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Crockpot Pinto Beans
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Crockpot Pinto Beans

8 h 30 minServes 7Nutri-Score B€
from @cookcleanandrepeat1 import0 cooked
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what you need

Ingredients

7 people
  • dried pinto beans (rinsed, sorted and soaked overnight)Pantry450 g
  • water (for soaking and cooking)Other2 litres
  • onion (diced)Produce1 piece
  • country ham chunks (packet, chopped)Meat150 g
  • black pepper (to taste)Spices1 g
  • garlic powderSpices3 g
  • paprikaSpices2 g
  • cayenne pepper (just a pinch)Spices1 g
  • oreganoSpices1 g

per serving

Nutrition

255kcal

Carbs
41 g
Proteins
15 g
Fat
4 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Colander
  • Mixing bowl

step by step

Method

  1. Soak the beans overnight

    • Rinse and sort through the dried beans, removing broken pieces and any small stones.
    • Place the beans in a large bowl and cover with water about 1–2 inches above the beans.
    • Let soak overnight, then refrigerate before bed if soaking on the counter.
    Step 1

  2. Drain and rinse

    • Drain the soaked beans in a colander and rinse them again.
    Step 2

  3. Load the slow cooker

    • Add the beans to the slow cooker.
    • Add the diced onion, country ham chunks and all the seasonings.
    • Cover with fresh water about 1 inch above the beans.
    Step 3

  4. Cook on high

    • Cook on high until the beans are very tender and creamy.
    Step 4

  5. Thicken and serve

    • Gently mash a few beans against the side of the pot with the back of a spoon to thicken the broth, without overdoing it.
    • Taste and adjust the seasoning, then serve hot with fresh cornbread.
    Step 5
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