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, see note
- 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
Notes
This recipe can be made without soaking the beans first. Simply add two cups of water and cook the recipe for two additional hours on low for a total of 10 hours.
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