Live simply, stay sane. Life hacks for home managers.

Crock Pot Pinto Beans

by Tsh on January 3, 2008

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Photo by Lori Highfill

4 cups dry pinto beans
2 tsp. salt
2 tsp. cumin
3 cloves garlic, minced
8 jalapeno slices
1/2 tsp. black pepper

water

The night before, rinse beans in water several times, then cover them with water in a large pot, at least 1 inch over the beans. Cover and let sit overnight.

The next day, transfer beans to the Crock Pot, and add water to cover them by an inch, cumin, salt, pepper, jalapenos, and garlic. Turn on Crock Pot to high, and let cook for about 8 hours.

To make them refried, drain some of the juice and mash.

These can easily be frozen for later.

Written by Tsh Oxenreider

Tsh is the editor and writer of this place, and is the founder of Simple Living Media, a little company with the mission to help people live simply. While she waits for her first book to show up in stores late 2010, she spends time drinking coffee and being mama to her three little ones.