Slow Cooker Pinto Beans
Ingredients
The beans
-
1
lb
dry pinto beans
-
1
by 2 inch
piece of kombu
The seasonings
-
1
tsp
onion powder
-
¾
tsp
cumin
-
¾
tsp
chili powder
-
½
tsp
smoked paprika
-
1½
tsp
salt
Instructions
- Soak the beans in 8 cups of water with the kombu overnight.
- In the morning, remove the kombu, drain, and rinse the beans.
- Return the beans to the pot and add the kombu back.
- Cover the beans with water or broth, ensuring it's an inch above the beans.
- Add the seasonings and stir.
- Cook on low for 6 hours, checking periodically for tenderness.
- After 6 hours, increase the temperature to high for 30 minutes.
- Once softened, drain most of the water and adjust seasoning if necessary.
Nutrition Facts (estimated)
Servings
16
Calories
108
Total fat
1g
Total carbohydrates
20g
Total protein
7g
Sodium
222mg
Cholesterol
0mg
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