Slow Simmered Pinto Beans

Ask 10 people how they cook dried beans and you will get 10 different answers. This straightforward method couldn’t be easier with Suvie and there is no pre soaking step required. We always recommend boiling beans for 10 minutes before slow cooking to neutralize the lectin naturally found in legumes, which can cause digestive problems. Use this simple recipe as a launchpad for refried beans, rice and beans, or chili.

Slow Simmered Pinto Beans

  • Servings: 6
  • Difficulty: 10 hours
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Ingredients

  • 8 oz pinto beans
  • 1 shallot, halved
  • 2 garlic cloves, peeled and crushed
  • 1 bay leaf 

Directions

1) Place 8 oz pinto beans in a large saucepan and cover with 1″ of water. Bring to a boil over high heat and cook for 10 minutes. 

2) Remove pot from heat. Use a slotted spoon to transfer beans to a Suvie pan with 1 shallot, 2 garlic cloves, 1 bay leaf, and 1 tsp kosher salt. Add 3 cups hot water from saucepan to the Suvie pan. Place pan in bottom zone of Suvie and input settings and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Slow Cook High for 8 hours

3) After the cook, drain off any excess water (or keep if desired). Discard bay leaf, shallot, and garlic. Season beans with salt and pepper to taste and serve. 

Nutrition

Nutritional Information per serving (6 servings per recipe): Calories 140, Total Fat 0g, Total Carbohydrates 26g, Total Sodium 390mg, Total Protein 8g.

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