This dish is not only simple to prepare, but it also fills your home with an irresistible aroma, beckoning everyone to the dinner table. Pinto beans are versatile, nutritious, and when cooked slowly, they become creamy and rich, perfect for a variety of meals.
Ingredients
Scale:
1 pound dried pinto beans (about 2 cups)
6 cups water or vegetable broth
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
Salt and pepper to taste
1 bay leaf
Instructions
Rinse and sort the beans under cold water, removing any debris or damaged beans.
In your slow cooker, add the rinsed beans, diced onion, minced garlic, cumin, chili powder, smoked paprika, and the bay leaf.
Pour in the 6 cups of water or vegetable broth, ensuring that all the beans are submerged. Stir gently to combine.
Add salt and pepper to taste.
Cover the slow cooker and set it on low for 6-8 hours or high for 4-5 hours.
Check the consistency of the beans and adjust seasoning if necessary.
Once the beans are cooked to your liking, remove the bay leaf and serve hot.
