Tacos, burritos, and nachos find their way onto our menu quite often.  Preparing a batch of pinto beans and freezing the ‘planned-overs’ is a time, money, and sanity saver.  Try these beans with our chorizo for a great meal!  Adjust the salt and heat to your liking.  


Ingredients:

  • 2 lb bag of dried pinto beans
  • ~12 c water
  • 5-6 cloves of minced garlic
  • 1 chopped onion
  • 1 chopped green bell pepper
  • 1-2 chopped jalapeno peppers
  • 1/4 to 1/2 tsp cumin
  • 1/8 tsp chipotle powder
  • ~3 tsp salt

Directions:

  1. Rinse beans thoroughly under cool, running water.
  2. Fill crock pot with the water and add the beans and all other ingredients.  Cook on ‘High’, stirring occasionally, for 6-8 hours.
  3. If needed, drain off any excess liquid and add any additional salt/seasoning.  Leave as-is, if you prefer a chunkier texture of beans or blend with an immersion blender or mash, if you prefer a smoother texture.  Enjoy!
Crock-Pot Pinto Beans
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