Ingredients
1 pound dry pinto beans
½ cup mirepoix
1 ½ teaspoons sea salt
3 garlic cloves, minced
2 bay leaves
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
7 cups water
4 cups veggie broth
Directions
1
Check the beans for any bad ones and remove them. Rinse remaining beans.
2
Add all ingredients to the crockpot.
3
Cook on medium high for 8 hours, until beans are tender.
4
There will be leftover liquid. You can serve the beans kinda soupy or strain them out. The leftover liquid can be used later in soup stocks.
5
To store the beans, place them in an airtight container in the fridge. You can freeze them for up to 6 months.
6
These beans are great as a side to any Mexican dish but make great tacos, nachos, and burritos too.