Serve these pinto beans with cornbread & slaw
for a great meatless dinner.
16 ounces dried pinto beans, rinsed and picked over, soaked overnight
1 cup chopped onion
1/2 cup chopped green bell pepper
2 medium cloves garlic, minced
6 cups water, or to cover
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
Cover rinsed & sorted beans with water; cover bowl & let soak overnight.
Drain beans; combine all ingredients in slow cooker
Cover & cook on HIGH for 6 to 10 hours, or until beans are tender.