My friend Jolinn shared her recipe for crockpot beans with me about two years ago. They were soooooo good! But my kids wouldn’t eat them!! So last night, as I was pouring beans and water and salt and pepper into the crockpot, I thought to myself, “What if we switch up the seasoning a little?” So I did. My kids CHOWED DOWN their lunches today! First time in a week that they’ve really eaten their food! My really picky eater said he loved it, so that tells you something. :)
I have leftovers for another 2 meals for us, and two containers for my husband to take to lunch!
Category: Crockpot, Beans, pictures
This recipe can be cut or multiplied easily. Leftovers are AWESOME, AND you can make healthy, homemade refried beans by mashing them (not to mention far CHEAPER than the store!).
8 cups Water
4 cups Beans (Pinto are my fave, but you can use Great Northern, Black beans with this recipe… also, for chili, you can do a mix of Pinto, Great Northern, Kidney beans and have your beans uncanned!)
1 Tablespoon Salt
1 Tablespoon Pepper
1 Tablespoon Cumin
1/2 Tablespoon Garlic powder (you could use fresh garlic, too)
1 Tablespoon Onion powder (fresh onions minced are yummy, too!)
1 Tablespoon Chili powder
1. Throw everything into the crockpot.
2. Give it a quick stir. Be sure to break up those powders if you use them!
3. Set the crockpot on high for 8-10 hours. Nine hours is about the sweet time.
4. To eat it like us, serve it hot with a scoop of hot, cooked rice, with a Tablespoon of Reduced fat sour cream, and 1/8 cup Grated Extra Sharp Cheese.