Crock Pot Pinto Beans
Crock Pot Pinto Beans make the best side dish or vegetarian dinner. We love them as a side for our Chicken Tacos or as the filling in our Baked Burritos. This is a simple recipe that you are sure to fall back on over and over.
Servings: 6 servings
Calories: 286kcal
Ingredients
- 1 pound dry pinto beans soaked overnight
- 1 small yellow onion diced
- 1 jalapeno pepper diced
- 4 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cups low sodium vegetable broth
Instructions
- Drain the beans and rinse them two times.
- In a large slow cooker, combine all of the ingredients.
- Cook on low for 8 hours or on high for 4 hours or until beans are tender.
- At the end of the cooking time, you can keep the beans whole and use them as a side dish, as a taco filling, or over rice. You can also mash them.
Video
Nutrition
Serving: 1cup | Calories: 286kcal | Carbohydrates: 52g | Protein: 17g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 246mg | Potassium: 1104mg | Fiber: 13g | Sugar: 3g | Vitamin A: 53IU | Vitamin C: 7mg | Calcium: 103mg | Iron: 4mg