Crock Pot Pinto Beans
A simple yet delightful dish of pinto beans cooked in a slow cooker, packed with flavor and nutritious options to suit various meals.
Ingredients
Main Ingredients
- 2 cups pinto beans Rinsed and optionally soaked
- 4 cups chicken broth Or vegetable broth for a vegetarian option
- 1 onion, chopped For flavor
- 2 cloves garlic, minced For flavor
Spices
- 1 tsp cumin
- 1 tsp chili powder
- to taste Salt and pepper Adjust according to preference
Toppings
- to taste Cheese, cilantro, or sour cream Optional toppings for serving
Instructions
Preparation
- Rinse the pinto beans under cold water to remove impurities.
- Soak the beans for a few hours or overnight if you have extra time.
- Drain the soaked beans.
- Transfer the drained beans to the crock pot.
- Pour the chicken broth over the beans.
- Add chopped onion and minced garlic to the pot.
- Sprinkle in the cumin and chili powder, followed by salt and pepper.
- Stir all ingredients together until well combined.
Cooking
- Cover the crock pot and set it to cook on low for 6-8 hours.
- Check for tenderness of the beans after cooking.
Serving
- Serve warm with your favorite toppings such as shredded cheese, fresh cilantro, or sour cream.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4-5 days, or freeze for up to three months. For a thicker consistency, mash some cooked beans against the side of the crock pot.