Can you call dumping some beans in a crockpot, filling with water and tossing in some spices a recipe? If so- here it is in all its quick, easy, thrifty, and fiberous glory!
Pinto Beans
at least 2 cups Dry Pinto Beans
1 TBS Ham Bouillon
1 TSP Cumin
1/4 cup jalapeno peppers (optional)
Rinse desired amount of dried beans and place in crock-pot. Add enough water to cover beans by at least 1 inch. Add bouillon, cumin, and peppers. Cook on low for 8-10 hours or high 4-6 hours. (All crock-pots are different so you might have to experiment with settings and time.)
Nutrition Information
Serving Size: 1/2 cup
Meal Plan: 125 Calories; 1 starch, 1 lean meat
I am going to serve this with green chili cornbread (jiffy mix with a can of green chilies) and a can of Margaret Holmes Seasoned Collard Greens (found at Kroger).
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