Slow Cooker Pinto Beans

1

– 3/4 teaspoon ground cumin – 1 teaspoon dried oregano – 1/4 teaspoon black pepper – 1 1/2 teaspoons kosher salt – 4 cups water – 3 cups low-sodium vegetable broth

2

Rinse the dried pinto beans and soak them overnight in a large bowl of water.

3

In a skillet over medium heat, heat the olive oil and then sauté the chopped onion until softened and the minced garlic until aromatic.

4

Drain and rinse the beans, then transfer them to a slow cooker. Add the sautéed onion and garlic, cumin, oregano, black pepper, salt, water, and vegetable broth. Stir to combine.

Full recipe & nutritional value on foodfaithfitness.com