- 1 pound dried pinto beans
- 1 onion, chopped
- 1 clove garlic, minced
- 2 jalapeno peppers, chopped
- salt and ground black pepper to taste
- Place pinto beans into a large bowl and cover with several inches of water; soak at least 8 hours and up to 24 hours. Drain and rinse before using.
- Place soaked pinto beans, onion, garlic, and jalapeno peppers in a slow cooker; pour enough water over mixture to cover with several inches. Cook on Medium-Low, 4 to 6 hours. Season with salt and black pepper.