A delightfully sweet and tangy twist on classic slow cooker pinto beans, made possible by the unusual addition of pickled plum umeboshi brine.
Ingredients: 2 cups dried pinto beans, rinsed and soaked overnight. 1 onion, finely chopped. 3 cloves garlic, minced. 1 cup pickled plum umeboshi brine. 4 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Pickled plum slices for garnish.
Instructions: Soak the pinto beans and put them in the slow cooker. To the slow cooker, add the chopped onion, minced garlic, pickled plum brine, vegetable broth, ground cumin, smoked paprika, chili powder, salt, and pepper. Mix the ingredients thoroughly by stirring. Cook the beans on low, covered, for 6 to 8 hours, or until they are soft. After the beans are cooked, taste and adjust the seasoning before serving hot. Add slices of pickled plum to each serving. Savor your Pickled Plum and Slow Cooker Pinto Beans!
Prep Time: 15 minutes
Cook Time: 360 minutes
Steve