Slow-Cooked Zesty Pinto Beans |
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Prep Time: 30 Minutes Cook Time: 720 Minutes |
Ready In: 750 Minutes Servings: 12 |
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Great recipe for the crockpot. Ingredients:
1 (16 ounce) bag dried pinto beans, sorted and rinsed (3-1/4 cups) |
2 cups water |
1 cup chopped onion (2 medium) |
1/2 cup finely chopped cooked ham |
2 garlic cloves, minced |
2 tablespoons brown sugar |
1 tablespoon chili powder |
1/2 teaspoon cumin |
1/2 teaspoon salt |
1 (14 1/2 ounce) can diced tomatoes and green chilies, undrained |
Directions:
1. In large saucepan, combine beans and 10 cups water. Bring to a boil. Reduce heat to medium-low, simmer 1 to 1-1/2 hours or until beans are tender but still firm, stirring occasionally.
2. Drain beans, discarding water. Place beans in 3-1/2 to 4 quart slow cooker. Add 2 cups water and all remaining ingredients except tomatoes; mix well.
3. Cover; cook on Low setting 8 hours.
4. Add tomatoes; mix well. Cover; cook 1 to 2 hours longer or until beans are tender.
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