Description
Tender and creamy slow cooker pinto beans simmered in a flavorful broth with onion, garlic, and warm spices. This easy, set-it-and-forget-it recipe makes a hearty and versatile side dish perfect for pairing with rice, tacos, or grilled meats.
Ingredients
1 pound dry pinto beans, sorted and rinsed
6 cups chicken broth
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon paprika
1 bay leaf
1 teaspoon salt
½ teaspoon black pepper
Instructions
- Soak the pinto beans in water overnight or for at least 8 hours. Drain and rinse thoroughly.
- Lightly coat the inside of the slow cooker with cooking spray.
- Add soaked beans, chicken broth, onion, garlic, cumin, paprika, bay leaf, salt, and black pepper to the slow cooker.
- Stir to combine, cover, and cook on low for 8–10 hours or on high for 5–6 hours until beans are tender.
- Remove the bay leaf, taste, and adjust seasoning before serving.
Notes
For a vegetarian version, substitute vegetable broth.
If skipping the soak, increase cooking time as needed.
Mash a portion of the beans and stir back in to thicken.
Add smoked paprika or diced green chilies for extra flavor.
Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 2g
- Sodium: 420mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
