A flavorful and easy recipe for seasoned pinto beans cooked in a slow cooker, perfect for a hearty and healthy meal.
Rinse the dried pinto beans under cool water and drain them.
Rinsing the beans removes any dirt or debris, ensuring a clean and fresh start.
Place the beans in a large bowl, cover with hot water, and let them soak overnight.
Soaking the beans reduces cooking time and improves their texture.
Drain and rinse the soaked beans with cool water.
Rinsing again helps remove any remaining impurities.
Add the beans, chicken broth, salt, black pepper, garlic, onion, cumin powder, and chili powder to the slow cooker.
Layer the ingredients evenly for consistent cooking.
Add enough water to cover the beans by about 2 inches.
Ensure the beans are fully submerged to cook evenly.
Cook on low heat for 8-9 hours until the beans are tender.
Avoid opening the lid frequently to maintain a consistent temperature.
Serve the beans warm with your choice of sides, such as cornbread or rice.
Garnish with fresh cilantro or a squeeze of lime for added flavor.
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