Ingredients

The following ingredients have 4 Servings
  • 3 cups dried pinto beans (also other kinds of beans can be used)
  • 8 cups water
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 red onion (big, sliced)
  • 2 cups cherry tomatoes (or 3 big tomatoes, sliced)
  • 3 tablespoons extra virgin olive oil
  • 3 parsley sprigs (fresh)

Instruction

  • Soak the beans in abundant water overnight or at least 6 hours, drain then discard the water.
  • Put the beans in the slow cooker along with the water, 1 teaspoon salt, and pepper.
  • Set the slow cooker on high for 6 hours.
  • Drain the beans and discard the water.
  • In a serving bowl, mix the beans, onions, and tomatoes.
  • Drizzle with the extra virgin olive oil and sprinkle with the remaining salt and parsley.