Ingredients12 h 15 m servings 194
- Place pinto beans into a large bowl and cover with several inches of water; soak at least 8 hours and up to 24 hours. Drain and rinse before using.
- Place soaked pinto beans, onion, garlic, and jalapeno peppers in a slow cooker; pour enough water over mixture to cover with several inches. Cook on Medium-Low, 4 to 6 hours. Season with salt and black pepper.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 194 calories; 0.9 35.8 12 0 2 Full nutrition
ReviewsRead all reviews 9
These are very tasty, but the cooking time is off...I don't know if there is a typo or what, but these beans were no where near done after 5 hrs. on low...I ended up putting it on high to finish...
I really liked this recipe. I did think it could use more jalapeno though. We like things hot. Next time I think I will add an extra jalapeno.
I'm picky about beans and these are delicious. I've made them as per the recipe and with the addition of chicken broth. Either way is fantastic. My wife loves them and I make 'em often. Thank...
The only thing I did different is I mashed the beans! but this recipe is PERFECT!!
This recipe works well. I used habanero peppers instead of jalapeños. Thank you for the recipe.
These were good, very easy to make. I also topped with some crumbled smoked bacon. Thanks for the recipe.