Slow-Cooker Pinto Beans

Total Time Prep: 35 min. + soaking Cook: 8 hours

Yield 8 servings

These slow-cooker pinto beans are full of flavor—and they're nutritious too. Once you've mastered the recipe, try your own take by adding extra spice or other favorite ingredients.

Ingredients

1 pound dried pinto beans
1/4 cup sliced onions
8 cups water
1 garlic clove, minced
1 tablespoon chicken bouillon granules
1 tablespoon kosher salt
1 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon ground coriander
Fresh thyme sprigs , optional

Directions

Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
Transfer beans to a greased 3-qt. slow cooker. Add the next 10 ingredients; stir.
Cook, covered, on high 2 hours. Reduce heat to low; cook until beans are tender, 6-7 hours. Serve with slotted spoon. If desired, top with fresh thyme sprigs.

Nutrition Facts

3/4 cup: 203 calories, 1g fat (0 saturated fat), 0 cholesterol, 1043mg sodium, 37g carbohydrate (2g sugars, 9g fiber), 12g protein.

I love pinto beans, but I always feel the flavor can easily turn too bland. I added a little this and a little that and came out with this amazing but easy slow-cooker pinto beans recipe. —Erica Vanderpool, Clarksville, Tennessee

Recipe Creator