Crockpot Spicy Pinto Beans

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Crockpot Spicy Pinto Beans

 

16 ounces dried pinto beans, rinsed and picked over, soaked overnight

1 cup chopped onion

1/2 cup chopped green bell pepper

2 medium cloves garlic, minced

6 cups water, or to cover

1 tablespoon chili powder

1 teaspoon ground cumin

1 1/2 teaspoons salt

1/2 teaspoon pepper

Cover rinsed and sorted beans with water, cover bowl and let soak

overnight.

 

Drain beans; combine all ingredients in slow cooker.

 

Cover and cook on HIGH for 6 to 10 hours, or until beans are tender.