Description
Tender pinto beans cooked in a slow cooker with simple seasoning, resulting in creamy beans perfect for various meals.
Ingredients
Scale
- 1 pound dried pinto beans
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 medium yellow onion, coarsely chopped
- 2 cloves garlic, smashed or finely chopped
- 1 bay leaf
- 1 tablespoon olive oil
- 6 cups water or low-sodium chicken or vegetable broth
- Freshly ground black pepper, to taste
- Optional: 1/2 teaspoon smoked paprika
- Optional: 1 jalapeno, seeded and chopped
Instructions
- Sort and rinse the beans, removing any stones, and place them in the slow cooker. Pour enough water to cover them by about an inch. Cover the cooker and let soak for 8 to 12 hours.
- Drain the soaking water and rinse the beans. Return them to the slow cooker and add 6 cups fresh water or broth, onion, garlic, bay leaf, olive oil, cumin, garlic powder, onion powder, and optional smoked paprika or jalapeno.
- Cover and cook on low for 8 to 10 hours, checking at the 7-hour mark. Beans should be tender but not falling apart.
- Remove the bay leaf, then season with 1 teaspoon salt and freshly ground pepper. Simmer on low with the lid off for 20 to 30 minutes for a thicker cooking liquid.
- Taste and adjust seasoning, adding a splash of vinegar or lime juice if needed, then allow the beans to cool before storing.
- Drain excess liquid if you need firmer beans for salads or burritos, or reserve some cooking liquid to loosen them when reheating.
Notes
For deeper flavor, use low-sodium broth instead of water and add salt to taste at the end of cooking. Resist overcooking and check beans at the lower end of the time range.
- Prep Time: 480 minutes
- Cook Time: 600 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 0g
- Sodium: 180mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg