Slow Cooker Pinto Beans
Delicious and versatile slow-cooked pinto beans, perfect as a main dish, side, or filling for tacos and burritos.
Ingredients
Beans and Seasoning
- 1 pound dried pinto beans Make sure to check for freshness.
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt Adjust to taste if needed.
- enough water Water (enough to soak the beans and cover them) Use fresh water for cooking.
Instructions
Preparation
- Soak the Beans: Place the dried pinto beans into a large bowl. Cover with water, ensuring the water level is at least an inch above the beans. Let soak for 8 to 12 hours.
- Drain the Beans: After soaking, drain and rinse the beans under cool water.
- Prep the Slow Cooker: Transfer the drained beans to the slow cooker. Add fresh water until it covers the beans by a few inches.
- Add the Spices: Sprinkle in cumin, garlic powder, onion powder, and salt. Stir to combine.
Cooking
- Cover the slow cooker with its lid. Set it to cook on low for 8 to 10 hours until beans are fork-tender.
- Taste and adjust seasonings as needed before serving.
Storage
- Cool completely and store leftovers in airtight containers in the refrigerator for up to 5 days or freeze in portions for 3 to 6 months.
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Notes
For additional flavor, consider adding vegetable or bone broth instead of some of the water. Customize spices as desired.