Description
Hearty, tender pinto beans slow-cooked with jalapeño, onion, and olive oil. A simple, budget-friendly dish perfect for meal prep or family dinners.
Ingredients
- 3 cups dry pinto beans, rinsed and picked through
- 1 tablespoon olive oil
- 1 jalapeño, seeded and chopped
- 1 yellow onion, diced
- 8 cups water or broth
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon cumin (optional)
- 2 cloves garlic, minced (optional)
Instructions
- Rinse the beans thoroughly and remove any debris. Soak overnight if desired, or cook directly for a longer time.
- Heat olive oil in a skillet and sauté the jalapeño and onion until softened and fragrant. Add garlic if using.
- Place beans in the Crock Pot, add the sautéed vegetables, and cover with water or broth by at least 2 inches.
- Stir in salt, pepper, and optional cumin. Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until beans are tender.
- Taste and adjust seasoning. Mash some beans against the side of the pot to thicken, if desired. Serve warm.
Notes
 Leftovers keep in the refrigerator for up to 5 days or can be frozen for 3 months. Delicious with rice, cornbread, or as a filling for burritos and tacos.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American