Ingredients
Equipment
Method
- Rinse beans. Rinse beans in a colander to remove and dirt, while rinsing them be sure to run your fingers through them to check for small pebbles or rocks.
- Saute sofrito. Heat oil in a large frying pan over medium-high heat. Add onion and jalapeños and cook until starting to become tender, but not brown, about 8-10 minutes. Add garlic, chile powder, cumin, coriander, oregano, and salt. Let spices toast for a minute or two. Remove from heat.
- Cook beans. Add beans to the crock pot along with the sofrito and bay leaf and 6 cups of water. Cover and set crockpot to high for 4 hours or low for 6 hours.
- Serve. Taste and add more salt as needed. Serve
Nutrition
Video
Notes
- Spice Level: Feel free to substitute ground chile de árbol or cayenne pepper for the mild chili powder. Or leave out both for a milder version. Or experiment with other fresh chiles like serrano peppers for a spicier kick.
- Freezing Instructions: The beans freeze wonderfully for up to 3 months. Thaw overnight in the refrigerator, then heat in a large pot on medium heat for 20-30 minutes.
- Stove Top: Follow the instructions for my Sofrito Black Beans recipe, swapping the black beans for pinto beans.
- Ham hock: Feel free to add a smoked ham hock to slow cooker. After it’s tender, shred the meat and stir into the beans. Or use chopped ham or cooked bacon.