Beans, Beans, there good for your heart, the more you eat the more you Fart. Oh umm excuse me! I like that song.
I just love me some beans, they are warm, comforting, spicy, filling and so easy to make!! I know sometimes beans get a bad rap, for being gasiousness (made up word, I think) making little suckers and such. But in all honesty they are so darn good for you, full of protein, fiber and nutrients. For instance, I made these crock pot beans with full intentions of turning them into re-fried beans and making breakfast taquitos with them. But they went so fast this never happened. So note to self, when making this double the recipe.
Ingredients: 1 lb pinto beans, 1 can rotel tomatoes, 1 onion, 4-6 garlic cloves, 1 tsp chili powder, 1 tsp cumin, 1 tsp salt, 2 jalapenos (optional), 1/2 lb ham pieces, 4-5 cups water.
Start off with rinsing the beans really well
See I found a clump of dirt, yuck!
Once rinsed thoroughly add to crock pot along with 4 cups of water
Chop and de-seed the jalapenos, garlic and onions
Add them all to the beans
Then add 1 tsp cumin, chili powder, and salt
At my grocer they sell the packets of boneless ham pieces, use about half the package
roughly chop and add to beans
Then add 1 can of rotel, if the water isn’t covering all the veggies, add a bit more water
Cook on high for 7-8 hours, until beans are cooked to perfection
Serve as meal, with cornbread. Great in Mexican dishes, taquitos, eggs, you name it!
Print This Recipe
Crock- pot Pinto Beans
1 lb pinto beans
1 can rotel tomatoes
4-6 garlic cloves
1 tsp chili powder
1 tsp cumin
1 tsp salt
2 jalapenos (optional)
1/2 lb ham pieces (optional but highly recommended)
4-5 cups water.
Start by rinsing your beans very well, checking for any beans to discard, dirt etc. Add washed beans to crock pot along with 4 cups water. Chop and de-seed jalapeno, chop onion and garlic add all to beans. Add spices, stir well. If using ham pieces, roughly chop and add to beans. Then dump in 1 can of rotel tomatoes stir well. If water isn’t covering all ingredients go ahead and add up to 1 cup more water. Cover and cook on high for 7-8 hours. Serve alone or with cornbread. Enjoy!
This recipe was posted @ Eat At Home, “Ingredient Spotlight”