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Crock Pot Pinto Beans Recipe
Nutrient-rich pinto beans are cooked to perfection. These make a great meal or a tasty side dish to any of your Mexican dishes.
Prep Time
8 hrs
Cook Time
4 hrs
Total Time
12 hrs
Servings: 12
Calories: 138 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 16 oz dried pinto beans
- 32 oz chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 teaspoons minced garlic minced
- 1/4 cup green chilies diced
- 1/2 teaspoon cumin powder optional
Instructions
- Use a colander to rinse the pinto beans with water.
- Put the beans into a LARGE bowl. Fill the bowl with hot water until all the beans are covered. (Be sure there is still room in the bowl for the beans to swell in size.) Let the beans soak in the water overnight. This process will help remove some "gas" from the beans.
- In the morning drain the beans, rinse them in cold water, then put the beans in the crock pot. Add the chicken broth, salt, pepper, garlic, chilies, and the optional cumin. Stir.
- Add water to the crock pot until it covers the beans by 1-2 inches. Cook on LOW for 8-9 hours or on HIGH for 4-5 hours.
- Serve with a side of cornbread or with any of your favorite Mexican dishes.
Cup of Yum
Nutrition Information
Calories
138kcal
(7%)
Carbohydrates
25g
(8%)
Protein
8g
(16%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
486mg
(20%)
Potassium
587mg
(17%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin C
8mg
(9%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 138
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 486mg | 20% |
| Potassium | 587mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.