A few weeks ago when I shared my tip for the best pot of beans, I mentioned that I would be sharing the recipe for the beans in that picture soon. Today I am finally sharing it with you.
Besides my secret ingredient for the best beans, there are a few other ingredients that make these pinto beans easy and delicious, so I knew I needed to share the recipe with you all. I am sorry it took so long.
These beans are great served on their own, with cornbread, or with just about any Mexican food.
What I love about this pot of beans is how easy they are to make and how easy they are to use in so many ways.
This is one of those recipes that you can easily double to use for several meals over the course of the week. Serve this one night with cornbread and salad for an easy dinner. Serve it the next night with quesadillas and Mexican rice. And if there are any left you can serve them a third night as a burrito filling. Tomorrow I am going to show you yet another way I served them recently. These really are delicious and versatile.
These beans also freeze great. I love freezing beans like this in small containers to pull out on busy nights when I need a quick dinner or side dish.
Slow Cooked Pinto Beans
- 1 pound pinto beans
- 1 teaspoon chili powder
- ½ teaspoon ground oregano
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 4 cups chicken broth
- 3 tablespoons bacon grease
- 1 tablespoon lime juice
- Soak beans overnight.
- Drain in the morning and place in slow cooker
- Add remaining ingredients except lime juice.
- Cook on low for 8 hours or until beans are tender.
- Stir in lime juice and serve.