Tag: Slow Cooker

Slow and Spicy Pinto Beans

Posted on Posted in Slow Cooker, VegetarianTagged , , 2 Comments

Top these Slow and Spicy Pinto Beans with a little shredded mozzarella and you have the perfect side dish for your fish tacos or chicken enchiladas. They also make a great vegetarian protein for your main course. Try them in veggie tacos or simply add them to a cheese quesadilla or on top of a salad.

Dried beans are extremely simple to prepare and the slow cooker does most of the work in this dish. If you have leftovers they freeze well for a ready-to-eat protein on a busy night, just defrost and reheat.

Ingredients:
1 cup dry pinto beans
7½ cups of water, divided
2 garlic whole cloves
1 teaspoon chipotle chile pepper
1 teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon salt
⅛ teaspoon cayenne pepper

Directions:

  1. Wash and sort beans, removing any small stones, dirt or damaged beans. Place beans in a large stock pot and cover with 5 cups of water. Bring to a boil, cover and remove from heat. Allow beans to soak for up to 4 hours.
  2. Drain beans and place in a slow cooker set to high heat. Add garlic, chipotle chile pepper, cumin, smoked paprika, salt and cayenne pepper to the beans and cover with 2½ cups of water.
  3. Cook for 4 hours, until beans are soft and tender. Discard garlic cloves and serve.

Servings: 6

SLOW COOKER PINTO BEANS AND GREENS


Posted on Posted in Slow Cooker, VegetarianTagged , , , 1 Comment

Pinto beans and sautéed greens are two of my favorite southern sides, and they also make a great combination in this easy, no-fuss meal. This is a bowl of comfort food that will provide warmth on a cold winter night. Add a hot skillet of cornbread, just like your grandmother made, and you have a delicious meal that’s worth writing home about.

I used dried beans in this vegetarian meal that’s sure to please even the meat lovers in your life. Dried beans are a great bargain and you can control how much salt is added. Beans are an excellent source of plant protein, and also provide other nutrients such as iron and zinc. Kale is packed with vitamin A and C, and also a good source of calcium and potassium. Enjoy this nutritious bowl of goodness.

Ingredients:
1 cup dried pinto beans, sorted and rinsed
9 cups water, divided
1 small onion, peeled and thinly sliced
1 small jalapeño, seeded and chopped
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper
1 bunch kale
hot sauce or hot and sweet jalapeño slices


Directions:

  1. Soak dried beans in 5 cups of water overnight.
  2. Drain beans and place in a slow cooker. Add onion, jalapeño, garlic, salt and pepper. Add 4 cups water, turn to high heat and cook for 3 to 4 hours.
  3. Wash and chop kale, removing tough stems. Add kale to pinto beans, stirring to combine, and cook for an additional hour.
  4. Serve with cornbread and hot sauce or sweet jalapeño slices.