How to Make Slow Cooker Spicy Pinto Beans
Author Bio
Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost...
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 country, India. Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which 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! Read more about Rinku Bhattacharya
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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.
Ingredients You Need for How to Make Slow Cooker Spicy Pinto Beans
How to Prepare How to Make Slow Cooker Spicy Pinto Beans
- 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.
- 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.
- Turn off the heat, stir in the scallion greens and squeeze in the lemon or lime and yes, just like that you have dinner.
Nutritional Information
Total Calories: 308 | Total Carbs: 55 g | Total Fat: 14 g | Total Protein: 13 g | Total Sodium: 40 g | Total Sugar: 12 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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YUM just made a batch with green chilis and jalapeno’s for taco night every week – I turn them into refried beans! ,,mmm
I do the curry version of this with red kidney beans.
Looks so good right now