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Yummy Pinto Beans Exps Tohescodr22 83960 Md 02 09 1b

Slow-Cooker Pinto Beans

TOTAL TIME: Prep: 35 min. + soaking Cook: 8 hours YIELD: 8 servings.
I love pinto beans, but I always feel the flavor can easily turn too bland. I added a little this and a little that and came out with this amazing but easy slow-cooker pinto beans recipe. —Erica Vanderpool, Clarksville, Tennessee

Ingredients

  • 1 pound dried pinto beans
  • 1/4 cup sliced onions
  • 8 cups water
  • 1 garlic clove, minced
  • 1 tablespoon chicken bouillon granules
  • 1 tablespoon kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon ground coriander
  • Fresh thyme sprigs , optional

Directions

  • 1. Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
  • 2. Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
  • 3. Transfer beans to a greased 3-qt. slow cooker. Add the next 10 ingredients; stir.
  • 4. Cook, covered, on high 2 hours. Reduce heat to low; cook until beans are tender, 6-7 hours. Serve with slotted spoon. If desired, top with fresh thyme sprigs.

Nutrition Facts

3/4 cup: 203 calories, 1g fat (0 saturated fat), 0 cholesterol, 1043mg sodium, 37g carbohydrate (2g sugars, 9g fiber), 12g protein.

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