Slow Cooker Pinto Beans
Slow cooker pinto beans are a simple, flavorful staple that cooks to perfection with minimal effort. Just set them in the morning for a hearty, comforting dish ready by dinner time.
Servings: 8 Servings
Calories: 211kcal
Equipment
- Slow Cooker
Ingredients
- 1 pound pinto beans washed and picked over
- 1/2 TBSP light olive oil
- 1/2 cup chopped onion
- 1 garlic clove minced
- 6 cups water divided
- 1 tsp cumin more to taste as the beans cook
- 1 bay leaf
- 1 tsp Mexican oregano more to taste
- 2 tsp chicken broth paste such as Better Than Bouillon, or just use bouillon cubes
- 1 tsp salt add more to taste as needed
Instructions
- add clean beans to the crock of your slow cooker, set on high
- add 5 cups of hot water tap water, cover
- preheat the oil in a frying pan over medium heat
- when hot quickly sauté the onion for 3-5 minutes
- then add the garlic and cook 30 more seconds or so, don't scorch the garlic
- add the final cup of water to the pan and cook and stir to get up all the onion-y goodness
- when it comes to a boil carefully pour into the crock, scraping any browned bits into the crock
- add the bay leave, cumin, oregano, chicken broth paste, and salt to the pot, stir to combine
- cover and cook on high for 6 hours
- taste the beans, add more salt, cumin, or oregano as needed, cook longer if your slow cooker hasn't finished cooking them, if you're beans have gotten dry add a little more water to the pan
- Once cooked to your liking serve or reduce the heat to keep warm and serve within 1-2 hours
Notes
If you like soupy beans add more water, we like them this way, they are similar to canned and cooked pinto beans, but you may like them juicier
Nutrition
Serving: 1 Serving | Calories: 211kcal | Carbohydrates: 37g | Protein: 12g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 427mg | Potassium: 812mg | Fiber: 9g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 3mg