Crock Pot Pinto Beans
This easy Pinto Beans recipe yields the most delicious, amazing pinto beans you've ever had - without having to soak your beans! A simple blend of ingredients and spices turns that bag of dried beans into your new favorite side dish. Bonus: Makes amazing refried beans too!
Servings 10
Calories 237kcal
Ingredients
- 3 cups dry pinto beans rinsed and picked through
- 1 tbsp olive oil
- 1 jalapeno seeded and chopped
- 1 yellow onion dice
- 3 cloves garlic minced
- 1 tsp pepper
- 1 tsp salt
- 1 tsp ground cumin
- 64 oz low sodium chicken broth may use stock
Instructions
- Heat olive oil in a medium skillet. Add onion and jalapeno saute for 3 to 5 minutes until soft. Add garlic and saute for an additional minute.
- In a large, 6 quart slow cooker, place beans, onion mixture, salt, pepper, and cumin.
- Pour broth over the top and stir gently. If beans are not covered, add just enough water to cover the beans.
- Cook beans on high for 8 to 9 hours or until tender. Test seasoning and add salt if needed.
- Serve immediately.
Nutrition
Calories: 237kcal | Carbohydrates: 40g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Sodium: 62mg | Potassium: 986mg | Fiber: 9g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 3mg