Ingredients
Method
- The night before, place the pinto beans in a bowl and cover with water by a few inches, as they will absorb water overnight.
- The next day, drain and thoroughly rinse the pinto beans. Add the beans and all remaining ingredients to the slow-cooker.
- Stir all ingredients in the slow-cooker to combine them well.
- Cook on low for 6-8 hours, or until the beans are tender. Remove the onion and jalapeno halves before serving.
- Season to taste with additional salt and pepper if desired before serving. Enjoy your creamy pinto beans!
Notes
- For an even creamier texture, once cooked, remove about 1 cup of beans and mash them with a fork before returning them to the slow cooker and stirring well.
- If you prefer a smoky flavor, add a strip of bacon or a smoked ham hock to the slow cooker along with the other ingredients.
- Store leftover pinto beans in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
- Ensure beans are cooked to a soft, creamy consistency, especially important for digestive comfort. If they're still firm after 8 hours, continue cooking until tender. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you prefer a smoky flavor, add a strip of bacon or a smoked ham hock to the slow cooker along with the other ingredients.
- Store leftover pinto beans in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
- Ensure beans are cooked to a soft, creamy consistency, especially important for digestive comfort. If they're still firm after 8 hours, continue cooking until tender. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.