Ingredients
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350 g pinto beans, dry
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2 tablespoons cumin
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1 teaspoon dried chili pepper flakes (to taste)
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2 teaspoons paprika
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2 teaspoons garlic powder
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1 teaspoon onion powder
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1 teaspoon oregano
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2 teaspoons salt
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2 tablespoons olive oil
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1 large onion, diced
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1 medium tomatoes, diced
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3 garlic cloves, minced
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1 bunch cilantro, chopped
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5 cups water
Instructions
- Spray the slow-cooker with cooking spray. Rinse and sort the beans, add to the prepared slow-cooker.
- Add all the spices and the olive oil to the beans. Stir until every bean is coated with the spice mixture.
- Add the onion, tomato, garlic and cilantro to the beans. Mix thoroughly.
- Pour the water over all. Cook on high for 5-7 hours - stirring occasionally.