Pinto Bean Crock Pot
Dried pinto beans simmer slowly with chicken broth, onions, garlic, and jalapenos for a hearty side dish.
Ingredients
- 1 pound dried pinto beans 450 g
- 4 cups chicken broth 946 ml
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 3 jalapeno peppers seeded and finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground cumin
- Water as needed
Instructions
- Rinse the dried pinto beans under cold water and remove any debris.
- Place the beans in a large bowl and cover them with hot water by at least 3 inches. Let them soak at room temperature for 8 hours or overnight.
- Drain the soaked beans and rinse them well with cold water.
- Transfer the beans to a 6-quart slow cooker.
- Add the chicken broth, chopped onion, minced garlic, jalapenos, salt, black pepper, and ground cumin.
- Pour in enough water so the liquid sits 1 to 2 inches above the beans.
- Cover and cook on low for 8 to 9 hours until the beans are tender.
- Taste the broth and add more salt or pepper if needed before serving.
Notes
Soaking the beans overnight reduces the cooking time and helps them cook evenly.
If you prefer a milder flavor, omit the jalapenos or use just one pepper with the seeds removed.
Older dried beans take longer to soften. If your beans are still firm after 9 hours, continue cooking and check them every 30 minutes.