Sunday, May 2, 2010

Mexican Style Pinto Beans

Beans, Beans, They're Good for Your Heart...
Serves 4


Ingredients:


1c. Dry Pintos
1 Can Rotel Tomatoes (or 1 can of diced tomatoes & 1 can of green chiles)
1 Sprig of Fresh Oregano (pull the leave off of the stem and tear them in half) or 1 Pinch of Dried Oregano.
1 Tbsp. of Veggie Better Than Bouillon or 1-2 Cubes of Veggie Bouillon
2 C. Water


Optional:
5 Sprigs of Cilantro (pull the leave off of the stem and tear them in half)


Soak the beans overnight (I rinse them and change the water once before I go to bed.). In the morning add all of the ingredients to a crock pot. Set the heat at high, then turn down to low after about 45 minutes (I start the beans when I wake up, then turn down the heat just before I leave for work.) Cook on low for about 8 hours, or until the beans are tender. You can also do this recipe in a large pot on the stove, keeping the heat on low. Make sure the pot is large enough, so that the beans don't boil over while you're gone.

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