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
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