Mexican Style Pinto Beans

I have lots of bean recipes.  You what they say about the whole "musical fruit" thing...I guess we go for it because we eat lots of beans.  I love, love, love the typical refried beans and I usually make those, but my sister made these beans and we all loved them.  I made a double batch of this recipe to take to our small group nacho bar potluck and didn't have many leftovers!  What was leftover my kids ate with a spoon for lunch today.

These ranch beans are perfect wrapped in a tortilla, dipped with tortilla chips or in chili.

Mexican Style Pinto Beans

adapted from sparkpeople.com

1 lb dried pinto beans, or 2 c. dried beans

3 Tb. cumin

1/2 tsp. crushed red pepper

3 tsp. smoked paprika

3 tsp. granulated garlic

2 Tb. chili powder

1 Tb. salt

1 large onion, chopped

1 bell pepper, chopped (any color)

4 cloves garlic, minced

1 can Rotel, undrained

1 14 oz can crushed tomatoes

3-4 c. water (or more if you don't soak the beans head of time)

1 bunch cilantro, chopped

Rinse the beans and cover them with water and soak overnight.  If you don't have time to soak the beans, just add more cooking time in the morning and 1-2 c. more water.  Rinse the soaked beans and add to your slow cooker.  Measure all dry seasonings, add to the slow cooker, and stir the beans to coat.  Add in the onion, bell pepper, garlic, rotel, tomatoes and water, and stir.  (You want enough liquid to cover the beans.)  Cook on low 4-6 hours, adjusting salt or seasonings as you like.  Stir in the cilantro once the beans are cooked. You can keep the beans on warm as long as you need before serving.  

 

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