1pound(450g) pinto beans picked through, rinsed and dried
½cup(68g) bacon or hamdiced and cooked
4cups(946ml) chicken broth
2cups(480ml) water
1teaspoondried oregano
1teaspoonground cumin
1teaspoonground coriander
1teaspoonsmoked paprika
1teaspoononion powder
½teaspoongarlic powder
¼- 1teaspoonchipotle flakes to taste
2bay leaves
saltto taste
Instructions
Add all of the ingredients into the slow cooker and stir to combine.
Cover the slow cooker and cook on HIGH for 8-10 hours, without opening the lid.
When done, add salt if desired, and adjust seasonings as necessary.
Notes
My beans took 9 hours in my Crockpot, but cooking time will vary depending on your slow cooker make and model and the age of your beans. Make sure to consult your manual for optimal cooking time.
Examine the beans before you cook them. Pick out the bad-looking ones and toss them.
If you don’t like spicy pinto beans, feel free to omit the chipotle.
Need to thicken your beans? Remove some from the slow cooker, mash them, and return to the rest.
Add salt at the end of your cooking time. Salting at the beginning may toughen the beans and increase the cooking time. Also, wait until the end to adjust any other seasonings like salt and pepper.
You may need to thin them out when reheating by adding more broth or other liquid.
It’s super important to NOT open the lid. Otherwise, they won’t cook correctly. Did you know every time you open the Slow Cooker lid, it can take your dish about a half-hour to return to the temperature it was at before you opened it?
Storage – Store in an airtight container in the refrigerator for up to 5 days.
There is 1 WW Blue Plan SmartPoints in one serving of this recipe.