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Homemade Pinto Beans
Submitted by Ivory on July 16, 2009 in Homemade Ingredients, Sides, Slow Cooker, Vegetables
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 2 cups Dried Pinto Beans
- 1 whole Small Onions, Diced
- 3 whole Jalapeno Peppers (seeded And Chopped)
- 3 cloves Garlic, Minced
- 2 slices Bacon, Chopped
- Salt And Pepper, To Taste
Preparation Instructions
Sort & clean beans then rinse. Cover beans with water in crock pot and let sit over night. If water is absorbed add more.
Once beans have soaked overnight, cover with 6 cups of water. Add the chopped onion, jalapeno, minced garlic and bacon strips cut into pieces. Salt & pepper.
Cook on low in the crock pot for 6-8 hrs. Serve with shredded cheese on top.
The beans can be frozen, so making a bigger batch is a great idea. Add more bacon, garlic, jalapeno to taste. If you have left over baked ham or a left over ham bone it could be used in place of the bacon. For vegetarian, omit bacon.
Left over beans can be frozen or refried. Great with fried eggs & tortillas.
