Ingredients

  • 1 pound dried pinto beans
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt

Instructions

  • Add pinto beans to slow cooker and cover with water to at least and inch above top of beans. Cover but do not turn on slow cooker.  Let soak for 8-12 hours
  • Drain water and add new water plus seasonings
  • Cover and cook on low for 8-10 hours until beans reach desired tenderness
  • Drain well and add additional seasonings to taste if desired
  • Allow to cool completely before portioning and adding to containers or bags for storage 

Nutrition

Calories: 133kcal | Carbohydrates: 24g | Protein: 8g | Sodium: 198mg | Potassium: 532mg | Fiber: 5g | Vitamin C: 2.4mg | Calcium: 44mg | Iron: 2mg

 This article and reciped adapted from this site