Slow Cooker Pinto Beans

Ingredients:

• 450 g dry pinto beans, washed and sorted (see note)
• 1.4 liters of lightly salted chicken broth
• 1 jar (220 g) pickled jalapeños, diced
• 2 tbsp. l. dried oregano
• 1 tbsp. l. ground cumin
• 3 cloves of garlic
• 2 dried bay leaves
• 1/4 cup cilantro leaves + 1/4 cup chopped cilantro stems, optional
• 3/4 cup shredded sharp cheddar or crumbled cotija or queso fresco cheese
• 1 lime, cut into wedges
• Special equipment: slow cooker with a capacity of 4-7 l.

Preparation:

1. In a slow cooker, combine the beans, chicken broth, pickled jalapeños, and the brine from the jar. Add the oregano, cumin, garlic, bay leaf, cilantro stems, if using, and 1 teaspoon salt. Cover and cook over high heat until the beans are tender but still hold their shape, 8–10 hours.
2. Remove and discard the bay leaf. Crush the garlic cloves with the back of a spoon and mix them with the beans. Serve sprinkled with cheese, cilantro leaves, and lime wedges.
   
   Note
   
   Soaking beans in cold water overnight before cooking will speed up cooking and help them hold their shape better. If you decide to soak the beans, reduce the cooking time to 4–5 hours on high power.