2 Lbs Raw Dry Pinto Beans (Cleaned and washed) 2 Garlic Cloves 1/2 Large Onion (diced) - OPTIONAL Salt and peppter "to taste" 1 TSP Canola Oil - *Do not use if bacon is added* 1 Jalepeno Sliced(Fresh or Pickled)*OPTIONAL* 2 Chili Piquin Pods (they are very small and hot) *OPTIONAL* 1 Strip of Diced Bacon (uncooked) *OPTIONAL
Directions:
Crock Pot 5 Quart:
Add all ingredients to the crock pot and fill with water. Cook on Low for 8 hours or on High for 4 hours.
Stove Top:
Add all ingredients to a 4 1/2 Quart Pot or Dutch Oven. Add water leaving a 1/2 an inch from the top. On High heat bring to a boil, then lower heat to a simmer for about 3 1/2 hours or untill tendar. You may need to add water during cooking process if the water goes below the ingredients.
Mexican Pinto Beans
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Posted - 06/10/2015 : 10:13:47
