Overnight Slow Cooker Pinto Beans
1 pound dried pinto beans (2 1/2 cups), rinsed, picked over for tiny stones
7 1/2 cups water
2 teaspoons salt (add after beans are tender)
Put the beans and water in slow cooker. Cover and cook on low until the beans are tender but not falling apart (7 to 9 hours). To cook them faster cook on high until tender 3-4 hoursThe time will vary depending on the size and age of the beans. Once cooked, turn off the slow cooker and add 2 teaspoons salt. If you leave the beans in the slow cooker for a while, they will continue to absorb the liquid as they cool, making them more tender and creamy.