Ingredients
1 pound dried pinto beans1/4 cup sliced onions8 cups water1 garlic clove, minced1 tablespoon chicken bouillon granules1 tablespoon kosher salt1 teaspoon pepper1 teaspoon ground cumin1/2 teaspoon dried thyme1/4 teaspoon dried marjoram1/4 teaspoon ground coriander Fresh thyme sprigs , optional
Preparation
Sort beans and rinse in cold water. Add 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.
Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.
