This is an easy slow-cooker recipe that is hearty and tasty and not bad even in the summer served with a salad.
1 pound dried pinto beans, sorted and washed
3 cups water
1 large onion, chopped
4 to 8 ounces cooked ham, chopped
3 cloves garlic, minced
1/2 cup chopped green pepper
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1 pound dried pinto beans, sorted and washed
3 cups water
1 large onion, chopped
4 to 8 ounces cooked ham, chopped
3 cloves garlic, minced
1/2 cup chopped green pepper
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
Directions:
Cover beans with water and soak overnight; drain. Put beans in a large kettle; cover with fresh water and simmer 20 to 30 minutes. Drain.
Place beans in a 5- or 6-quart slow cooker with water and remaining ingredients. Cover cooker and cook on low setting for 9 to 11 hours, or until beans are soft and done. Stir a couple of times during cooking and add more water if necessary.
Serve with cornbread, rice, a green salad or slaw. Serves 8 to 10.
To find any theme recipe from this year type: recipe2018
February - Beef Stew (StewFeb)
May - Ham & Shrimp Dishes (ShrHamMay)
June - Bread recipes
July - Garden Delights
August- Grilling
September - Salsa, Corn and Jelly
October - Squash Dishes
November - Pumpkin Recipes
December - Herbal Cocktails
To find any recipe featured this month - use the search box and type: ShrHamMay
For 2018 the monthly recipe themes will be:
January - Chicken Soup (ChickJan)
March - Jambalaya (JambMar)
June - Bread recipes
July - Garden Delights
August- Grilling
September - Salsa, Corn and Jelly
October - Squash Dishes
November - Pumpkin Recipes
December - Herbal Cocktails
No comments:
Post a Comment