Pinto beans recipe, Mexican-style, for the slow cooker or crockpot.
- 1 small bag of dry pinto beans (1 pound)
- 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.