Ingredients:

  • 2 cups dried pinto beans
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 carrot, diced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf

Instructions:

  1. Rinse the dried pinto beans under cold water.
  2. In the crock pot, add the rinsed beans, diced onion, garlic, bell pepper, carrot, and canned tomatoes.
  3. Pour in the vegetable broth and stir gently.
  4. Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Add the bay leaf and stir to combine.
  5. Cover the crock pot and set it to low for 8 hours or high for 4 hours.
  6. After cooking, check the beans; they should be tender and creamy. Adjust seasoning as needed.
  7. Remove the bay leaf and ladle the beans into bowls. Enjoy!