the pinto beans overnight if desired, or rinse dry beans and remove any stones.
- In a crock pot, combine beans, vegetable broth, onion, garlic, cumin, chili powder, salt, and pepper; stir to distribute seasonings.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until beans are tender and creamy.
- Taste and adjust seasonings, mash a few beans for creaminess or add more broth if desired.
- Serve warm as a side or with toppings of choice.
Notes
Use low-sodium broth for better control over saltiness. Add an acid like lime juice before serving for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg