Description
Slow cooker pinto beans made without pre‑soaking, seasoned and simmered until tender
Ingredients
- 3 cups dry pinto beans, rinsed and picked through
- 1 tbsp olive oil
- 1 jalapeno, seeded and chopped
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp pepper
- 1 tsp salt
- 1 tsp ground cumin
- 64 oz low sodium chicken broth (or stock)
Instructions
- Heat olive oil in a medium skillet. Add onion and jalapeno and sauté for 3–5 minutes until soft.
- Add garlic to skillet and sauté an additional minute.
- In a large (6‑quart) slow cooker, place the beans, the sautéed onion mixture, salt, pepper, and cumin.
- Pour the chicken broth over the top and stir gently. If the beans are not fully covered, add just enough water to cover them.
- Cook on HIGH for 8 to 9 hours or until the beans are tender.
- Test seasoning and add additional salt if needed before serving.
Notes
- No need to presoak the beans.
- After cooling, beans can be frozen (up to 3 months). Reheat over low heat, adding extra broth or water if needed.
Nutrition
- Calories: 237 kcal
- Sugar: 2 g
- Sodium: 62 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 9 g
- Protein: 16 g
