pinto beans
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Slow Cooker Pinto Beans

These slow cooker pinto beans are great for taco night.
Course Side Dish
Cuisine American
Keyword Beans
Prep Time 5 minutes
Cook Time 6 hours 30 minutes
Soak Time 8 hours
Total Time 14 hours 35 minutes
Servings 16
Calories 108kcal
Author Annemarie Rossi
Cost $.10 per serving

Ingredients

  • 1 lb dry pinto beans about 2 1/2 cups uncooked beans
  • 1 by 2 inch piece of kombu
  • 1 tsp onion powder
  • 3/4 tsp cumin
  • 3/4 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1 1/2 tsp salt

Instructions

  • In the pot of a slow cooker, cover the beans with 8 cups of water. Add the kombu and soak overnight.
  • In the morning, remove the kombu temporarily and drain the beans. Rinse them and then return them to the pot.
  • Return the kombu to the pot and cover with water or broth. I add water an inch higher than the top of the beans.
  • Add the seasonings to the slow cooker and stir. Cook on low for 6 hours. Check on the beans periodically to see if they are tender. When they are beginning to get tender (after about 6 hours), turn the temperature up to high for 30 minutes.
  • When the beans are well-softened, drain most of the water. Taste the beans and top them off with a little more seasoning if needed.

Nutrition

Calories: 108kcal | Carbohydrates: 20g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 222mg | Potassium: 326mg | Fiber: 7g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg