This hearty and flavorful pinto bean stew is perfect for a cozy meal. It's easy to prepare and packed with nutritious ingredients.
Rinse and sort the dried pinto beans, removing any debris.
Soaking the beans overnight can reduce cooking time and improve digestibility.
Chop the onion, celery, green pepper, and roma tomatoes into small pieces.
Uniformly chopped vegetables ensure even cooking.
Mince the garlic cloves.
Crushing the garlic before mincing releases more flavor.
Add the beans, chopped vegetables, minced garlic, cumin, oregano, chili powder, and vegetable broth to the slow cooker.
Layer the ingredients with the beans at the bottom for even cooking.
Set the slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours, until the beans are tender.
Avoid lifting the lid during cooking to maintain consistent temperature.
Stir the stew before serving and adjust seasoning if needed.
Serve with a garnish of fresh cilantro or a squeeze of lime for added freshness.
