Crock Pot Pinto Beans
Ingredients
The beans
The sautéed vegetables
-
2
cups
water
-
2
teaspoons
extra-virgin olive oil
-
1
small
yellow onion, chopped
-
1
1
jalapeno, cored and seeded
-
1½
teaspoons
kosher salt, divided
-
3
cloves
garlic, minced
-
2
leaves
bay leaves
The spices and broth
-
1
teaspoon
ground cumin
-
1
teaspoon
dried oregano
-
⅛ to ¼
teaspoon
cayenne pepper (optional)
-
4
cups
low-sodium chicken broth or vegetable broth
For serving (optional)
-
as needed
queso fresco or shredded Monterey jack cheese
-
as needed
diced tomatoes
-
as needed
diced red onion
-
as needed
chopped fresh cilantro
-
as needed
avocado
Instructions
- Rinse the pinto beans in a colander and remove any damaged beans.
- Heat olive oil in a skillet over medium-high heat, then sauté the onion and jalapeno with ½ teaspoon of salt for 2 minutes.
- Add garlic and cook until fragrant, about 30 seconds, then transfer to the slow cooker.
- Add the sautéed vegetables, bay leaves, cumin, oregano, cayenne, and remaining salt to the slow cooker.
- Pour the chicken broth and water over the mixture in the slow cooker.
- Cover and cook on HIGH for 8 to 10 hours until the beans are tender.
- Once cooked, you can serve the beans as is or mash them for refried beans, adjusting seasoning as desired.
Nutrition Facts (estimated)
Servings
6 cups
Calories
131
Total fat
3g
Total carbohydrates
20g
Total protein
9g
Sodium
51mg
Cholesterol
0mg
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