Mexican Pinto Beans

Dried beans not only make an economical meal, but they are also quite tasty and filling. Soaking the beans overnight helps to eliminate potential digestive problems.

Ingredients

• 1 package (16 oz.) dried pinto beans

• 1 1/2 Tablespoons chili powder

• 1 Tablespoon dried onion

• 1 teaspoon garlic

• 1 1/2 teaspoons salt

• 2 teaspoons cumin

Directions

The day before:

Rinse beans in colander and pour into pot. Fill with water to cover the beans a couple of inches. Bring to a boil; then remove from heat and allow to cool slightly. Place in refrigerator overnight.

The day of:

Remove beans from refrigerator and drain and rinse. Place beans in crock pot and cover with water. Add the spices and seasonings. Stir well. Cook on hi for 6 hours. (Note: You can also cook the beans on the stove for several hours at a gentle simmer.)

Serve beans over rice and top with cheese, tomatoes, onion, salsa, sour cream, and avocado.

Yield: 6 servings