Ingredients
- 1 pound dried pinto beans
- 1 1/2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 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
Instructions
- Rinse the dried pinto beans and soak them overnight in a large bowl of water.
- In a skillet over medium heat, heat the olive oil and then sauté the chopped onion until softened and the minced garlic until aromatic.
- 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. Cover and cook on low for 8 hours until the beans are tender.
