Crock Pot Pinto Beans

INGREDIENTS

1 lb

dry pinto beans (2 cups)

2 tsp

extra-virgin olive oil

small yellow onion, chopped into 1/4-inch dice

jalapeno, cored, seeded, and finely chopped

1 1/2 tsp

kosher salt, divided

3 cloves

garlic, minced (about 1 tablespoon)

bay leaves

1 tsp

ground cumin

1 tsp

dried oregano

1/8

to 1/4 teaspoon cayenne pepper (optional)

3 cups

water

4 cups

low-sodium chicken broth or vegetable broth, divided

For serving: queso fresco or shredded Monterey jack cheese, diced tomatoes, diced red onion, chopped fresh cilantro, avocado (optional)