Ingredients

The following ingredients have 9 Servings
  • 1 pound, dry pinto beans
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • 1 medium onion, finely chopped
  • 4 celery stalks, chopped
  • 1 1/2 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 4 cups water, chicken or vegetable broth
  • 2 teaspoons coarse sea salt

Instruction

  • Rinse the pinto beans and soak in cold water overnight.
  • Drain the beans, rinse and drain again and add them to the slow cooker.
  • In pan over medium high heat, add extra virgin olive oil, garlic, onion and celery and cook for 6-7 minutes, until onions are translucent. Turn the heat off and add the vegetables to the slow cooker.
  • Add all the remaining ingredients and slow cook on low for 6-7 hours, until the beans are tender, or on high for 4 hours.
  • Remove the bay leaves and serve.