The magical slow cooker
Transform a cheap bag of pinto beans into a pot of spicy delight by adding jalapenos! These Slow Cooker Pinto Beans can be a side or even a main meal if you top with cheese and have cornbread on the side.
Prep Time: 10 Min
- 16 oz. dried pinto beans – 1 cup diced yellow onion – 1-2 jalapeno peppers sliced – 2 tsp. chili powder – 1/2 tsp. onion powder – 1/2 tsp. garlic powder – 1/4 tsp. pepper
Cook Time: 6 HRS
Rinse and drain the beans. Add to the slow cooker. Add the onion, jalapenos, chili powder, onion powder, garlic powder, pepper, chicken broth and water.
Cover and cook on HIGH 6-7 hours. Do not open the lid while they cook, or they will not get tender.
When the cooking time is done mash about 1/4 of the beans with a potato masher right in the slow cooker. This will make the beans creamy.
Serve as a side dish or as a main with tortillas or cornbread. Enjoy!