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Categories:Viewed: 7 - Published at: 4 years ago
Ingredients
- 1 pound dried pinto beans
- 2 tablespoons vegetable oil
- 1 medium onion, chopped (about 1 cup)
- 1 cup chopped celery, with leaves
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- Kosher salt
Method
- RINSE and soak the beans according to the package directions.
- HEAT the oil in a large skillet over medium-high heat.
- Add the onion and celery and cook until tender, about 10 minutes.
- Stir in the garlic and cook for an additional 2 minutes.
- DRAIN the beans and combine them with the vegetables, chili powder, cumin, and 6 cups of water in a medium or large slow cooker (at least 4 quarts).
- Cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the beans are tender.
- Stir occasionally and add water as necessary.
- Season the beans with salt to taste.
