Guest guest Posted July 8, 2008 Report Share Posted July 8, 2008 Yum! What an easy recipe, too. Just one question: Do you need to drain off any of the water from the beans before you add the veggie saute and salsa or do the beans cook down and absorb most of the liquid? ~ PT ~ *one of the mods on * Those who flee temptation generally leave a forwarding address. ~ Lane Olinghouse ~~~*~~~*~~~*~~~> , Donnalilacflower <thelilacflower wrote: > > Crockpot Mexican Pinto Beans > > 1 small bag of dry pinto beans, 1 pound bag > 1 sm. jalapeno minced > onion > cilantro > small jar of salsa, or to taste (medium or hot) > > Rinse bag of beans and soak overnight. Next day put in crockpot 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, saute some onion, jalapeno and cilantro until onion is soft. > Add to beans, along with salsa to taste. Cover and cook another 1 to 2 more hours. > > We create > / > Quote Link to comment Share on other sites More sharing options...
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