- 1 lb. pinto beans, rinsed
- 1 onion, diced
- 4 gloves of garlic, diced
- 1-2 poblanos, seeded and diced
- 1/2 T. of cumin
- 1 tsp. of salt
- 1-2 bay leaves
- Chicken or vegetable broth
1. Rinse your pinto beans, removing any sand or rocks that can be found in beans.
2. Add the beans, onions, garlic, poblano, cumin, salt, and bay leaves to the crock pot.
3. Cover with chicken broth until there is an inch of broth above the beans.
4. Cover. Cook for 8-10 hours until beans are soft.
5. Optional: Add Ham at the end of the crocking.
Happy Crocking!
Provided by J. M. L. via facebook.com/crockpotgirl
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Nutrician includes adding the Ham!
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
