Slow Cooker Pinto Beans

This was my first time ever making beans from scratch. Y’know, like from a bag, not a can. Who knew that was even an option? But WOW, it makes a difference. The texture and the taste–amazing. I immediately went out and bought another bag of dried pinto beans and a bag of dried lima beans to experiment with as soon as these are gone (and that won’t take long). An almost-recipe follows.

Slow Cooker Pinto Beans

This is going to be vagueness epitomized. The best sort of recipe.

5 cups of pinto beans, soaked overnight

6 cups water

1/2 an onion, chopped up

Your choice of seasoning (1/2 c brown sugar and a few tsps molasses if you want sweet beans, liquid smoke and some chili powder if you want barbecue beans, etc.)

Save the salt until after the beans cook.

I cooked on low for 4 hours, then high for 4. Basically, leave them in there for most of the day, then pick a bean out and see if it’s soft enough.