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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