Kristin's Crockpot Pinto Beans

I learned to make these delicious pinto beans from my 'unofficial' sister, Kristin!!!  Thanks girl!



This little crockpot makes 1/2 a batch!

2 c. dry pinto beans
6 c. water
  Soak 6-8 hours, drain, rinse, and refill with water to cover beans by 1 inch.
Add the following ingredients to the beans and water in the crockpot and cook about 3 hours on high or 6 on low (depending on the crock pot and texture preference)

1 Arbol chili
1/2 onion (or 4 t. dry minced onions)
1 garlic clove, whole (or1/4 t. dry minced garlic)
2 1/2 t. salt

When finished cooking, drain off all liquid and toss out the chili. You can discard the onion and garlic if you want also and then go enjoy the beans!
Mine have stayed fresh in the fridge in a container with a lid for at least a week!
I like to divide them up into individual serving sizes and freeze them for a quick meal.

DON'T FORGET

1/2 c. cooked beans = 1 serving of vegetables or 2 oz. of meat

 Oh.... you can count dry beans, peas, and other legumes as a serving of vegetables or a serving of meat, but the same bowl of beans can’t count as a serving from both food groups. :)

 Click Here to see how much of each food group you need each day/week!