Ingredients
Scale
- 1 pound dried pinto beans
- 6 cups water
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1½ teaspoons salt (add at the end)
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 1 bay leaf
- ½ teaspoon chili powder or smoked paprika (optional)
- Optional toppings: chopped cilantro, green onions, lime wedges
Instructions
- Rinse and sort the beans, removing any debris or broken beans.
- Add beans, water, onion, garlic, cumin, black pepper, bay leaf, and optional chili powder to the slow cooker.
- Cover and cook on HIGH for 7–8 hours or LOW for 10–12 hours, until beans are tender.
- Stir in salt at the end of cooking to keep beans creamy and tender.
- Remove bay leaf, garnish with cilantro, green onions, or lime juice, and serve hot.
Notes
For extra flavor, customize with diced tomatoes, bell peppers, or different spices. Leftover beans can be used in salads, soups, or dips.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg