Hello and happy February-almost-March! I have to preface this recipe by saying that I forgot to take nice pictures of the beans 🫣 So I apologize for not having pretty pictures of this recipe to entice you with! However, I promise they’re still very tasty, even if they don’t look very glamorous in these photos. Anyway, this is a great recipe and so easy. Just put the beans and the seasonings all in the pot and let them cook all day while you go about your business. Then come dinner, you’ve got a nice pot of beans for a main or side dish! Full disclosure, this recipe may be controversial because it is very common to soak your dried beans, and I do not 😬 The whole point is to be easy and as hands-off as possible, and soaking your beans isn’t a requirement. Do with that information what you will…. Alright, let’s jump in!
Ingredients:
- 2 lbs (or 4 cups) of dry pinto beans
- 8 cups of water
- 2 1/2 tsp salt
- 1 1/2 tsp ground black pepper
- 1/4 cup minced onion
- 4 cloves of garlic, minced
- 1 1/2 tsp bacon fat
- 2 bay leaves
- 1 tsp paprika
- 2 tsp cumin
- 3 tsp chili powder
- 1/2 ground cayenne
- 1 tsp ground Mexican oregano
*Makes about 12 cups of cooked beans*
-This recipe can be halved for less beans. The beans also freeze and reheat well if you prefer to freeze your leftovers.-
Directions:
1. Put the beans in a slow cooker and then cover them with the water.
2. In no particular order, put all of the seasonings in the pot and give everything a good stir.
3. Set the slow cooker on high for 6 hours, or to high for 9 hours.
Note: If the water evaporates too much during cooking, you can add a little more to keep the beans from burning.
4. When the beans are soft but not mushy, find and remove the bay leaves. Serve and enjoy!
*Optional* Use the back of your spoon to mash the beans just a bit for a variety of texture.
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