Overnight Braised Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups dried pinto beans (about a 1-pound bag), rinsed and picked over for stones 1 large onion, chopped6 cloves garlic, finely chopped 1 tsp dry oregano 1 3-inch cinnamon stick, cracked 5 whole cloves 12 whole allspice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
Tie cloves and allspice in a piece of cheesecloth for easy removal later.
Toss all ingredients into a large slow cooker (mine is oval; I don't remember the capacity). Add water to cover ingredients by a couple of inches. Cook on high four about four hours, then cook for another 4 hours on low. (YMMV depending on the power of your slow-cooker)
When they are done, the beans will very soft. Remove cinnamon stick and the bag of cloves/allspice. Adjust salt and pepper to taste. Serve drained, over cooked rice or other grain. Drizzle with olive oil and fresh lemon if desired.
Serving Size: Makes about 6 1-cup servings
Toss all ingredients into a large slow cooker (mine is oval; I don't remember the capacity). Add water to cover ingredients by a couple of inches. Cook on high four about four hours, then cook for another 4 hours on low. (YMMV depending on the power of your slow-cooker)
When they are done, the beans will very soft. Remove cinnamon stick and the bag of cloves/allspice. Adjust salt and pepper to taste. Serve drained, over cooked rice or other grain. Drizzle with olive oil and fresh lemon if desired.
Serving Size: Makes about 6 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 260.2
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 391.0 mg
- Total Carbs: 48.4 g
- Dietary Fiber: 15.7 g
- Protein: 15.5 g
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