Earlier this week I touted my love for Mexican food. And then I teased you with some homemade beans in the photo with my Mom’s Carne Guisada. That wasn’t very nice was it?
Growing up, my grandma would make beans in a big pot all the time. We lived so close to my grandparents that my mom would go over and pick up a container of beans often. I mean, if you’re going to make them, why not make the whole bag right? They go with pretty much anything you make. Have you had some with scrambled eggs and cheese for a breakfast taco? If not, you should get right on that.
With Cinco de Mayo being celebrated this weekend, I know a lot of folks will be making Mexican food at home. These beans will make a nice addition to your family dinner. They were flavorful and easy since they are made in the slow cooker. The only hard part is having to let them soak over night. But they’re worth it.
Slow Cooker Pinto Beans
1 – 16 oz bag Pinto beans
4 c Water
1 tsp each Salt, pepper, and garlic powder
1/2 tsp cumin
1/3 c Onions, chopped
1 tsp Minced garlic
Clean pinto beans overnight according to package instructions.
In a 6-cup slow cooker, add beans and 4 cups water. Add onions, garlic and seasonings. Cook on high for 6 hours.
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