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Crockpot Pinto Beans
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Crockpot Pinto Beans

5 hServes 8Nutri-Score A€
from @braax211 import0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • pinto beans (rinsed and picked over)Pantry454 g
  • onion (peeled, roughly chopped)Produce0.8 pieces
  • bay leaves (whole)Spices2 pieces
  • garlic (cloves, peeled)Produce2 pieces
  • waterBeverages1.9 litres
  • chicken bouillon (powder or cube)Pantry15 g
  • garlic saltSpices6 g
  • garlic powderSpices4 g
  • ground cuminSpices3 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

202kcal

Carbs
36 g
Proteins
13 g
Fat
1 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Mixing bowl

step by step

Method

  1. Rinse the beans

    • Rinse the pinto beans and pick out any stones or debris.
    • Add the beans to the slow cooker.
    Step 1

  2. Add the aromatics and water

    • Add the chopped onion, bay leaves and garlic cloves.
    • Pour in the water so the beans are well covered.
    Step 2

  3. Cover and cook

    • Cover the slow cooker with foil, then with the lid.
    • Cook on high until the beans start to soften.
    Step 3

  4. Season the beans

    • Stir the beans and add the chicken bouillon, garlic salt, garlic powder, ground cumin and pepper.
    • Stir well and taste, adjusting the seasoning.
    Step 4

  5. Continue cooking

    • Cover again and cook for another hour.
    Step 5

  6. Finish on low

    • Stir, cover and set the slow cooker to low.
    • Cook until the beans are completely tender and the broth is flavorful.
    Step 6

  7. Serve

    • Serve the beans as they are, or mash them into refried beans.
    Step 7
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