I like to make meals that give me more than one meal. My slower cooker pinto bean soup is simple, delicious, and I can usually get three meals from it. The leftovers make awesome refried beans. Homemade tortillas go great with this recipe.
The bag of beans is going to tell you to soak your beans. Don’t do it. It is an unnecessary step and some people claim soaking hurts the delicate flavor of the beans. Soaking does reduce the cooking time a bit but it is very little and I prefer flavor over speed. Plus, it’s an additional step. Why add work when it is not beneficial?
A note about spiciness: I use 1 teaspoon of ground cayenne pepper in this recipe. You may want to use less (1/2 teaspoon) if you prefer less spiciness. If you want super spicy soup, then add more.
- 1 pound Pinto beans rinsed and sorted
- 1 Yellow onion chopped
- 3 Garlic cloves finely chopped
- 32 ounces Chicken stock
- 1 Tablespoon Cumin
- 1 Teaspoon Ground cayenne pepper
- 2 Bay leaves
- 2 Tablespoons Apple cider vinegar
- 2-4 Tablespoons Peanut oil
- Salt and Pepper to taste
- Handful of Cilantro
- Sour cream
- Cheddar cheese
- Put beans, onions, and garlic in a crock pot.
- Add chicken stock to 1-2 cm above the level of the beans. Add water to bring it to 1-2 cm above the beans if necessary. Turn crock pot to high.
- Stir in cumin, cayenne, bay leaves, apple cider vinegar, peanut oil, and pepper. Don't add salt until the end.
- Cook on high for an hour, then switch to low for 3-5 hours or until beans are tender.
- After a few hours, check the liquid level and add water water to keep it about a centimeter above the beans.
- Remove bay leaves. Add salt to taste and cilantro.
- Serve with sour cream and/or cheddar cheese. I recommend having tortillas for dipping.