Ingredients
- 2-3 lb pinto beans
- 1 onion (small)
- 1 can ROTEL Original Diced Tomatoes and Green Chilies
- 2 jalapeños (large)
- 1 tbsp cumin powder
- water (enough to cover the beans in the crockpot)
Optional
- sausage or bacon hot spicy
Instructions
- Sort and rinse the pinto beans to remove any debris or damaged beans
- Chop the small onion and 2 large jalapeños
- Place the rinsed pinto beans in a small crockpot
- Add enough water to cover the beans by about 2 inches
- Turn the crockpot on high and cook for 4-6 hours
- After 4-6 hours of cooking on high, add the chopped onion, can of ROTEL Original Diced Tomatoes and Green Chilies, and chopped jalapeños to the crockpot
- Stir in 1 teaspoon of garlic powder and 1 teaspoon of comino (cumin) powder
- If using, add the hot spicy sausage or bacon at this stage for extra flavor
- After adding all the ingredients, reduce the crockpot setting to low
- Continue cooking the beans on low overnight (approximately 8-10 hours)
- Check the beans in the morning. They should be tender and flavorful
- Adjust seasoning with salt and pepper to taste if needed
Nutrition
Calories: 171kcalCarbohydrates: 32gProtein: 11gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 66mgPotassium: 535mgFiber: 11gSugar: 1gVitamin A: 74IUVitamin C: 2mgCalcium: 63mgIron: 3mg