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|EVERY FEW MINUTES|
|CROCK POT PINTO BEANS|
1 bag uncooked pinto beans
1 yellow onion
1/2 green bell pepper
3/4 pack bacon (sliced into 1-2 inch pieces
1 can of Rotel tomatoes (original)
2 large fresh tomatoes
1/2 bunch of fresh cilantro
salt, pepper, garlic salt, Cajun spices, very little rosemary
Put the beans in the bottom of a 6 or 7 quart crock pot (a 7 quart works better). Cut the onion into medium size slices and add to beans. Cut bell pepper and add to beans. I only like to use half a bell pepper, but you can use the entire bell pepper if you would like.
Cut the bacon and add to the beans. Pour the Rotel over the beans. Wash and cut the tomatoes and add to the beans. Wash and cut the cilantro and add to the beans. I do not like to use the stems - just the green leafs. Disgard the stems.
Add salt, pepper, garlic salt, Cajun spices (Tony Chachere's etc.) and very little rosemary. The small amount of rosemary adds a nice touch.
Cover the beans. You probably will need about 3-4 inches of water over the top of the beans because when they start to cook they will absorb most of the water. You can always add more water if needed, but don't add cold water because it will cause the beans to split. You will need to add hot water.
Cooking will take about 7-8 hours cooked on low. You can cook them on high, but I like to cook them on low because they cook down better and have a better taste. These beans go great with barbecue.
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