Crockpot Pinto Beans

Beans are such a cheap, filling meal. When cooked correctly, they make your taste buds soar! The last 6 months I've been experimenting and trying my hand at slow cooking dry beans in my crockpot and I'm officially a convert. Often times people will say you need ham, a ham hock, or some form of pork for your beans. Although it does add tremendous flavor, often times it's not necessarily easy on the budget.

I came up with this recipe the other day because I had no pork in the house and Walmart had it for $3.48/lb!!! Aaaaaaaaaand I wasn't about to pay that! The result of adding bullion to the beans was a full flavor experience and left my husband and I both going back for more. Delish!



Crockpot Pinto Beans

1  lb dry pinto beans
1  onion chopped (yellow or white)
4-5  cloves garlic minced/crushed/chopped
1  tsp chili powder
15  cranks (or 1/2 tsp) black pepper
3  chicken bullion cubes
5  cups water

* Place the dry beans in a large bowl and cover with 3in of cold water. Put beans in the fridge   overnight.
* In the morning your beans will be thick and almost to the top of the water. Pour beans into a colander and rinse.
* Put rinsed beans, garlic, onion, chili powder, black pepper in crockpot. Cover with 5 cups of hot water.
* Add bullion cubes.
* Cook on HIGH for 6-8hrs. The time will vary with each crockpot but you will know the beans are done when they are soft without being complete mush.
* Add salt to taste after beans are cooked. Adding before cooking can dry out your beans


Add spices you like. Flavor those babies up! Enjoy!