1-Getting started with slow cooker pinto beans: Begin by rinsing the pinto beans thoroughly under cold water to remove any debris, then sort through and discard any damaged ones before placing them in a 6-quart or larger slow cooker. This initial step sets the foundation for a great batch.

2-Heat the oil: Heat the oil in a medium nonstick skillet over medium-high heat and sauté the onion, jalapeno, and ½ teaspoon salt for about 2 minutes until they start to soften. Add the garlic and cook for another 30 seconds until fragrant, then transfer this mix to the slow cooker. Now, add the bay leaves, cumin, oregano, cayenne pepper if you’re using it, and the remaining salt to the pot.

3-Pour in liquids and cook: Pour in the 3 cups of water and 4 cups of chicken or vegetable broth, making sure everything is well combined. Cover the slow cooker and set it to cook on high for 8 to 10 hours, or until the beans are tender check earlier if your slow cooker runs hot to avoid overcooking. Once done, discard the bay leaves and serve the beans with or without the cooking liquid for a versatile meal.

4-If you want to turn them into refried beans: reserve 1 cup of the cooking liquid, drain the rest, and return the beans to the slow cooker. Mash or puree them while adding the reserved liquid as needed for the right consistency, then adjust seasoning to taste. For more ideas on using these beans, remember they work wonders in recipes like easy fruit-based sides for a fun twist.