I've never made pinto beans with bell peppers, think I'll have to try that. I like to make really big batches of pinto beans (in my really big crock pot) and I usually just throw spices in until they smell the way I want them to smell. My last batch was a rush job and didn't come out the way I would have liked but oh well, it fed the bottomless pit I'm married to and gave me something to take to work for lunch for the week.
These sound really yummy. Please let us all know how they turn out. (Unfortunately we're so broke right now that my contribution to the Cinco de Mayo potluck at work is going to have to be a package of napkins and package of fancy paper plates that have been in the trunk of my car since our February potluck got canceled. )
I'm making these Spicy Pinto Beans in preparation for Cinco de Mayo on Thursday. Also, black beans with hot chilies are extremely good. Use them as a side, or burrito filling, or see the serving suggestions below. Also when you click on and open the article, see the recipe for Marie's Mexican Pinto Beans.
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 and sorted beans with water; cover bowl and let soak overnight. Drain beans; combine all ingredients in slow cooker. Cover and cook on HIGH for 6 to 10 hours, or until beans are tender.
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