I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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*I have recently added a $ label to show that I've calculated the price of the recipe. All prices include 3% food tax.*

Thursday, June 24, 2010

Mexican Crock Pot Pinto Beans (Anita Heap)

Updated 8/5/12.
$2.15 with 3% tax

This is my family's classic stand-by bean recipe. My daughters requests this for their birthday meals every year! I always serve this with cornbread. I hope you enjoy it, too!

2 c dry pinto beans (or variety)
6 c water
2-8oz cans tomato sauce
2 tsp salt
2 Tbsp taco seasoning (may add more)
Ketchup, 2-3 long squirts (optional)

Let beans soak in 6 cups of water overnight. Drain the water and add another 6 cups back to the pot.* Add remaining ingredients (except ketchup and cheese) and turn on high for 6-8 hours. Add ketchup and cheese to taste. Serve warm.

*My sister says this is optional. She never does it, and I always do it. I guess it works both ways.

1 comment:

  1. I love how easy beans are! Makes me wonder why I don't make them more. And this sounds terrific! Thanks for linking up, Jen!