Name: Slow Cooker Breakfast Beans Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 4
Ingredients: 1 cup dried pinto beans; 1 onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 jalapeno pepper, seeded and diced; 2 cups vegetable broth; 1 tablespoon tomato paste; 1 teaspoon cumin; 1 teaspoon paprika; 1/2 teaspoon chili powder; Salt and pepper, to taste; Optional toppings: avocado, cilantro, shredded cheese

How To Make Slow Cooker Breakfast Beans

A hearty and flavorful breakfast dish packed with beans, vegetables, and savory spices, cooked low and slow in a slow cooker.

Preparation: 10 minutes

Cooking: 6 hours

Total: 6 hours 10 minutes

Serves:

Ingredients

1 cup dried pinto beans
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 jalapeno pepper, seeded and diced
2 cups vegetable broth
1 tablespoon tomato paste
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon chili powder
Salt and pepper, to taste
Optional toppings: avocado, cilantro, shredded cheese

Instructions

Rinse the dried pinto beans and remove any debris. Place them in the slow cooker.
Add in the diced onion, minced garlic, diced red bell pepper, and diced jalapeno pepper.
In a separate bowl, whisk together the vegetable broth, tomato paste, cumin, paprika, chili powder, salt, and pepper. Pour this mixture over the beans and vegetables in the slow cooker.
Stir everything together to ensure the beans and vegetables are coated with the broth mixture.
Cover the slow cooker and cook on low heat for 6 hours, or until the beans are tender and the flavors have melded together.
Serve the breakfast beans hot, topped with optional toppings such as avocado, cilantro, and shredded cheese.