PINTO BEAN SLOW COOKER RECIPE RECIPES

Name: Slow-Cooker Pinto Beans
Cook time: 10 min
Total time: 8 h 10 min
Yield: 6 servings
Ingredients: 1 pound dried pinto beans, rinsed and picked over (see Cook’s Note); 48 ounces low-sodium chicken broth (or one 32-ounce carton plus 2 cups water)u00A0; One 8-ounce jar mild or hot diced pickled jalapeñosu00A0u00A0; 2 tablespoons dried oreganou00A0; 1 tablespoon ground cuminu00A0u00A0; 3 cloves garlicu00A0; 2 dried bay leavesu00A0; 1/4 cup cilantro leaves plus 1/4 cup chopped cilantro stems, optionalu00A0; Kosher saltu00A0u00A0; 3/4 cup shredded sharp Cheddar or crumbled Cotija or queso frescou00A0u00A0; 1 lime, cut into wedges

SLOW-COOKER PINTO BEANS RECIPE | FOOD NETWORK KITCHE…

Slow-Cooker Pinto Beans Recipe | Food Network Kitche… image

If you have yet to cook beans from scratch and own a slow cooker, this is the recipe for you! It comes together with pantry ingredients, requires minimal prep and thanks to the slow cooker, you’ll be rewarded with plump, perfectly tender beans with almost zero hands-on time. (Navy beans would also work well here.) Seasoned with warm spices and pickled jalapenos, they are a great side dish. Or serve them over rice or with warm tortillas as a meal.

Provided by Food Network Kitchen

Categories side-dish

Total Time 8 hours 10 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 pound dried pinto beans, rinsed and picked over (see Cook’s Note)
48 ounces low-sodium chicken broth (or one 32-ounce carton plus 2 cups water)
One 8-ounce jar mild or hot diced pickled jalapeños
2 tablespoons dried oregano
1 tablespoon ground cumin
3 cloves garlic
2 dried bay leaves
1/4 cup cilantro leaves plus 1/4 cup chopped cilantro stems, optional
Kosher salt
3/4 cup shredded sharp Cheddar or crumbled Cotija or queso fresco
1 lime, cut into wedges

Steps:

Put the beans, chicken broth, pickled jalapeños and brine from the jar in a 4-to-7-quart slow cooker. Stir in the oregano, cumin, garlic, bay leaves, cilantro stems if using and 1 teaspoon salt. Cover and cook on high until the beans are tender but still hold their shape, 8 to 10 hours.
Remove and discard the bay leaves. Use the back of a spoon to smash the garlic cloves, then stir them into the beans. Serve topped with the cheese, cilantro leaves and lime wedges.

HOW TO MAKE PINTO BEANS IN THE SLOW COOKER – CHEAP RECI…

How To Make Pinto Beans In The Slow Cooker – Cheap Reci… image

Cooking the beans with spices is optional. I like the subtle flavor it adds, but you can certainly omit the salt, spices, onion, and garlic.

Provided by Cheap Recipe Blog

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours

Number Of Ingredients 6

Ingredients

1 pound dried pinto beans
1 teaspoon salt
1 bay leaf
2 teaspoons garlic powder
One onion, skin removed, and cut in half
3 cloves of garlic, peeled and cut in half

Steps:

Rinse and sort beans. Remove any beans that are rotten or discolored.
Place beans in a large bowl, cover with water, and soak for several hours or overnight.
Drain and rinse with water.
Place beans in a 3.5 quart slow cooker. Add enough water to cover beans by 2 inches. Add salt, spices, garlic, and onion.
Cook on low for 6 to 7 hours, or high for 3.5 to 4 hours.
Turn off heat, remove ceramic insert, and allow to cool to room temperature.
Use or store beans: The beans are ready to eat. You can store beans for up to a week in the fridge. To freeze, remove as much moisture as possible. Place cooled beans into individual plastic freezer bags or a freezer-safe container. Frozen beans are good for up to 3 months.

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