Ingredients

The following ingredients have 9 Servings
  • 3 cups dry pinto beans (rinsed and picked through)
  • 1 jalapeno pepper (seeded and chopped)
  • 1 yellow onion (peeled and quartered)
  • 3 cloves garlic (minced)
  • 2 tsp pepper
  • 1 tsp salt
  • 1 tsp ground cumin
  • 64 oz low sodium chicken broth or stock (plus enough water to cover beans entirely)

Instruction

  • Place beans, chopped jalapeno, onion quarters, garlic, and seasonings into a slow cooker.
  • Pour the broth over the top and stir gently. If the beans are not covered, add water until they are.
  • Cook beans on high for 8-9 hours, checking occasionally and adding additional water if needed.
  • Check for tenderness and then strain off the liquid, reserving it in a small bowl.
  • Mash the beans with a potato masher, adding in liquid until desired consistency is reached.