Slow Cooker Pinto Bean Curry

This tasty dish is for all the kitchen multitaskers out there. Just put all pinto been curry ingredients into the pot, sauté, and sit back while the slow cooker does the cooking for you!

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Slow Cooker Pinto Bean Curry

This tasty dish is for all the kitchen multitaskers out there. Just put all pinto been curry ingredients into the pot, sauté, and sit back while the slow cooker does the cooking for you!

Course: Curry

Cuisine: Indian

Servings: 6

Ingredients

• 2 cup pinto beans
• 5 cup water
• 1 tsp cumin seeds
• 1 bay leaf
• 3 tomatoes (pureed)
• 1 tbsp ginger garlic paste
• 4 green chilies (chopped) (adjust to taste)
• ½ tsp turmeric powder
• 1 tsp Kasmiri red chili powder (adjust to taste)
• 1 tbsp coriander powder
• 1 tsp rajma masala (I used MDH Rajma Masala)
• ½ tsp roasted cumin powder
• 2 tsp Kasuri methi
• 5 tbsp oil
• salt to taste

Instructions

• Wash pinto beans and add to a slow cooker.
• Add 4 cups of warm water to the slow cooker. Cook the beans on high until they turn soft. (It takes around 8 hours for the beans to cook). If needed, add ½-1 cup of water as needed to cook the beans.
• Pour oil into a separate pan. Once hot, add cumin seeds and bay leaves.
• Once cumin seeds are aromatic, add chopped onions and sauté until the raw smell fades.
• Now, add ginger garlic paste and green chilies to the pan. Sauté until the raw smell fades.
• Next, add turmeric powder, coriander powder, Kasmiri red chili powder, and Rajma masala powder.
• Sauté for 10 seconds and add the pureed tomatoes. Cook for 3-4 minutes.
• Then, add roasted cumin powder and salt. Mix well and add crushed Kasuri methi leaves.
• Add the cooked beans to the pan and mix well. Use water to adjust the consistency as needed.
• Transfer the curry back to the slow cooker and cook on high for 30 minutes.
• Let the curry sit in low setting until served. Slow cooking makes the curry thicker and the beans tastier.
• Serve hot with rice, roti or naan.

Notes

• To speed up the bean cooking process, soak the beans in water overnight.
• You can also cook the beans in a pressure cooker by soaking the beans overnight and pressure cook until soft (around 4-5 whistles).
• To speed up the curry cooking, instead of transferring the curry back to the slow cooker, add the cooked beans to the pan and cook on medium flame for 6-8 minutes. 
• You can make this into a creamy curry by adding 1/4 cup of heavy whipping cream when adding Kasuri methi.

• See below for additional varieties or sides that go well with this dish.
  • Naan