I have been searching for a more flavorful pinto bean recipe to use on rice or tortillas. This is it. These beans turn out great and are great to use in place of refried beans. We really like these beans on rice with cheese, sour cream, jalapenos and avocado. -Kristin
1 pound dried pinto beans, rinsed and sorted and soaked overnight (directions on bag)
1/2 teaspoon pepper
1 teaspoon garlic powder
2 garlic cloves, minced
1 Tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
3 bay leaves
Put bean in the bottom of slow cooker.
Cover with water, plus 2 inches over.
Stir in seasonings.
Cook on low for 10-12 hours or till done. Add more water if necessary.
When beans are done cooking, drain off extra liquid.