When it comes to comfort food, slow cooker pinto beans will become a staple in your kitchen. The convenience of using the slow cooker is that you can infuse the flavors over time with minimal effort. These pinto beans can be enjoyed on their own or used as a side dish.
Slow Cooker Pinto Beans
Servings: 6 Servings
Ingredients
- 1 pound pinto beans dry
- 1 Tbs vegetable oil
- 1 large onion chopped
- 1 Tbs (heaping) diced jalapeño peppers include the juice (jar)
- 1 1/2 tsp kosher salt
- 3 cloves garlic minced
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper
- 7 cups water
- 7 tsp chicken bouillon
Instructions
- In a large colander, rinse the pinto beans. Discard any damaged or misshapen beans. Transfer the beans to a slow cooker that’s 6-quarts or larger.
- In a microwave safe bowl, add the vegetable oil, onion, jalapeño, cumin, oregano, cayenne pepper, and 1/2 tsp salt. Cook until onions are translucent about 8 minutes. Stirring occasionally about every 1-2 minutes of cook time.
- Stir the onions into the slow cooker. Add the bay leaves and remaining tsp of salt.
- Pour in the water and stir in the chicken bouillon.
- Cover and cook on high for 8-10 hours, until the beans are tender.
- Remove the bay leaves.
- Taste the beans and adjust the seasoning as necessary.
- Serve.
Notes
Be sure to read the labels for gluten-free.
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Slow Cooker Pinto Beans are both hearty and delicious. They make a perfect weeknight meal. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for a delicious appetizer to pair with this meal, check out my Fresh Salsa Recipe here.
