Pinto beans are like little canvasses with beautiful splashes of brown on a base of beige, thus they are named pinto which means painted in Spanish. When cooked, they change to a darker single tone and the splotches disappear. The beauty of these beans doesn’t stop there. They are rich in nutrients, protein powerhouses, and a rich source of fiber which helps stabilize blood sugar levels and lower cholesterol.
Sure, dried beans take time, as they need to soak before cooking, but keep in mind that their nutritional content is much higher than canned versions. But we can cut time by using a slow cooker. After soaking the beans in water overnight, you can add them to the slow cooker in the morning before you leave for work and come home to tender, home-cooked beans. In this salad, we kept everything simple with minimal, fresh, and healthy ingredients.
Slow Cooker Pinto Beans, Tomatoes and Onion Salad
- 3 cups dried pinto beans also other kinds of beans can be used
- 8 cups water
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 red onion big, sliced
- 2 cups cherry tomatoes or 3 big tomatoes, sliced
- 3 tablespoons extra virgin olive oil
- 3 parsley sprigs fresh
- Soak the beans in abundant water overnight or at least 6 hours, drain then discard the water.
- Put the beans in the slow cooker along with the water, 1 teaspoon salt, and pepper.
- Set the slow cooker on high for 6 hours.
- Drain the beans and discard the water.
- In a serving bowl, mix the beans, onions, and tomatoes.
Beans are great for our bodies and here are more amazing recipes to choose from:
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