Crock-Pot: Pinto Beans

Meatless in March continues for our family as we go meatless, not on Monday’s, but on Friday’s for the Lenten season.  Meatless meal #2: Crock Pot Pinto Beans.  Easy, savory, delicious.  Served best with cornbread.  Enjoy!


Therefore what God has joined together, man must not separate. Mark 10:9 (HCSB)


CROCK POT PINTO BEANS

The night before, I rinsed my package of beans and put them in my crock pot.  I followed the “over-night soak” instructions per package.

The next morning, I drained the water from the beans in a colander and rinsed them again.

And put them back into the crock pot with chicken broth, onion, salt, and pepper.

I turned my crock pot on “High” for about 5-6 hours and wha-lah!

Cornbread and beans… they’re best friends.  Let not man separate….. ;).

 


CROCK POT PINTO BEANS

Ingredients:

  • 1 lb pinto beans
  • 4 cups chicken broth
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1 medium onion-chopped

Instructions:

Pre-soak beans overnight according to package instructions.  Rinse.  Place in crock-pot with chicken broth, onion, salt and pepper.  Cook on “HIGH” for approximately 6 hours.

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