Ingredients:

  • 1 lb dried pinto or kidney beans, rinsed and sorted
  • 6 cups low-sodium vegetable or beef broth
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 bay leaf
  • 1 lb ground beef, browned and drained (optional)
  • 1 lime, juiced

Instructions:

  1. Rinse the dry beans under cold water in a fine-mesh strainer, removing any small stones or debris. Dice the onion and mince the garlic. If using ground beef, brown it in a skillet over medium heat until fully cooked, then drain the excess fat.
  2. Add the rinsed beans, broth, olive oil, onion, garlic, and all spices to the crockpot. Stir until the spices are evenly distributed. Secure the lid and set the cooker to Low for 8 hours or High for 4-5 hours.
  3. Remove the bay leaf. For a creamier consistency, lightly crush about ½ cup of the beans directly in the pot using a potato masher or fork. Stir them back into the liquid to thicken the sauce. Stir in the fresh lime juice and adjust salt to taste.