Description
Hearty and creamy pinto beans simmered in a slow cooker with savory garlic, onion, and smoky paprika for a comforting side or main dish.
Ingredients
Scale
- 1 lb dry pinto beans, sorted and soaked overnight
- 6 cups water
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Rinse the dry pinto beans thoroughly and soak them in water for at least 8 hours or overnight, then drain.
- Place the soaked beans into the slow cooker ceramic pot.
- Add 6 cups of fresh water, diced onion, minced garlic, and olive oil.
- Stir in the smoked paprika, ground cumin, salt, and black pepper until well combined.
- Cover the pot with the lid and cook on the Low setting for 8 to 10 hours.
- Check the beans after 8 hours; they should be tender and easily mashed with a fork.
- Taste the broth and add additional salt or pepper if desired before serving.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American