Pinto Beans in Crockpot Recipe
Easy pinto beans in Crockpot recipe with onions and garlic packed with flavor. Serve inside burritos or as a Mexican side dish for dinner.
Servings: 6
Equipment
- 1 slow cooker
Ingredients
- 16 oz pinto beans dry
- 2 tbsp olive oil
- 4 tbsp minced garlic
- 1 onion diced
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 4 c chicken broth
- 2 tsp sea salt
- 1/2 tsp pepper
Instructions
- Rinse beans to remove debris. Pour into a bowl covered in cool water + 2 inches above that. Soak on countertop overnight.
- Drain next day, rinse and pour into slow cooker.
- In a pan on the stovetop saute olive oil, garlic and diced onions together until softened. Pour this on top of soaked beans.
- Pour everything else into pot and cover. Cook on low for 8 hours or until as tender as you'd like beans to be, or high for 3-4 hours.
- Check one bean for readiness to determine if it is cooked. Beans should be soft but not mushy. Drain, season, serve.
- ** Alternatively for very plain you can omit sauteing items and just add soaked beans, broth and some salt and pepper into the pot.
Video
Nutrition
Serving: 1oz | Calories: 174kcal | Carbohydrates: 24g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 1381mg | Potassium: 440mg | Fiber: 8g | Sugar: 2g | Vitamin A: 974IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg