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.
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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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