jpshaw
New member
I know I'm the new guy but I do have a few recipes I really like. This one comes from a Crock Pot cookbook but had 610 mg of sodium per serving. I have altered it greatly omitting the large portion of salt, the "canned" pinto beans and substituting the Mexele Chili powder seasoning for Chile powder. It taste like "Ranch Style Beans" so if you don't like that product don't bother with it. The main advantage is that you just throw everything into the crock pot and turn it on.
1 Lb dried pinto beans, sorted
1 large onion, chopped
2 cloves garlic, minced
6 1/2 cups water
1 Tbs Chili powder (Not chili powder seasoning)
1 1/2 tsp No-Salt (salt substitute)
1/2 tsp pepper
Mix it all together in a 3 1/2 Qt slow cooker and cook on high for 7 - 9 hours. The high setting might bother some but remember the beans are not presoaked.
1 Lb dried pinto beans, sorted
1 large onion, chopped
2 cloves garlic, minced
6 1/2 cups water
1 Tbs Chili powder (Not chili powder seasoning)
1 1/2 tsp No-Salt (salt substitute)
1/2 tsp pepper
Mix it all together in a 3 1/2 Qt slow cooker and cook on high for 7 - 9 hours. The high setting might bother some but remember the beans are not presoaked.
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