Makes 4-6 servings
1 cup dried pinto beans (or if you want, you can just use a can of beans)
1 (14 oz) can diced tomatoes with juice (or you can use fresh)
1 (4 oz) can green chile peppers
1 tsp minced garlic
1/2 tsp onion powder
Juice of 1 lime, plus more for garnish
1 Tbsp tapioca
Salt and pepper
1/2 cup chopped cilantro
Avocado slices, optional
1. Soak your pinto beans in plenty of water overnight. In the morning drain off the water and place beans in a slow cooker. Cover with water about 2 inches above the beans. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours (or until beans are tender). Drain water from beans. Place beans back in slow cooker.
2. Add in the tomatoes, green chiles, garlic, onion powder, lime juice, tapioca, and salt and pepper to taste.
3. Cover and cook on LOW for about 3 hours.
4. Stir in the cilantro and salt and pepper to taste.
5. Serve with avocado and extra lime, if desired.
I was pleasantly surprised by this dish. I served it as the main dish but it would be a perfect side dish to any Mexican meal. The fresh lime and cilantro brightened it up and added tons of flavor. I added avocado to mine and that added a creaminess to it. Both of my kids ate this to my surprise (of course I added cheese into theirs). 4 stars.