Slow Cooker Pinto Beans
These slow cooker pinto beans are great for taco night.
Cost $.10 per serving
- 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
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.
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