Slow Cooker Pinto Beans
Votes: 1
Time: 8 hours 10 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 337, total fat 4 G., saturated fats 1 G., proteins 22 G., carbohydrates 56 G., fiber 14 G., cholesterol 3 mg, sodium 835 mg, sugar 4 G.
Calories 337, total fat 4 G., saturated fats 1 G., proteins 22 G., carbohydrates 56 G., fiber 14 G., cholesterol 3 mg, sodium 835 mg, sugar 4 G.
If you've decided to cook your own beans instead of buying canned ones and you have a slow cooker, this recipe is for you! It uses all-natural ingredients, requires minimal preparation, and thanks to a slow cooker, you'll be rewarded with juicy, perfectly tender beans with virtually no fuss. This recipe also works with white beans. Seasoned with hot spices and pickled jalapeños, these cooked beans make a great side dish or main course when served with rice or warm tortillas.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g dry pinto beans, washed and sorted (see note)
- 1.4 liters of lightly salted chicken broth
- 1 jar (220 g) pickled jalapeños, diced
- 2 tbsp. l. dried oregano
- 1 tbsp. l. ground cumin
- 3 cloves of garlic
- 2 dried bay leaves
- 1/4 cup cilantro leaves + 1/4 cup chopped cilantro stems, optional
- 3/4 cup shredded sharp cheddar or crumbled cotija or queso fresco cheese
- 1 lime, cut into wedges
- Special equipment: slow cooker with a capacity of 4-7 l.
We recommend
Recipes with similar ingredients: pinto beans, lime, bay leaf, oregano, cumin
Cooking the dish according to the recipe:
- In a slow cooker, combine the beans, chicken broth, pickled jalapeños, and the brine from the jar. Add the oregano, cumin, garlic, bay leaf, cilantro stems, if using, and 1 teaspoon salt. Cover and cook over high heat until the beans are tender but still hold their shape, 8–10 hours.
- Remove and discard the bay leaf. Crush the garlic cloves with the back of a spoon and mix them with the beans. Serve sprinkled with cheese, cilantro leaves, and lime wedges.
Note
Soaking beans in cold water overnight before cooking will speed up cooking and help them hold their shape better. If you decide to soak the beans, reduce the cooking time to 4–5 hours on high power.
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