Easy Crockpot Pinto Beans
Hands-On Time: 10 min
Total Time: 3-3.5 hours
DIRECTIONS
INGREDIENTS
Rinse pinto beans with water and place in the crockpot with
all remaining ingredients.

½ Onion, chopped

1½ cups dry pinto beans,
rinsed

½ large jalapeno pepper,
seeded and chopped

1 tablespoon minced garlic

2 ½ teaspoon salt

1 teaspoon ground black
pepper
 ¼ teaspoon ground cumin

Turn crockpot on high and let cook for 3.5 hours. If possible,
stir occasionally. Beans should be soft and a lot of the water
will evaporate. Don’t let the
beans turn to mush, so check
them at 3 hours and again at
3.5 hours. Cook the beans
until soft.
Makes 4-6 servings.
ENJOY!
5 cups water
From:
We hope you enjoy the recipe.
northlakesclinic.org
Cooking with Dry Beans
INTERESTING BEAN
FACT
COOKING TIPS
.

Acid slows the process
of softening beans while 
cooking. When adding

tomatoes, lemon or
sometimes molasses be
mindful of the time
you’d like your beans to
cook. If you are planning
on a long and slow

cook, add more acid.
From:
Cooked dry beans are an excellent source
of fiber, potassium and folate.
Two cups of dry beans yields about 6 cups
of cooked beans.
Hot Soak or Quick Soak. “Hot soaking”
helps dissolve some of the gas-causing
substances in beans and most consistently
produces tender beans. In a large pot,
add 10 cups of water for every 2 cups of
dry beans. Heat to boiling; boil for 2–3
minutes. Remove from heat, cover and
soak for at least 1– 4 hours.
Traditional Overnight Soak. Place dry
beans in a large container; for every 2 cups beans, add 10 cups
of cold water. Cover and let sit for 8 hours or overnight.
We hope you enjoy.
northlakesclinic.org