These are a family favorite around here. They go together pretty easily, but require some planning ahead. Depending on the age of the dried beans they can end up like refried beans or have a firm bite to them. We like to have them in tacos or topped with cotija cheese, green onions, Tapatio sauce, and cilantro or in this Mexican Bi Bim Bap shown above. We were so hungry to eat we didn’t get a picture of the beans on their own but they are in the picture above!
Slow Cooked Pinto Beans
Prep Time: 15 minutes
Total Time: 6-8 hours + soaking time
Makes: 8-10 servings
4 cups pinto beans, sprouted or soaked for 24 hours
1 tablespoon cumin
1 tablespoon sea salt
4 garlic cloves, smashed and peeled
1 sliced jalapeno, 5-8 slices of jarred jalapenos, or 1/4 tsp red pepper flakes
water and/or stock to just barely cover beans
- Boil beans in 6 cups water.
- Let stand for 1 hour. (or soak overnight)
- Drain and add to crockpot along with other ingredients.
- Cook on high for 6-8 hours or until tender.