I love Pinto Beans! I have family that lives in the North East and they say they can't even buy dried Pintos at the store. I can't imagine not being able to throw together a pot every couple of months or can a bunch once year so I have some ready to eat.
I've always made them the traditional way, soaking over night then cooking in a pot all day long but it's hot, really hot so I'm breaking out the crock pot.
- 2 cups dried Pinto Beans (sorted and picked through)
- 2 qts water
- 1 - 1/2 qts chicken broth (I use water and chicken bullion powder)
- 1/2 large onion, diced
- 1 t garlic powder
- 1/2 T onion powder
- 1/2 T salt (to taste - wait to add until beans are cooked)
- 1 t cumino
- 1t chili powder (optional)
Sort, rinse and soak beans over night in 2 quarts water.
Drain and rinse beans.
Pour into crock pot and cover with 1 - 1/2 quarts water/broth. Make sure beans are covered by about 2" of water/broth.
Add remaining ingredients except the salt.
Set crock pot to high and cook 2-3 hours adding water as needed to keep beans covered, then turn to low and cook another 5-6 hours.
Taste and add salt.
If your beans are too watery for you, pull about 1/2 cup out and mash them then return and stir in. That will thicken them up.