Ingredients:

  • 1 pound (450g) dried pinto beans, rinsed
  • 6 cups (1.4L) water or low-sodium chicken/vegetable broth
  • 1 medium onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) chili powder
  • 1/2 teaspoon (2.5ml) cumin
  • 1/4 teaspoon (1.25ml) dried oregano
  • 1/2 teaspoon (2.5ml) salt, or to taste
  • 1/4 teaspoon (1.25ml) black pepper, or to taste
  • 1 ham hock or 4 slices bacon, diced (optional, for smoky flavor)

Instructions:

  1. Place the pinto beans in a colander and rinse under cold running water, removing any debris or stones.
  2. Add the rinsed beans, water (or broth), chopped onion, minced garlic, chili powder, cumin, oregano, salt, pepper, and optional ham hock or bacon to the slow cooker.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beans are tender.
  4. Taste the beans and adjust seasonings as needed. If you want a thicker consistency, mash some of the beans against the side of the crock pot with a spoon.
  5. Remove the ham hock (if used) and shred the meat back into the beans. Serve hot. These crock pot pinto beans are delicious!