Crockpot Pinto Beans
Crockpot pinto beans are the perfect side dish or topper for many latin cuisine dishes. These pinto beans are slow cooked to perfection with little effort.
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Servings: 8 serving
Ingredients
- 1 pound pinto beans, dry
- 1 medium jalapeno, minced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
Seasoning
- 1 chicken bouillon cube
- 1 teaspoon cumin
- 1 teaspoon dried oregano
Instructions
- First, this recipe will start the night before. Right before bed, place the beans in water, about 6 cups. While sleeping they'll soak in the refrigerator until the next morning.
- The next day drain and rinse the beans then place them in the crockpot.
- Now, mince garlic and a jalapeño then dice an onion. In a frying pan sauté these ingredients until everything is soft and fragrant.
- Add the cooked ingredients in with the soaked beans.
- Now, add in the seasonings and crumble a bouillon cube into the beans. Then, pour the chicken broth into the crockpot.
- Cook the beans on high for 8-10 hours. There is no need to choose low because they will slow cook all day on high, I couldn't imagine how long low would take.
- Lastly, once the beans are tender taste for salt before serving.
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