Crock Pot Pinto Beans

🥄 Ingredients

• 1 pound dry pinto beans
• 1 medium onion, (diced)
• 1 jalapeño pepper (diced (seeds removed if you don’t want it spicy))
• 4 cloves garlic, (minced)
• 2 bay leaves
• 10 cups broth ((chicken or vegetable))
• 2 teaspoons kosher salt, (plus more to taste)

👨‍🍳 Instructions

1. 1

   Rinse and clean the beans by picking out and discarding any that are shriveled or split, as well as any small rocks that may have made their way into the batch.

2. 2

   Add the beans to a large slow cooker along with the onion, jalapeno, garlic, bay leaves, and broth.

3. 3

   Stir to combine, cover, and cook on low for 8 hours (or on high for 5 to 6 hours) until the beans are tender.

4. 4

   Remove and discard the bay leaves. Stir in the salt, taste, and add more as needed.

5. 5

   Serve as is, make into refried beans, or store in the fridge or freezer for later use.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.