Pinto Beans (Crock pot)

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Pinto Beans

 

Recipe By :Loida Morales/Adventist International Cookbook

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 cups water

3 cups dried pinto beans -- rinsed

1 clove garlic

2 tablespoons corn oil

1 cup chopped onion

2 cloves garlic -- minced

3 tablespoons diced green bell pepper

1 tablespoon chicken-like broth or seasoning mix

1/8 teaspoon ground cumin

1/4 cup tomato sauce

 

In a large kettle, add beans and one clove of garlic to 6 cups of water. Let

sit overnight.

 

In the morning, drain water from beans, keeping garlic clove. Place drained

beans and garlic in crockpot. Fill with 6 cups of water. Turn crockpot on

high; cook for 8 hours.

 

In a 4-quart kettle over medium-high heat, saute onion, minced garlic, and

pepper in oil. Add chicken-like seasoning, cumin, and tomato sauce. Pour the

cooked beans and liquid into the kettle of vegetables (discard garlic clove);

simmer on low for 1 hour, stirring every 5 to 7 minutes. (The more you stir the

beans, the thicker they will become. If you want to use the beans for

Haystacks, simmer for less time and do not stir them constantly.)