Slow Cooker Pinto Beans
Dry pinto beans slow-cooked with warm, aromatic spices.
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Servings: 8
Calories: 203kcal
Ingredients
- 1 pound dried pinto beans
- 1/2 cup yellow onion chopped
- 1 tablespoon kosher salt
- 2 teaspoons chili powder
- 1 teaspoon liquid smoke
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 6 cups water
Instructions
- Rinse the dry pinto beans under cold water and transfer them to a 6-quart slow cooker.
- Add the chopped onion, salt, chili powder, liquid smoke, cumin, black pepper, and water. Stir to combine.
- Cover and seal the lid. Cook on the high setting for 5 hours, or until the beans are tender (exact cooking time may vary depending on your slow cooker). Serve hot.
Nutrition
Calories: 203kcal | Carbohydrates: 37g | Protein: 12g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 898mg | Potassium: 818mg | Fiber: 9g | Sugar: 2g | Vitamin A: 151IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 3mg
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