Crockpot Mexican Pinto Beans Recipe
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Bring some Tex-Mex flavor to your table with these crockpot Mexican beans stuffed with tomatoes, garlic and chili powder along with bacon and Mexican seasonings. As a regular alternative to other or another Mexican-inspired meal, these beans can also be partially mashed for a low-fat alternative to sugared beans.
What you’ll need
1 pound pinto beans ( soaked overnight, then simmered until tender) 4 cups cold water 1 cup onion (roughly chopped) 1 14.5-ounce tomato 2 cloves garlic (chopped) 2 teaspoons chili powder 2 teaspoons chopped cumin 2 teaspoons salt Optional: 1/4 teaspoon ground cayenne pepper Optional: 1/4 pound salt Pork (or bacon, chopped)
How to make it
Place all ingredients in a cream jar. Cover and bake on high for 2 hours, then reduce for 5 to 7 hours.
If you prefer, these beans can be served as sugared beans – just stir the porridge before serving.
Nutritional guidelines (per serving) Calories 231 Total fat 5 g Saturated fat 2 g Saturated fat 2 g Cholesterol 12 mg Sodium 680 mg Carbohydrate 32 g Fiber 10 g Protein 15 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
