Ingredients:

  • 1 lb (450 g) dry pinto beans, rinsed and sorted
  • 6 cups (1.4 L) water or low-sodium vegetable broth
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon (5 g) ground cumin
  • 1 teaspoon (5 g) smoked paprika
  • ½ teaspoon (3 g) cayenne pepper (adjust to taste)
  • 1 teaspoon (5 g) salt (add after cooking)
  • 1 tablespoon (15 mL) olive oil (optional, for added richness)
  • Chopped fresh cilantro for garnish (optional)
  • Lime wedges for garnish (optional)

Instructions:

  1. Prepare the Beans: Rinse and sort the pinto beans to remove any debris.
  2. Combine Ingredients: In the crock pot, combine the beans, water (or broth), onion, garlic, cumin, paprika, cayenne, and olive oil.
  3. Cooking Process: Set the crock pot to low for 6-8 hours or high for 3-4 hours. Stir well occasionally (if possible) to ensure even cooking.
  4. Season: Near the end of cooking, add salt to taste, stirring well. Adjust spices if necessary.
  5. Finish & Serve: Once beans are tender and creamy, ladle into bowls and garnish with cilantro and lime wedges.