Slow Cooker Pinto Beans w/ Habaneros & Garlic
These Slow Cooker Pinto Beans consist of habaneros, yellow onion, garlic, bay leaves, cumin, coriander, smoked paprika, salt, and pepper.
Equipment
- Crock Pot
Ingredients
- 5 habaneros minced
- 1/4 yellow onion minced
- 3 cloves garlic minced
- dash cumin
- dash coriander
- dash smoked paprika
- dash salt
- dash pepper
- 2 tbsp. olive oil
- 4 bay leaves
- 1 lbs. pinto beans (~2 c.)
- 5 c. water
Instructions
- Add the beans and all of the other ingredients to a crock pot with the water.
- Cook on low for 8 hours, or until the desired consistency is reached. I like to start the beans in the morning and then come back to then after work or before bed to wake up to freshly cooked beans.The beans should retain their shape during the cooking process (and not start to break apart), but should be soft enough to pinch between your fingers or a fork. It's much like the consistency of a baked potato, where you could theoretically turn it into mashed potatoes, but it also stands on its own.There may still be some residual water left in the crock pot after 8 hours. If the beans aren't fully cooked, simply continue to cook until the water cooks in and the beans are the right tenderness. If the beans are fully cooked, you can drain the water or quickly simmer the remainder of it out on the stove. Depending on how old your beans are, they may require slightly different amounts of water to re-hydrate. Older beans will take more water and time, while fresher beans will cook in less time with less water.
- Remove the bay before serving or storing.The bay leaves are for flavor and not everyone wants to eat an entire leaf! So, take note of how many you put in and make sure to remove them after cooking. You can pull them out later. But, if you refrigerate the beans, they'll solidify more when chilled and the bay leaves will be harder to find. It's easier to do this while they're still warm and you can easily sift through them!
- If you want to make no-fry refried beans or more of a bean dip, remove the bay leaves and mash with a potato masher. You can also pulse in a food processor or purée entirely.This process might require more water. So, if you do have additional water left in the crock pot after cooking, you may want to reserve it and add back in if necessary to create a smoother no-fry refried bean consistency.
Tips, Tricks, & Notes
- For more information about making dried beans in a crock pot, I have an entire article on The Fundamentals of Slow Cooker Black Beans. Which has additional tips and tricks along with the rationale for not pre-soaking or rinsing beans and bean substitutions if you want to cook with pinto or other bean varieties.
- With pinto beans, they're a little bit softer than black beans. This means that they can cook in a little bit less time and with potentially less water than black beans (although this can vary wildly based on how long your beans have been drying). If your crock pot has multiple time settings, you can likely get away with 6 hours (mine does not; it's 4 or 8 hours, so I do 8 hours, which also makes them soft enough to mash with ease, if that's your end goal as well).