Main Dishes

Crockpot Pinto Beans

167

Easy crockpot pinto beans that can be eaten whole or smashed for refried beans.

6
1 lb. pinto beans
4 cloves garlic, minced
1-2 T. Ancho chili powder (to taste)
1 tsp. garlic powder
1 tsp. oregano
1 T. cumin
1 cube bouillon (chicken or vegetable)
salt and pepper to taste
1. Pour the beans into a large bowl, and sort through the beans. Discard any wrinkled beans or debris. 2. Cover the beans with 2 inches of cool water, and let them sit overnight (8 hours). 3. Drain and rinse the beans. 4. Place the beans in the crockpot. 5. Stir in garlic, spices, and bouillon. 6. Cook for 8-10 hours on low. 7. Serve with shredded cheese, salsa, sour cream, or anything that you’d like.
Nutritions

Calories
142

Sodium
1122mg
46% DV

Fat
1g
2% DV

Protein
8g
17% DV

Carbs
24g
8% DV

Fiber
5g
23% DV