This slow cooker pinto bean recipe.
Is an easy no pre-soak recipe for slow cooker.
Great to use for Mexican refried beans.
Check out my other recipes for more pulses and beans to cook in the slow cooker.
Slow Cooker Pinto Bean Recipe – Mexican-Style
Ingredients
- 250 g dried pinto beans, washed.
- 550 ml water.
- 2 tsp ground cumin.
- 1 tsp dried oregano.
- 1 garlic clove.
- 2 spring onions.
- Chilli powder to taste.
- Salt and pepper.
Method
- Put all the ingredients into the slow cooker.
- Cook on the low setting for 4 hours. Until completely cooked through and soft.
Ways to Use Slow Cooker Pinto Beans
Pinto beans are a great ingredient. And can be used in all sorts of recipes.
- Mashed, then fried for Mexican refried beans. With fried onions, chillies, garlic, peppers and cumin.
- Added as is, to stews, vegetarian chili or a bean salad.
- Or stuff them in a wrap as burritos with sliced avocado, shredded chicken and pico de gallo.
I cooked these pinto beans in my Morphy Richards 3.5L Slow Cooker.
More Slow Cooker No-Soak Pulses and Beans Recipe Reviews
For more slow cooker pulses and bean recipe reviews where no pre-soaking is required. You might also like:
* Nigella Simply Slow Cooker Black Bean Recipe Review.
* Nigella Simply Slow Cooker Chickpea Recipe Review.
* Morphy Richards Slow Cooker Lentil Soup Recipe Review.
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