Slow cooker pinto beans

Name: Slow cooker pinto beans
Yield: 1 servings
Ingredients: 1 lb dried pinto beans; 6 oz smoked sausage, cut into small pieces (see notes below); 2 cup Yellow Onion, diced; 4 cloves Garlic, minced; 1 tsp Smoked Paprika; 1 tsp Ground Cumin; 0.5 tsp Dried Oregano; 0.5 tsp Ground Black Pepper; 0.5 tsp Chili Powder; 1 bay leaves; 6 cup Chicken Broth, (can use low or no sodium); 1 tsp Salt; 2 Tablespoons Unsalted Butter; 1 Tablespoon Apple Cider Vinegar; Green Onions, sliced (optional, for serving)

Slow Cooker Pinto Beans are made with dried pinto beans, smoked sausage, onions, garlic, and spices for an easy crock pot meal or side dish.

Brooke1999

Servings1

Difficultyeasy

Ingredients

1 lbdried pinto beans
6 ozsmoked sausage, cut into small pieces (see notes below)
2 cupYellow Onion, diced
4 clovesGarlic, minced
1 tspSmoked Paprika
1 tspGround Cumin
0.5 tspDried Oregano
0.5 tspGround Black Pepper
0.5 tspChili Powder
1bay leaves
6 cupChicken Broth, (can use low or no sodium)
1 tspSalt
2 TablespoonsUnsalted Butter
1 TablespoonApple Cider Vinegar
Green Onions, sliced (optional, for serving)

Instructions

1
Rinse the 1 pound dried pinto beans under cool water and let them soak in a large bowl for a few minutes while you prep the other ingredients. The beans do not have to soak overnight for this recipe. Make sure to go through the beans first and remove any small rocks, etc. that might be in there.
2
Add the chopped 6 ounces smoked sausage, cut into small pieces into a large skillet over medium heat and brown all sides, about 3-4 minutes. Remove from heat.
3
Drain the beans well and add to a large bowl with 2 cups diced yellow onion, 4 cloves garlic, minced, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon black pepper and 1/2 teaspoon chili powder and toss to combine.
4
Add the browned chopped sausage as well as any pan juices into the bowl with the beans. Gently mix well.
5
Add the bean mixture into the slow cooker. Pour the 6 cups chicken broth in, covering about 1 1/2-2 inches over the top of the beans.
6
Add the 1-2 bay leaves on top.
7
Cover with the lid and cook on high for 5-6 hours or on low for 7-8 hours.
8
When ready, remove the bay leaves and stir the beans. Most of the chicken broth should be absorbed, leaving only a little bit of liquid. Mix in 1 teaspoon salt, 2 Tablespoons unsalted butter and 1 Tablespoon apple cider vinegar. Taste test and add additional salt and pepper if you prefer.
9
Serve the beans with some fresh chopped green onion (optional).