Ingredients
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1 (16 oz) pkg dried pinto beans, rinsed and picked over
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1 yellow onion, peeled and halved
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4 cloves garlic, peeled
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2 bay leaves
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7 cups water
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1 tbsp olive oil
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3 tbsp chopped fresh cilantro
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Lime wedges, for serving
Steps
1
In a large slow cooker, combine the pinto beans, onion, garlic, and bay leaves. Add water and olive oil. Cover and cook on high for 5-6 hours, until beans are tender. If the beans’ liquid is too thick, add water, 1/2 cup at a time, until desired consistency is reached. Season with salt, to taste.
2
Garnish with the cilantro and serve with lime wedges.
Tips
Serve beans immediately, or allow to cool completely at room temperature. Transfer to an airtight container, and keep refrigerated for up to 4 to 5 days. For longer storage, freeze beans in a non-metal, airtight container (leaving space for expansion) for up to 3 months. When ready to serve, thaw overnight in the fridge, and reheat gently in a large pot over medium-low heat, adding a splash of water, if needed, until beans are fully heated through.
