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1 1-lb. bag dried pinto
beans*
1 green pepper, diced
1 3-oz. pkg. Melissa’s shallots, sliced
3 medium cloves garlic, minced
2 ½ t. Kosher salt
½ t. pepper
1 t. garlic powder
1 T. chili powder
½ t. cumin
½ t. oregano
7-8 c. chicken stock**
½ c. uncooked basmati rice
Rinse and drain the beans, discard any dirt clumps
or rocks. Place into a 5-quart slow
cooker. Add the green pepper, shallots, garlic,
salt, pepper, garlic powder, chili powder, cumin, and oregano. Cover beans with
chicken stock to 2 inches above them. Cover and cook on low overnight (10-12
hours). Do not open the lid while they cook or they will not get tender.
When you get up in the morning, add the rice and cook for another hour.
Serve topped with garnishes of your choice such as sour cream, chopped
jalapeƱos, chopped scallions, chopped tomatoes, or grated cheese.
Serve with Honey Cornbread.
* There is no need to soak these, but I soaked mine.
** To make vegetarian replace chicken stock with vegetable stock or just use water.
I’m soaking mine right now so that I can turn them on tonight to let them cook! I’m so glad you reminded me of this! I have an embarrassment of wealth in the bean department, too, following the pandemic scare!š¤£
ReplyDeleteI love pinto beans (though they don't love me at all). The stew looks very comforting, warming and tasty, Pattie.
ReplyDeleteAngie, this is why I soak the beans when it’s not really necessary. Doing so can cut down on disagreeable things like (blush) gas.
ReplyDeleteMaking these next week!
ReplyDeleteThat finished product looks exactly like what I’d want to scoop into a bowl and devour. Love the rice addition.
ReplyDeleteI’m LOL at your advice to Angie! (But I will try your remedy.)