Slow-Cooker Pinto Beans
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!
Servings 6 servings
- 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
- ½ onion left whole
- ½ jalapeno left whole
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
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!
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