Spicy pinto beans

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.


Contributed by: Edit

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