Rule #82: A biggo pot ‘o’ beans is a thing of beauty.
Okay, so the real slap-your-face irony about this post is the fact that my “pretty” picture is not in fact in a slow cooker. It’s food photography, yo. My Willie Nelson slow cooker is good for yummy food and for Insta stories, but not a pretty picture he takes (sorry, Willie). No matter though! These beans couldn’t be any easier to make nor more delicious for your little belly! So grab a pot (okay, or slow cooker) and let’s get cookin’!
Step One: Throw everything in the slow cooker turned to low (12 hours) or high (8 hours). (That’s right: Pinto Beans in the Crock Pot without soaking!)
Step Two: Eat.
Whew. I’m sweating after writing up such a difficult recipe for y’all. I do this out of love, you see. My writing and my food fetish is a love language of its own.
Also! These beans FREEZE like a friggin’ charm, so you can portion them out and serve them any ole time. We love ours with a good ole Pork Tenderloin (scroll to the middle of the post for the easy recipe), with some cheesy cornbread, and even with some steamed rice and Tabascy (Tabasco for those of you who don’t know how I pronounce my fave condiment).
Slow Cooker Pinto Beans
2 lbs. dried pinto beans
2 tsp. chili powder
1½ tsp. ground cumin
½ tsp. paprika
½ tsp. ground cayenne pepper
1 tbs. Kosher salt
1½ tsp. freshly ground black pepper
5 garlic cloves, minced or pressed
3 bay leaves
½ medium white onion, diced
4 slices thick-cut bacon
Pour the beans into the slow cooker. Add in enough water to cover by 1½ inches (about 12 cups). Add in remaining ingredients besides bacon, stir to combine. Lay the bacon slices on top of the beans. Put the lid on, and cook on low for 12 hours or high for 8. Serve as a side dish or as a main dish with cornbread.
Diced red onion
Diced bell pepper