Slow-Cooker Pinto Beans
These slow-cooker pinto beans are full of flavor—and they're nutritious too. Flavorful, tender and nutritious, pinto beans belong on the menu in a regular rotation.
Prep time:
Cook time:
Serves: 8
Calories per serving: 62
Ingredients:
Cook time:
Serves: 8
Calories per serving: 62
1 pound dried pinto beans
1/4 cup sliced onions
8 cups water
1 garlic clove, minced
1 tablespoon chicken bouillon granules
1 tablespoon kosher salt
1 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon ground coriander
Fresh thyme sprigs, optional
Directions:
Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
Transfer beans to a greased 3-qt. slow cooker. Add the next 10 ingredients; stir.
Cook, covered, on high 2 hours. Reduce heat to low; cook until beans are tender, 6-7 hours. Serve with slotted spoon. If desired, top with fresh thyme sprigs.
Source: tasteofhome.com
Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
Transfer beans to a greased 3-qt. slow cooker. Add the next 10 ingredients; stir.
Cook, covered, on high 2 hours. Reduce heat to low; cook until beans are tender, 6-7 hours. Serve with slotted spoon. If desired, top with fresh thyme sprigs.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.