Saturday, January 22, 2011

Pot of Pinto Beans

Pinto beans recipe, Mexican-style, for the slow cooker or crockpot.


  • 1 small bag of dry pinto beans (1 pound)
  • bacon
  • onion
  • cilantro
  • small jar of salsa, or to taste


Rinse bag of beans and soak overnight. Next day put in crockpot or slow cooker covered with water, almost to the top; cover and cook on LOW heat 5 to 7 hours, until beans are tender. After about 5 hours, when beans are tender, fry up desired amount of bacon, onion and cilantro until bacon is cooked through and onion is clear; drain well. Add to beans, along with some of the drippings from bacon.(Before I add this to the beans, I scoop some of the water out of the beans.) Add salsa to taste. Cover and cook about 1 to 2 more hours.

In the last hour, I added salt, a bit of cayenne, a bit of black pepper and some garlic salt to taste...They were a hit at our house!

Served over rice, topped with sour cream, lime flavored tortilla chips, and cheese.

1 comment:

Suko said...

These sound wonderful. I wonder if it would fit in a mini crock pot?