Crock Pot Pinto Beans
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 pound dried pinto beans (that's 2 cups in total)
- 4 cups vegetable stock (or chicken stock or water)
- 1 small yellow onion (diced)
- 4 cloves garlic (minced)
- 1 jalapeΓ±o (sliced or diced)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
Method
- Place the pinto beans in a colander, and rinse them well picking out any damaged beans.
- Place the beans in a slow cooker (6 quart or larger), then add diced onion, garlic, jalapeno, cumin, chili powder, paprika, and salt. Cover with vegetable or chicken stock.
- Cover with the lid, and cook on LOW for 8-9 hours, or on HIGH for 5-6 hours. Have a taste and adjust seasonings to your preference.