• 1 lb. pinto beans, rinsed
  • 1 onion, diced
  • 4 gloves of garlic, diced
  • 1-2 poblanos, seeded and diced
  • 1/2 T. of cumin
  • 1 tsp. of salt
  • 1-2 bay leaves
  • Chicken or vegetable broth

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  1. Rinse your pinto beans, removing any sand or rocks that can be found in beans.
  2. Add the beans, onions, garlic, poblano, cumin, salt, and bay leaves to the slow cooker.
  3. Cover with chicken broth until there is an inch of broth above the beans.
  4. Cover. Cook for 8-10 hours until beans are soft.

Optional: Add Ham at the end of the crocking.

Happy Crocking!

Provided by J. M. L. via facebook.com

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Nutrician includes adding the Ham!

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