Crockpot Pinto Beans & Cornbread

The ultimate comfort food for each of us is different. For some it's mac and cheese, others favor chicken noodle soup or mom's homemade spaghetti. My husband is a beans and cornbread kind of guy. For about five dollars I made his day, which in turn made my day because who doesn't love to make someone smile!

I trusted Ree for a good cornbread recipe, and once again she delivered. There are some women who make the world a better place, and she is one of them!

Crock Pot Pinto Beans 
from The Apron Gal

1/2 onion, diced
1.5 cups dry pinto beans, rinsed
1/2 large jalapeno pepper, seeded and diced
1 tablespoons minced garlic
2.5 teaspoons salt
1 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
5 cups water
 
Rinse pinto beans and place in crock pot with all remaining ingredients. 
Turn crock pot to high and let cook for around 3.5 hours. If possible, stir occasionally. Beans should  be soft and a lot of the water should have evaporated but you don't want them to turn to mush, so I would check them around 3 hours, then 3.5 hours and if they aren't done let them go up to 4 hours. You want them to be soft so they melt in your mouth!