Ingredients

The following ingredients have 12 Servings
  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 2 cans (14 - 15 ounces each) pinto beans, rinsed and drained
  • 2 pounds potatoes, peeled and cut into small 1/4-inch pieces (about 4 cups)
  • 8 cups vegetable broth
  • 1 package (10 - 12 ounces) frozen chopped spinach, thawed and squeezed dry
  • Salt and pepper, to taste
  • Hot sauce, to taste, if desired

Instruction

  • Ideal slow cooker size: 5-Quart.
  • Put the oil, garlic, bay leaves, beans, potatoes and broth in the slow cooker. Stir to combine.
  • Cover and cook on HIGH for 3 hours, or on LOW for 5 hours, or until the potatoes are tender.
  • Fifteen minutes before serving stir in the spinach. Cover and allow to cook for 15 minutes.
  • Taste and add salt and pepper to taste. A little hot sauce is good too, if you like a little spice.