Crock Pot Pinto Beans

I don't have a lot to say about these beans. They don't have a cool story and they don't photograph very well. I made my husband look at 40 pinto bean pictures and as his eyes glazed over I decided I wasn't going to worry that much about it. 

So thus, I hope you trust my judgement more than the pictures because seriously, these are good. And did I mention they are in the crock pot? Which means they are easy and delicious. The jalapeno and black pepper also give it some heat! O and did I mention this is so cheap, maybe $1.00 for this? Have I convinced you to try them yet?

I made these for my Cinco de Mayo fiesta, but the flavors would go well with Mexican food or barbeque or any food for that matter.

Crock Pot Pinto Beans
slightly adapted from

Serves 6

1/2 onion peeled and halved
1.5 cups dry pinto beans, rinsed
1/2 large jalapeno pepper, seeded  (or 1 whole small jalapeno)
1 tablespoons minced garlic
2.5 teaspoons salt
1 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
5 cups water

Rinse pinto beans and place in crock pot with all remaining ingredients. I left a few seeds in my jalapeno to guarantee necessary spiciness for good pinto beans.

Turn crock pot to high and let cook for around 3.5 hours. If possible, stir occasionally. Beans should  be soft and a lot of the water should have evaporated but you don't want them to turn to mush, so I would check them around 3 hours, then 3.5 hours and if they aren't done let them go up to 4 hours. You want them to be soft so they melt in your mouth!

When finished cooking, remove the jalapeno and onions before serving.


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