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Meaningful Eats

Slow-Cooker Pinto Beans

6 servings
Slow-cooker pinto beans are the stress-free way to prepare a pantry essential. Learn how to soak and cook them from dry for a delicious, nutritious meal!
Course side
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 8 hours
soaking time 8 hours
Total Time 8 hours 5 minutes
Author Erin Collins

Ingredients

  • 1 pound pinto beans rinsed and picked over
  • 1 quart chicken stock
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 onion left whole
  • 1/2 jalapeno left whole
  • 2 cloves garlic minced
  • 1 tablespoon Worcestershire sauce

Instructions

  • The night before, place the pinto beans in a bowl and cover with water. The water should be a few inches above the beans as they will absorb water.
  • The next day, drain and throughly rinse the pinto beans. Add the remaining ingredients to the slow-cooker and stir to combine.
  • Cook on low for 6-8 hours. Remove the onion and jalapeno halves and season to taste before serving. Enjoy!

Nutrition

Calories: 180kcal | Carbohydrates: 28g | Protein: 11g | Fat: 2g | Cholesterol: 4mg | Sodium: 665mg | Potassium: 575mg | Fiber: 7g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 3.6mg | Calcium: 60mg | Iron: 3mg