1 16oz pkg pinto beans
1 can mild Rotel or diced tomatoes
1-2 cups beef broth
bell pepper (optional)
salt, pepper, cumin, garlic salt
brown sugar (not so secret anymore ingredient)
Sift through the beans to take out any rocks. Soak in a bowl of water for 15-30 minutes and rinse.
Dice onion, bell pepper, and bacon and add to crock-pot. (Some people might prefer cooking the bacon a little bit in a skillet before adding it.)
Add desired spices, sugar, salt and pepper to taste. (I know there aren't many measurements of ingredients in this recipe; I usually "eye" everything, sorry!)
*Add the Rotel or tomatoes the last 30 minutes or so of cooking. The tomatoes might become rubbery if they're in the crock-pot the whole time.
If needed, add more spices to taste.
Enjoy with tortillas or cornbread. This makes a lot of beans, so we'll usually have them the next day for leftovers in burritos or a taco salad. We like to call our daughter, Maevri, our little beaner. She can definitely put away a couple of servings of beans for a meal. Maybe your kiddos or familia will like them too! And it's okay, she's Hispanic, so we can call her that ;)
|(There are two, 16oz bags of beans cooking in this picture if it looks like a lot!)|