Amazing Pinto Beans in the Slow Cooker

These beans are so yummy and amazingly easy. You just have to plan ahead so you can soak the beans overnight.

I usually do about 2 cups of beans. It won't look like much, but they expand a lot, like to 3 sizes bigger. I have a medium sized crock pot. It fits the 2 cups perfectly. If you did soak too much, leave the beans in the fridge and cook within a few days.

Rinse the beans once or twice in a large bowl. Fill with water so there is a good 2-3 inches above the beans. Soak overnight. In the morning drain and rinse really well.
(If you really want to do the beans but forgot to soak them you can parboil them)

Put beans in the Crockpot. Add 2 cans of chicken broth (Swanson's is gluten free). Fill with water until there is about 1 inch of liquid above the beans. Add 2t garlic powder, 1t cumin, 1t coriander and 1/2-1t chili powder (careful, the chili is spicy!). Cook on low heat for about 6-8 hours.
If the beans are old it will take a lot longer to cook. If they look like they aren't softening very much by hour 5, put it on high heat.
I love these beans because they have a really good flavor and there are so many different things you can do with the leftovers- put them in a quesedilla, throw them on a salad, throw them in with leftover rice and corn for a soup, put on tortilla chips with cheese and bake in the oven for amazing nachos. Anyway, they are good and really easy.