Ingredients :
- 1 pound dried pinto beans
- 1/4 cup sliced onions
- 8 cups water
- 1 garlic clove, minced
- 1 tablespoon chicken bouillon granules
- 1 tablespoon kosher salt
- 1 teaspoon pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon ground coriander
- Fresh thyme sprigs , optional
Directions :
- Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
- Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
- Transfer beans to a greased 3-qt. slow cooker. Add the next 10 ingredients; stir.
- Cook, covered, on high 2 hours. Reduce heat to low; cook until beans are tender, 6-7 hours. Serve with slotted spoon. If desired, top with fresh thyme sprigs.
