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Crock Pot Pinto Beans with Oregano and Lime

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Super flavorful and easy pinto beans made in the crockpot. 

Ingredients

Scale

  • 1 pound of pinto beans

  • 2 big tomatoes

  • 1 red onion

  • 2 garlic cloves

  • 1 teaspoon cumin seeds

  • 2 bay leaves

  • 1 teaspoon salt 

  • 1 teaspoon black pepper

  • 1 teaspoon dried oregano

  • 3 cups vegetable stock or chicken stock (low sodium preferably)

  • 2 tablespoons olive oil

Garnish ideas: (optional) 

  • Sliced avocado

  • Diced red onion 

  • Fresh herbs of your liking like cilantro, chives, parsley…

  • A sprinkle of chili flakes for an additional kick. 

  • Some crumbled cheese like Mexican queso fresco or Greek fetta cheese. 

  • Some lime wedges for an additional tangy kick. 

Instructions

  1. Start by prepping the veggies for the sautee: 

  • Peel and mince finely the garlic cloves

  • Peel and dice finely the onion 

  • Wash and chop roughly the tomatoes. 

  1. In the pan add the olive oil and fry the garlic and onion on medium-high heat. Cook until golden and fragrant. 

  2. Add the tomatoes to the pan and cook until they get soft and change color. Season with salt, pepper, and oregano. 

  3. In the slow cooker add the beans, the sauteed veggies, and the vegetable stock. Add also the bay leaves and the cumin. 

  4. Close and let cook on low for 8 hours. 

  5. Serve with some sliced avocado, chili flakes, crumbled cheese (Mexican queso fresco, or feta cheese), and some fresh herbs like cilantro, parsley, or chives. 

Notes

Usually, it’s more recommended to soak the beans overnight, so the cooking time gets considerably shorter and also to get rid of some of the antinutrients they have. In case you soak them before cooking, it will only take 5-6 hours on low or 3-4 hours on high. 

The results are the same with the presoaking or not, I recommend soaking pre-soaking them but sometimes can happen that you forget this step, however it’s absolutely possible to cook them without soaking. 

They are soft, full of flavor, and very earthy. A fantastic meal for the colder days of autumn and winter. 

Very meal prep friendly and can stay in the fridge for up to 5 days in a sealed container or in the freezer for up to 6 months. 

Find it online: https://livelytable.com/crock-pot-pinto-beans-with-oregano-and-lime/