SOMETIMES SLOW AND STEADY DOES WIN THE RACE
We came across this recipe when looking for something to serve with a smoked brisket. Baked beans were too sweet, ranch style beans did not cut it either. After trying several different recipes from pinterest, google, food network etc. etc. we came across this on the Magical Slow Cooker Website. Its a great side, or a meal on its own. Also makes some tasty bean burritos. I do the 10 hours on low option.
INGREDIENTS:
1 lb. dried pinto beans soak these overnight, see below 32 oz. container chicken broth
½ cup finely diced white onion
1 jalapeno, sliced
1 tsp. chili powder
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. pepper
INSTRUCTIONS:
- To soak the beans overnight, sort the beans, make sure there is no dirt clumps or rocks. Add the beans into the slow cooker insert. Cover with enough water to cover plus a few inches. Let them sit overnight, do not turn on the slow cooker yet.
- In the morning drain the water off the beans. Add the remaining ingredients and stir. Cover and cook on HIGH for 8 hours or LOW for 10 hours. Do not open the lid while they cook, or they will not get tender.
- When the cooking time is done, stir. Serve as a side or as a main dish with cheese and tortillas. Enjoy!