I’d said (on Instagram) I would post this wonderful recipe a few days ago, but time just got away from me. It is so delicious that I cannot let any more time pass before posting the details. So, here they are! It’s a recipe that I originally found on food.com. I followed their recipe to a tee the first time, and I loved it. The second time I made it, I tweaked a few things, and once again, it was so tasty. This time, I tweaked it to perfection (at least, to MY ideal of perfection). Lots of people like spicy hotness in their food, and for those of you who do, you’ll definitely want to spice this up with some pepper flakes (as in original recipe), or whatever else you like that gives it that extra heat.
4 cups dried pinto beans, washed and rinsed
4 tbsp cumin
1 tbsp plus one tsp of smoked paprika
1 tbsp plus one tsp of garlic powder
2 tsp onion powder
2 tsp oregano
1 tbsp plus one tsp of Himalayan pink salt
4 tbsp olive oil
1 large sweet onion, finely diced
1 1/2 cups Pomi strained tomatoes, or tomato passata
6 garlic cloves, minced
1 bunch of cilantro, finely chopped (or, 2 tbsp dried coriander seed)
10 cups of filtered, fresh water
Prepare the slow cooker with a coating of olive oil (either sprayed, or lightly coated with your favorite oil). Wash and rinse your dried pinto beans, and add them to the slow cooker. Add all the spices and the olive oil, then mix well. Add the onion, tomato (Pomi or tomato passata), garlic, and cilantro. Mix again. Lastly, add the 10 cups of filtered water, and stir all together. Cover your slow cooker, and set to LOW for 14 hours. (I’ve done them on HIGH for less time, but they were not nearly as good.). They will be so delicious, you will want to make them once a week! If you put them on around 7 pm (as I did), and wake up in the morning around 7 or 8, you will be wanting to eat them for breakfast, I guarantee it!
I served them with a freshly steamed batch of spiralized noodles on top (steamed and spiralized zucchini), which just made them a perfectly balanced meal.