Ingredients:

  • 1 lb dried pinto beans, rinsed and sorted
  • 6 cups water or low-sodium vegetable broth
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 1 1/2 tsp kosher salt

Instructions:

  1. Place the dried pinto beans in a colander and rinse under cold running water. Carefully pick through the beans to remove any small stones or shriveled peas.
  2. Add the rinsed beans, water or broth, diced onion, minced garlic, bay leaf, smoked paprika, cumin, and black pepper to the slow cooker. Note: If you're making slow cooker pinto beans with bacon, nestle the meat on top now.
  3. Stir gently to combine the spices.
  4. Cover with the lid and set the slow cooker to Low for 8 to 10 hours. until the beans are tender and the liquid is thickened. (Alternatively, use High for 5 to 6 hours).
  5. Remove the bay leaf from the pot.
  6. Stir in the salt. Note: Salting now prevents the skins from toughening.
  7. Use a spoon to mash about 1/4 cup of the beans against the side of the pot.
  8. Stir the mashed beans back into the liquid until a velvety gravy forms.