Southwestern Slow Cooker Pinto Beans

Savor the hearty and comforting taste of Southwestern Slow Cooker Pinto Beans, a nutritious and flavorful dish that is perfect for any occasion. With a blend of spices and vegetables, this dish is both satisfying and delightful.

Prep time: 15 minutes
Cook time: 8 hours
Serves: 6

Ingredients

1 lb dried pinto beans

8 cups water

1 small onion, diced

2 cloves garlic, minced

1 jalapeño pepper, seeded and chopped

1 tsp cumin

1 tsp chili powder

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

1 cup diced tomatoes

1/4 cup cilantro, chopped

Salt and pepper to taste

Lime wedges for garnish

Instructions

1. Rinse and sort the pinto beans, removing any debris.

2. Place the beans, water, onion, garlic, and jalapeño in the slow cooker.

3. Stir in the cumin, chili powder, smoked paprika, and cayenne pepper.

4. Set the slow cooker to high and cook for 6-8 hours, or until beans are tender.

5. Stir in the diced tomatoes and cilantro in the last hour of cooking.

6. Season with salt and pepper to taste.

7. Serve with lime wedges for garnish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat gently on the stovetop over medium heat, adding a splash of water if necessary.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.