Enjoy the best of Southern comfort food with this recipe for Crock Pot Pinto Beans. Thanks to dried beans, this is a nutritious and filling, and budget-friendly dinner that the whole family will love.
4slicesbaconcooked and crumbled or 1/2 cup bacon bits
1large onionchopped
4clovesgarlicminced
1tablespoondried oregano
3teaspoonsground cumin
optional
1large jalapeno, chopped with membranes and seeds removed
Instructions
Rinse your presoaked beans in clean water, and drain in a colander.
Add all ingredients to the slow cooker: pinto beans, broth, water, bacon, onion, garlic, seasonings, and jalapeno pepper (if using).
Cook on high heat for 4-6 hours, then on low heat for 2 hours. For creamier pinto beans, mash about 1/2 of the beans with a potato masher.
Serve with your favorite toppings like pico de gallo, sour cream, crushed tortilla or corn chips, pepitas, or salsa.
Notes
Pre-soak beans: I recommend adding 1 teaspoon of baking soda and 1/2 teaspoon of vinegar when soaking your beans.
Hot Soak: Hot soaking helps reduce intestinal gas. For each pound of dry beans, add 10 cups of hot water; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover, and set aside for up to 4 hours.
Quick Soak: For each pound of dry beans, add 10 cups of hot water; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover, and set aside for at least one hour.
Overnight Soak: For each pound (2 cups) of dry beans, add 10 cups of cold water and let soak overnight, or at least 8 hours.
Pre-soak instructions and recommendations are from the USDA website.