Slow Cooker Pinto Beans recipe

 Saving money is always one of those things that we all should do, but, don't really do. Not with fidelity. One of the ways that I'm trying to do that AND be more mindful of my environmental impact is by cooking more. I absolutely HATE when I'm looking for a recipe and there I have to scroll past walls of text and 40000 ads. So, without further ado:

Slow Cooker Pinto Beans

 

Slow Cooker Pinto Beans

*you can double or triple this recipe if you need to, this is just my recipe for making beans and rice. It gives me a dinner for 2 days.*

Ingredients:

1 cup (8oz) of dry pinto beans (no need to soak)

1 small/medium onion, chopped

1/2 tbsp diced garlic (or 2 cloves of fresh garlic)

1 bay leaf

2 cups water

2 cups vegetable broth

Spices: 

add what you like, but here is what I like and add:

1 tsp cumin

1 tsp black pepper

1 tsp chipotle

dash of red pepper/cayenne pepper

*I have a thyroid disease and typically avoid adding salt, but, you can add it for sure*

Method:

Add everything to a Crock Pot (or other slow cooker) and cook on HIGH for about 3 hours, stirring and checking them every hour. Once they're soft, turn the heat to LOW and prepare your rice or whatever you're going to eat them with. Enjoy!

If you're doubling this recipe, your cooking time will be longer. Definitely monitor the cooking time, slow cookers are diffferent and the cooking time here is based on my Rival Crock Pot from 1973.