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How to Make Slow Cooker Spicy Pinto Beans

A slow or pressure cooked super simple version of pinto beans. Pinto beans are very common in Mexican cuisine. They are the beans that make "rice and beans" shine. Cooked simply, these beans taste magical with rice.

Slow Cooker Spicy Pinto Beans

This Recipe is :

Dairy FreeVegan

Ingredients

  • 1 cup of pinto beans (soaked overnight)
  • 21/2 cups of water for the slow cooker and 11/2 cups of water for the pressure cooker
  • 1 red onion, finely diced
  • 1 teaspoon salt
  • 1 teaspoon red cayenne powder
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 bunch of scallion, chopped whites and greens separated
  • 1 lime of lemon

Preparation

  1. Place the beans in the slow cooker, with the onion, cayenne pepper and the salt and cook on high for 6 hours. Alternately place in the pressure cooker and cook for 25 minutes.
  2. Heat the oil and add in the cumin seeds and the scallions whites and cook for a couple of minutes. Pour in the beans and simmer for 5 minutes.
  3. Turn off the heat, stir in the scallion greens and squeeze in the lemon or lime and yes, just like that you have dinner.

 

AUTHOR & RECIPE DETAILS


photo

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint.


 

 

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6 comments on “How to Make Slow Cooker Spicy Pinto Beans”

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Karen Davis
1 Years Ago

YUM just made a batch with green chilis and jalapeno's for taco night every week - I turn them into refried beans! ,,mmm


Reply
James McArdle Jnr
1 Years Ago

I do the curry version of this with red kidney beans.


Reply
Jessica At Intentions
1 Years Ago

Looks so good right now


Reply
Rebekah Ortiz
1 Years Ago

Kasey Pritchard or kidney beans :)


Reply
Thomas Mayfield
1 Years Ago

Just finished two weeks ago


Reply
Valerie McCullam
1 Years Ago

Yummmmm


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