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Spicy Pinto Beans (slow cooker) Recipe

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This recipe for Spicy Pinto Beans (slow cooker) is from My Koch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. dried pinto beans (soak these overnight, see below)
1 (32-oz.) container chicken broth
1/2 c. finely diced white onion
1 T. diced jalapeņo
1 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. pepper

Slow Cooker Size:
5-quart or larger
Directions:
Directions:
To soak the beans overnight, sort the beans, make sure there is no dirt clumps or rocks. Add the beans into the slow cooker insert. Cover with enough water to cover plus a few inches. Let them sit overnight, do not turn on the slow cooker yet.

In the morning drain the water off the beans. Add the remaining ingredients and stir. Cover and cook on HIGH for 8 hours or LOW for 10 hours. Do not open the lid while they cook, or they will not get tender.

When the cooking time is done, stir. Serve as a side or as a main dish with cheese and tortillas. Enjoy!

Note- I did not add salt to this recipe. The chicken broth I used had enough. After the beans are done cooking if you feel like it needs more salt, add a couple dashes. Best to salt at the end.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
8-10 hours

 

 

 

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