Slow-Cooker Pinto Beans Recipe

Level: Easy
Yield: 6 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 6 servings)
Calories: 337
Total Fat: 4 g
Saturated Fat: 1 g
Carbohydrates: 56 g
Dietary Fiber: 14 g
Sugar: 4 g
Protein: 22 g
Cholesterol: 3 mg
Sodium: 835 mg
Total: 8 hr 10 min
Active: 10 min

Discover the joy of homemade beans with this foolproof slow cooker recipeperfect for beginners! Using everyday pantry staples and minimal prep, you'll create tender, spice-kissed pinto beans bursting with flavor from pickled jalapeos and warm seasonings. (Navy beans work wonderfully too.) Enjoy them as a hearty side, or transform into a complete meal over fluffy rice or with warm tortillas. Your kitchen will fill with irresistible aromas with almost no effort!

1 pound dried pinto beans, rinsed and picked over (see Cook's Note)
48 ounces low-sodium chicken broth (or one 32-ounce carton plus 2 cups water)
One 8-ounce jar mild or hot diced pickled jalapeos
2 tablespoons dried oregano
1 tablespoon ground cumin
3 cloves garlic
2 dried bay leaves
1/4 cup cilantro leaves plus 1/4 cup chopped cilantro stems, optional
Kosher salt
3/4 cup shredded sharp Cheddar or crumbled Cotija or queso fresco
1 lime, cut into wedges

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Special equipment:

a 4-to-7-quart slow cooker

Place the beans, chicken broth, pickled jalapeos and the brine from the jar into a 4-to-7-quart slow cooker. Add the oregano, cumin, garlic, bay leaves, cilantro stems (if using), and 1 teaspoon salt. Stir to combine. Cover and cook on high until the beans are tender but still hold their shape, about 8 to 10 hours.
Remove and discard the bay leaves. Use the back of a spoon to mash the garlic cloves, then stir them into the beans. Serve topped with cheese, cilantro leaves, and lime wedges.

Pro Tip: Soaking the dry beans in cold water overnight won't boost flavor, but it shortens cooking to 4 to 5 hours on high while helping beans hold their shape. Get ready for your new favorite easy beans!