Easy Slow Cooker Pinto Beans

Ingredients

1 pound (2 cups) dry pinto beans

Extra-virgin olive oil

1 small yellow onion, diced

1 jalapeno, finely chopped

1 1/2 teaspoons kosher salt, divided

1 cloves garlic, minced

2 bay leaves

1 1/2 teaspoon ground cumin

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper, optional

3 cups water

4 cups low-sodium broth, chicken or vegetable

Instructions

Rinse the pinto beans and transfer to a 6-quart or larger slow cooker.

Heat the oil in a medium nonstick skillet over medium-high heat. Once the oil is hot, add the onion, jalapeno, and 1/2 teaspoon salt. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds.

Add the sautéed vegetables, bay leaves, cumin, oregano, cayenne, and remaining teaspoon salt to the slow cooker. Pour the broth and water over the top.

Cover and cook on high for 8 to 10 hours, until the beans are tender. Drain the liquid if you like, or leave the liquid in and serve the beans with it.