Pinto beans are flavorful, versatile, healthy, and packed with protein. In the Mi Vida Vegan household, we cook these Pinto Beans, and use them all week for a variety of dinner and lunch combinations. The photo above is an example of these pinto beans being used in our Lucky 7 Salad.
Cooking pinto beans in a crock-pot takes all the guess-work out of choosing which soaking method to use. Our preferred method of cooking these lovely legumes is to throw all the ingredients in a crock-pot before going to bed, set it on low, and let them do their magic while we’re in dream land. Their aroma is lovely to wake up to, and having them sit all day allows for the flavors to really set in. As long as they cook a minimum of 6 hours, you can prepare these pinto beans anytime of day.
- 7 c. water
- 1 lb Dried Pinto Beans
- Salt to taste
- Pepper to taste
- Chili Powder to taste
- Dash of Cumin
- 1 clove chopped Garlic
- 1 Jalapeno (scored in a cross-cut pattern – careful not to slice it in half)
- 1 lemon wedge
- Optional: Butt-end of a tomato