Slow Cooker Pinto Beans
These slow cooker pinto beans are great for taco night.
Servings 16
Calories 108kcal
Cost $.10 per serving
Equipment
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
