If you've grown up in the South, then at some point, you've eaten pinto beans and cornbread. Here is a wonderfully simple (one-pot wonder) pinto beans recipe--throw everything in a slow cooker and let it sit all day! Serve with cornbread for best Southern effect.
- 1 pound of pinto beans
- 6 strips of bacon
- 1/2 onion, chopped
- 5 cloves of garlic
- 1 tsp. chili powder
- 1/2 tsp. oregano
- salt, pepper, and garlic powder to taste
- 1 cup of chicken broth
- 3-5 cups water
- slow cooker
- medium sized bowl
- large spoon
- skillet (for cooking bacon)
- cutting board and chef's knife
- measuring spoons
- Soak the beans in cold water overnight. Rinse once or twice in the colander to make sure they are thoroughly cleaned off.
- Drain the beans in the colander the next morning. Add to slow cooker.
- Lightly cook the bacon in the skillet. Chop the bacon into bite-sized bits, and add both bacon and pan grease into slow cooker.
- Chop the garlic and onions; add to slow cooker.
- Add spices to bean mix. Use salt, garlic powder and pepper at your own discretion, though be sure to add plenty of salt (at least a few teaspoons worth).
- Finally, pour in chicken broth and 3 cups of water. Reserve the extra water for later in the day.
- Cook the beans on high for around 8 hours. Check in with them after around 4 hours and make sure all the liquid has not cooked off. If so, add the extra water. Then, enjoy!