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.
