To prepare my pinto and black beans, I began by soaking them overnight. Why soak them, you ask? Here are some benefits:
- Better digestibility
- Minimizes gas
- Preserves nutrients
- Shortens cooking time
- Removes contaminants
- Reduces phytic acid effects
Begin by rinsing the beans thoroughly.

Cover them in water and place a towel over the bowl overnight. I would suggest not soaking pinto or black beans more than 8 hours. I soaked mine for 8 hours and it was too much. {Other beans with harder coverings will require longer soaking though.}

In the morning, rinse the beans and place in crock pot on high setting for 3-4 hours.

Because I soaked them overnight too long, my pinto beans turned out a little mushy and the black beans broke apart. Thankfully, they were still edible.

My first time soaking the beans didn't turn out so well but there was a trial and error period that I went through until I figured out the right soaking and cooking times depending on the bean. This batch was one of my better ones. Here's a helpful link if you'd like more information on soaking beans: Nourished Kitchen.
I used these beans to make Spinach and Three Bean Enchiladas. They were delicious! Even my meat-loving husband loved them. I'll post the recipe soon!












