Year of Pulses: Slow Cooker Pinto Beans – Colorado

You’ve probably heard by now that the U.N. declared 2016 as the International Year of Pulses. What are pulses? They are a group of 12 crops that includes dry beans, dry peas, chickpeas, and lentils.

Slow Cooker Pinto Beans - Colorado

High in fiber, protein, vitamins and low in fat, pulses are heart healthy and a meat alternative you should consider.

Pinto beans are popular in the southeast and southwest and Dove Creek, Colorado, is the self-proclaimed pinto bean capital of the world. If you’ve got a leftover Easter ham bone you don’t know what to do with, this recipe is just the ticket but it’ll work just as well without if you are vegetarian or vegan. Soak the beans overnight, then rinse and drain before throwing them in the slow cooker with some onions, garlic and spices. Add some cornbread and an easier meal cannot be found.

Taste of Vail takes place March 30-April 3, 2016, and is considered one of the best spring food and wine events in the country.

Slow Cooker Pinto Beans

  • Servings: 12
  • Time: 5 hours
  • Difficulty: easy
  • Print

Ingredients

  • 1 pound dry pinto beans, soaked in water overnight
  • 1 ham bone or 2 ham hocks (optional)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 onion, chopped
  • 3 cloves garlic minced
  • 4-5 cups water
  • Sour cream or Greek yogurt (optional, for serving)
  • Scallions, chopped (optional, for serving)

Instructions

Pick through dried beans, making sure there are no stones. Place beans in a large bowl and cover with water, let soak overnight.

The next day, drain beans and then add to slow cooker. Add ham bone (if using), seasonings, onion, and garlic. Add enough water to cover beans. Stir well. Cover with lid and cook, approximately 5 hours on high or until beans are very tender. If you used a ham bone, fish it out and remove any meat. Shred and return meat to slow cooker. Season again with salt and pepper.

 

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8 thoughts on “Year of Pulses: Slow Cooker Pinto Beans – Colorado”

  1. Loving this post Kat!! We eat Mexican food about twice a week– and there’s always pinto beans. The years we lived in Spain, I always cooked them up from scratch– now I’m lazily addicted to canned beans. But you’re making me want to put on a potful! Hope alls well with you… xo

      1. I know what you mean Kat. The years we lived in Spain, I soaked and cooked beans from scratch whenever we wanted them. I’ve just gotten lazy, I guess!

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