Description
A hearty and flavorful slow cooker recipe for pinto beans that is perfect for any meal!
Ingredients
Scale
- 1 pound dried pinto beans
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 jalapeno, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne powder
- 2 bay leaves
- 4 cups chicken broth
- 1 cup shredded cheese (optional)
Instructions
- Add the dried beans to the slow cooker and cover the beans with 2-3 inches of water. Let soak overnight, drain and rinse the beans and place them back into the slow cooker.
- Heat a large skillet on medium heat and add the olive oil, add in the onions, jalapenos and cook 1-2 minutes then add in the minced garlic and cook just until fragrant. Add the onion mixture to the slow cooker.
- Add in the chili powder, cumin, oregano, salt, cayenne pepper, and bay leaves to the beans.
- Pour in the chicken broth and stir everything.
- Cook on high for 5-6 hours or low 8-10 hours or until beans are tender.
- Remove the bay leaves, and smash some of the beans with a potato masher if you want the beans to be thicker, but totally optional.
- Garnish with shredded cheese or cilantro, and serve!
Notes
- This recipe can be adjusted and customized with different spices and toppings according to your taste.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg