Ingredients:

  • 2 lbs dried pinto beans, rinsed and sorted
  • 1 tsp sea salt
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 medium jalapeño, seeded and minced
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 bay leaves
  • 8 cups low-sodium vegetable broth
  • 1 tbsp olive oil
  • 2 tbsp fresh lime juice

Instructions:

  1. Place the dried pinto beans in a colander. Rinse under cold water, picking out any small stones or shriveled beans.
  2. In a small bowl, combine the diced onion, minced garlic, and jalapeño.
  3. Add the rinsed beans, aromatic mixture, cumin, smoked paprika, oregano, and bay leaves to the slow cooker.
  4. Pour in the vegetable broth and olive oil. Stir gently to ensure the spices are distributed and the beans are fully submerged.
  5. Secure the lid. Cook on Low for 8 to 10 hours or on High for 4 to 6 hours until beans are tender and the liquid has thickened.
  6. Remove the bay leaves and stir in the fresh lime juice.
  7. Taste and add salt if necessary.