Wednesday, March 11, 2009


About a year ago, a friend passed along the recipe for these beans, but until I smelled them cooking at her house one day, I never tried them. As an option for a healthy and fairly inexpensive meal decided to give them a go after experiencing the pleasing aroma in her kitchen. I wasn't sure how the kiddos would respond, but this dish has been surprisingly well-received.

2 c (1lb) dry pinto beans, rinsed and drained
6 c water
1 Tb Mexican seasoning
2 tsp salt
Combine and cook on high in the crock pot all day. Mash the beans in the pot. Heat 2 Tbs oil in a small saucepan, then add 1/4 c flour; stir and cook for a few minutes. Stir this oil/flour mixture into the beans in the pot. Serve.

To be honest, I did not really care for beans as a child, but have grown to appreciate them more as an adult.

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