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SLOW COOKER SPICY PINTO BEANS
These beans are great for a side dish to your favorite Mexican meal or they are great with cheese on top with cornbread on the side. Enjoy!
1 lb. dried pinto beans (soak these overnight, see below)
1 (32-oz.) container chicken broth
½ cup finely diced white onion
1 jalapeno sliced
1 tsp. chili powder
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. pepper
SLOW COOKER SIZE:
5-quart or larger
To soak the beans overnight, sort the beans, make sure there is no dirt clumps or rocks. Add the beans into the slow cooker insert. Cover with enough water to cover plus a few inches. Let them sit overnight, do not turn on the slow cooker yet.
In the morning drain the water off the beans. Add the remaining ingredients and stir. Cover and cook on HIGH for 8 hours or LOW for 10 hours. Do not open the lid while they cook, or they will not get tender.
When the cooking time is done, stir. Serve as a side or as a main dish with cheese and tortillas. Enjoy!
Note- I did not add salt to this recipe. The chicken broth I used had the perfect amount of saltiness. After the beans are done cooking and you feel like it needs more salt, add a couple dashes. Best to salt at the end.
PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/spicy-pinto-beans/
PIN FOR LATER: https://www.pinterest.com/pin/322992604521754739/
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