Slow Cooker Hot Bean Dip

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Makes 10 servings

1/2 lb ground beef, browned and drained

1 cup salsa or picante sauce

1 cup refried beans

1 (4 oz) can green chiles

1 Tbsp taco seasoning

1 Tbsp tomato paste

1/2 cup sour cream

Medium or sharp cheddar cheese, grated

1.  Add beef, salsa, refried beans, chiles, taco seasoning and tomato paste to the slow cooker.

2.  Cover and cook on LOW for 3-4 hours or on HIGH for 1-2 hours.

3.  Stir in sour cream and as much cheddar as you desire (I probably added in 3/4 cup).  Let the cheese melt.  Turn the slow cooker to warm and serve with tortilla chips.

Review:

A delicious and easy dip to bring to a party.  It has a bit of a kick to it but it's not too overpowering.  There were plenty of leftovers after I finished eating but once my husband got a hold of the dip I never saw it again.  He loved it which shocked me, since he's not a fan of beans.  4 stars.

Slow Cooker Cuban-style Black Bean Soup

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Makes 6 servings


1/2 lb dried black beans, picked over and rinsed
3 1/2 cups water
1 bay leaf
1 smoked ham hock, rinsed
1 tsp oregano
1 tsp cumin
1 tsp garlic powder
1 tsp lime juice
1-2 tsp salt (to taste)
1 (8 oz) can tomato sauce
Optional toppings:  cilantro, sour cream, cheese, diced tomatoes, avocado slices, green onions etc.


1.  Place water, black beans, bay leaf and ham hock in slow cooker.  Cover and cook until beans are tender, about 8 hours on LOW or 5 hours on HIGH.
2.  Discard bay leaf.  Transfer ham hock to cutting board , shred into bite size pieces and add back into slow cooker (discard the fat, bone and skin).
3.  Add the oregano, cumin, garlic powder, lime juice, salt and tomato sauce to the slow cooker.  Taste test and adjust seasonings accordingly.
4.  Ladle into bowls and garnish with desired toppings.

Review:

I've never bought ham hocks before or used them in a recipe.  I was a little grossed out when I saw the package.  But after reading about how smoked ham hocks can add a nice flavor to soups I decided to give them a try.  It did indeed add a nice, smoky flavor to the black beans.  I wanted to add in sauteed onions, green peppers and garlic at the end when I added the spices but I was too hungry and decided it was good enough as is.  If you want to bump up the flavor add in sauteed veggies at the end and I'm sure it would be awesome.  Or add in freeze dried veggies from Shelf Reliance as they cook so quickly there is no need to saute.  I also liked that the beans were able to cook well without any soaking the night before.  This recipe has very little prep and would be good if you're in a hurry in the morning.  Not to mention that it cooks for a good 8-10 hours while you're away.  When I ate the leftovers the next day I topped it with diced tomatoes and avocados and it was so delicious!  I love having yummy leftovers for lunch.  3 1/2 stars.

More info about hamhocks from myrecipes.com:

Ham hock is the lower hind leg of a hog, and you’ll usually find it cured, smoked, or both. Most commonly, it’s used to add smoky, salty flavor to soups and stews. In place of 1 smoked ham hock, substitute 4 ounces of any of the following: chopped salted pork (2-4 ounces of this one), chopped smoked bacon, chopped smoked ham, cured smoked hog jowl or guanciale, smoked bacon, smoked sausage, smoked turkey drumsticks, or one ham bone. 

Turkey Black Bean Soup in the Slow Cooker

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Makes 4 servings

1 (14 oz) can black beans, undrained

1 (14.5 oz) can stewed tomatoes or diced tomatoes

1 cup water

1/2 tsp chicken bouillon granules or 1/4 tsp Shirley J chicken bouillon

2 Tbsp taco seasoning

About 1/2 lb leftover fully cooked turkey

1 cup Picante sauce (I used mild)

Optional toppings:  sour cream, cilantro, sliced avocados, grated cheese

1.  Combine all ingredients in a 3-4 quart slow cooker.

2.  Cover and cook on LOW for 4-6 hours.

3.  Season to taste and serve with desired toppings.

Review:

A very easy recipe for a cold day.  I had been sick and really wanted to have soup for dinner but didn't want to expend a lot of energy so this was the perfect solution.  It took about 5-10 minutes tops.  It tasted good too and was totally gone with no leftovers.  3 1/2 stars.

Beefy Chili with a Seasoned Slow Cooker Liner

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Makes 6 servings


1 Flavorseal Fireside Chili Slow Cooker Liner
1 lb of roast (chunk or cross rib work best)
1/2 lb cooked ground beef
1 1/3 cup dried pinto beans, rinsed and sorted
1 (14.5 oz) can diced tomatoes
2 (8 oz) can tomato sauce
2 cups water
Plenty of Salt and Pepper to taste

1.  Soak the pinto beans in plenty of water overnight or do the quick soak method.  Drain water from beans.
2.  Unfold liner and place into slow cooker, gently pushing sides sot hat liner is evenly spread out.  Fold unseasoned side of the bag over slow cooker edges to hold it in place.
3.  Add beans, roast, ground beef, tomatoes, tomato sauce and water.  Stir and ensure that all seasoned portions of the liner are moistened.
4.  Cover and cook on LOW for about 7-9 hours.  Roast should be very tender.  Remove roast and shred and add back in.
5.  Stir the chili several times and salt and pepper to taste.  Serve with your favorite condiments.

Review:

I think that these seasoned slow cookers liners are a grand idea.  They are perfect for those working moms that have limited time in the morning to get everything in the slow cooker.  Plus the clean-up is a cinch!  I have to say after using them for several recipes I think they are best if you are doing a large batch of something.  The liners are very large and work well for a 6-7 quart slow cooker.  This chili was ultra meaty with the 2 types of beef.  My husband loved it, of course.  You could of course use 2 cans of pinto beans instead...cut down on the water by half.  3 1/2 stars.

Slow Cooker Mexican Rice with Black Beans and Corn

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Makes 6 servings

1 cup diced onion

2 large garlic cloves, diced

1 Tbsp tomato paste

1 Tbsp oil

1 1/2 tsp chili powder

1/2 tsp cumin

1 (15 oz) can black beans, rinsed and drained

1 cup frozen corn

1 (10.75) can tomato soup

1 cup instant brown rice

Salt and pepper

Cheese

Cilantro

Sour cream

1.  Combine onion, garlic, tomato paste, oil, chili powder and cumin in microwave-safe bowl and microwave for about 5 minutes, stirring every minute until onions are soft.  Transfer to slow cooker.

2.  Add beans, corn, soup and rice to the slow cooker.  Stir until ingredients are combined.

3.  Cover and cook on HIGH for about 90 minutes to 2 hours.  Salt and pepper to taste.  Serve with cheese, cilantro and sour cream, if desired.

Review:

This recipe let me down.  It totally has potential though.  The tomato soup was the wrong wrong wrong choice.  It was too processed-tasting and overpowering.  If I was to make this side dish again I would substitute tomato sauce or even better salsa...over maybe half tomato sauce and have salsa.  2 stars (as is...but like I said it has potential).

Slow Cooker Mexican Tortilla Pie

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Makes 6 servings

1 (16 oz) can refried beans

1 cup picante sauce or salsa, divided

2 garlic cloves, minced

1/4 cup fresh cilantro

1 (15 oz) can black beans, rinsed and drained

1 tomato, diced

7 medium whole wheat tortillas

2 cups grated cheddar cheese

Salsa, sour cream and extra cilantro for toppings

1.  Combine the refried beans, 3/4 cup of salsa and garlic in a small bowl.

2.  In another bowl, combine 1/4 cup of salsa, cilantro, black beans and tomato.

3.  Take 2 long sheets of aluminum foil and make a foil sling.  Place in a 5 or 6 quart slow cooker.  Spray the foil with non-stick cooking spray.

Making a foil sling:  Fit two large sheets of foil into the slow cooker, perpendicular to one another, with the extra hanging over the edges of the cooker insert. Before serving, these overhanging edges can be used as handles to pull the dish out fully intact.

 4.  Take one tortilla and spread 1/4 of the refried bean mixture over the tortilla (leave about 1/2 inch of space around the perimeter).  Place it in the slow cooker.  Sprinkle 1/4 cup cheese over beans.  Top it with another tortilla.  Spoon 1/3 of the black bean mixture over the tortilla.  Sprinkle 1/4 cup of cheese over the black beans.  Top it with another tortilla.  Repeat layers.  You'll end with refried beans on top.  Sprinkle with  remaining cheese.  (see picture below)

5.  Cover and cook on LOW for about 4-5 hours (depending on how hot your slow cooker cooks) or about 2-3 hours on HIGH.

6.  Use the overhanging edges to gently pull out the dish intact.  Transfer to a serving platter.  Slice and serve with sour cream, salsa and cilantro.

Review:

Ha!  You didn't think I could get it out of the slow cooker intact, did you?  I'm so proud of myself right now.  These are the things in life that make me excited.  Sad, isn't it?  

I loved this recipe and surprisingly my kids did too.  They love dipping their "pie" in sour cream.  We ate up all the leftovers for lunch the next day.  I also appreciated the use of the whole wheat tortillas because it makes the recipe seem healthier and I think they're a bit sturdier and hold up better in the slow cooker.  4 stars.

Slow Cooker Ham, Bean and Lentil Soup

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Makes 6 servings

1 (14.5 oz) can Great Northern beans, rinsed and drained

1/4 cup lentils

2 cups cubed ham

5 cups water

3 tsp chicken bouillon granules or 1 1/2 tsp Shirley J chicken bouillon

1 bay leaf

1 cup diced celery

1 cup diced onion

1 Tbsp tomato paste

3 garlic cloves, minced

1 Tbsp dried parsley

1/2 tsp ground mustard

1/2 tsp chili powder

1 Tbsp Worcestershire sauce

1.  Place beans, lentils, ham, water, bouillon, celery, Worcestershire sauce and bay leaf into slow cooker.

2.  Place onion, tomato paste, garlic, parsley, ground mustard and chili powder in microwave safe bowl.  Microwave for 4-5 minutes, stirring every minute, until onions are soft.  Transfer mixture to the slow cooker.

3.  Cover and cook on LOW for about 6-8 hours.  Pepper to taste and add additional seasonings, if needed.

Review:

This was a chunky broth soup.  I loved all the beans, lentils, ham and celery chunks.  Mine was perfectly seasoned at the end of cook time and didn't need anything else.  This is a great recipe to use with leftover ham.  3 stars.

Slow Cooker Refried Beans

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Makes the equivalent of a 14 oz can of refried beans (more or less)

1 cup pinto beans, rinsed and sorted
1 Tbsp dried minced onion
2 tsp salt
5-7 cloves of garlic, minced
1 Tbsp red wine vinegar, optional
Salt and pepper

1.  Soak the beans in plenty of water overnight.  Or if you don't have time, do the quick soak method.
2.  Place soaked beans in slow cooker.  Cover the beans with liquid.  I like to make sure there is at least 3 times as much water as beans and that the beans have 2 inches of water covering them.
3.  Add in the onion, 2 tsp salt and garlic.
4.  Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours.  Beans should be nice and soft.
5.  Drain out the liquid, but retain it.
6.  Mash the beans with a potato masher adding in retained liquid, as needed.  Add in vinegar, if desired and salt and pepper to taste.

Review:
After my great experience with this bean dip I thought I would give it a go with pinto beans.  I don't know what it is, but I'm in love with beans lately.  I really thought these were great.  My kids loved them too.  They dipped their chips in it and thought it was delicious, even licking their bowls.  I made mine into a quesadilla-esqe thing.  It was delicious with the fresh tomatoes on top.  Anyhow, this is definitely a cheaper way to have refried beans than buying the can, just a bit more time and prep work.  4 stars. 

(Slow Cooker) Totally Tasty Black Beans

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Makes 6 servings

1 cup dry black beans

1 Tbsp Shirley J Chicken bouillon or 2 Tbsp regular bouillon granules

1/4 cup dehydrated onion flakes

7 garlic cloves, peeled

1 tsp salt

1 bay leaf

3 Tbsp red wine vinegar

1.  Rinse beans and soak them overnight in plenty of water.  They will expand and become a bit soft.

2.  Drain the beans and pour them into the slow cooker.  Fill the slow cooker with water, about 2-3 inches above the beans.

3.  Add in bouillon, dried onion, garlic cloves, salt and bay leaf.

4.  Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.

5.  Fish out the garlic cloves and the bay leaf.  Add in 3 Tbsp red wine vinegar. 

6.  Use a slotted spoon and serve.

Review:

Beans.  I usually like them okay.  I've made them plenty of times in the slow cooker.  After all, it really is the perfect tool for cooking beans.  But I've never been proud to share them with someone.  I mean they are okay.  Just okay.  But these beans were awesome.  My friend was staying with me and she used the term "manna from heaven."  As in "those beans are like manna from heaven."  Really?  And in fact they were that good.  The first night I served them with sour cream and cilantro just plain.  The next day we made bean tacos and bean tostadas.  Even my husband tried them and liked them.  These would also be awesome on cafe rio salad or on a taco salad.  4 1/2 stars

Slow Cooker Red Beans and Wild Rice Stew

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Makes 6 servings

1 cup dried kidney beans

1/4 tsp black pepper

1 tsp chicken bouillon granules

2 garlic cloves, minced

1/2 tsp garlic salt

1 bay leaf

2 Tbsp dried minced onion (or half cup chopped fresh onion)

1/4 cup freeze dried diced red bell pepper (or 1/2 cup fresh)

1/2 tsp liquid smoke

5 cups water

1 cup wild rice

1/2 tsp cajun spice

1 Tbsp parsley flakes

1 tsp salt

Red wine vinegar

1 lb ground sausage, browned and drained (if you like spicy sausage, use that)

1.  Rinse beans and soak them overnight in plenty of water.  They will more than double in size so make sure there is enough water covering them.

2.    Drain the beans and place in slow cooker.

3.  Add pepper, bouillon, garlic, garlic salt, bay leaf, onion, red bell pepper, liquid smoke, water, and rice into the slow cooker.  Stir to combine. 

4.  Cover and cook on LOW for 6 hours or on HIGH for 3 hours. 

5.  Add in the cajun spice, parsley flakes, salt, and sausage and stir.

6.  Add in red wine vinegar to taste.  (I added in probably about 1/4 cup, because I like it a lot!)

7.  Cover and cook on HIGH for another 30-60 minutes and serve.

Review:

I love food like this.  Unfortunately, husband does not.  So this was made when he was not home.  It was the perfect comfort food and I loved the addition of the sausage and vinegar at the end.  It was definitely not complete until I added those two items.  I was trying to make it meatless but it didn't really work so I added in the sausage at the last minute.  It definitely gave it the extra flavor that was missing.  Don't forget to soak your beans the night before...it's worth it!  4 stars.

p.s.  This recipe looks like it has a million ingredients, but I literally have every ingredient for it in my house right now.  It's very pantry friendly!

Texas Caviar with wheat berries

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64 servings (or about 2 if you're like me and my husband)

1/2 yellow onion

1 green bell pepper, chopped

1 bunch green onions, chopped

1 jalapeno pepper, chopped

1 T minced garlic

2-3 fresh tomatoes on the vine

1 (8 oz) bottle zesty Italian dressing

1/2 tsp ground coriander

1 bunch chopped fresh cilantro

1/2 cup dried black beans

1/2 cup dried white beans

1/2 cup wheat (to make into wheat berries)

Rinse and drain the black and white beans. Place in slow cooker (I did mine in separate slow cookers so that the white beans wouldn't look gray). Add 4 cups water (to each slow cooker). Cook on LOW for 7-8 hours or on HIGH for 3-4 hours, or until tender and cooked through. (My black beans cooked quicker than the white beans). The wheat needs to be cooked as well. Add it to a slow cooker with 4 cups of water and cook on LOW for 8 hours or on HIGH for 4 hours. You can prepare these all ahead of time. When the wheat and beans are cooked, drain off all the water. In a large bowl combine the beans, wheat berries, and all the remaining ingredients. Cover and chill in the refrigerator for 2 hours before serving. Serve with tortilla chips.

Review:

This is one of my all time favorite recipes. I changed it up a bit to use the slow cooker. Usually, I would just use canned beans but in an attempt to make it cheaper and use some food storage I have made it with dried beans. The dried beans cook great in the slow cooker. I never soak mine but people tell me that when you soak the beans some of the gas is released...so if you want to soak you can (if you don't care about being gaseous then do it my way :) I also added wheatberries (a.k.a. cooked wheat) to my recipe. This adds a little texture and some extra fiber and nutrients. It's totally optional but I liked it...and again I used my food storage. All in all, this is pretty much the most addicting salsa type food in the world. It is so good and it is great to bring to barbecues and potlucks. You'll be asked for the recipe, Iguarantee it. And then you can enthusiastically tell them about my blog and how it has changed your life (for the better, or course). Enjoy! 5 stars.

Day 362: Sloppy Joes

Pin It 2 lbs lean ground beef
1/2 cup ketchup
1/4 cup prepared yellow mustard
1 can pork and beans
Hamburger buns

Cook beef in medium skillet over medium-high heat until no longer pink, stirring to break up meat. Drain fat and transfer beef to slow cooker. Add ketchup, mustard and pork and beans. Mix well. Cover and cook on LOW for 4 to 6 hours. Serve on buns.  Makes 6 servings.

Review:
"Sloppy joes, slop sloppy joes, sloppy joes, meatball sandwich!" -Lunchlady Land
I figured I should at least do one sloppy joe recipe this year and here it is. I actually quite liked the flavor of the meat and enjoyed the little twist with the pork and beans thrown in there. Easy fix to serve a crowd. 3 stars.

Day 353: Black Bean Chili

Pin It 1 cup dry black beans

4 cups water
1 lb cooked lean ground beef
1/4 cup dried onion
1 (8 oz) can tomato sauce
1 (14 oz) can diced tomatoes, drained
2 Tbsp lime juice
1/2 tsp garlic salt
2 tsp chili powder
2 tsp cumin
1/2 tsp cinnamon


Rinse the black beans and place in the slow cooker. Add 4 cups water. Cover and cook on HIGH for 2 1/2-3 1/2 hours (until beans are soft). Drain the liquid. Add beef, onion, tomato sauce, diced tomatoes, lime juice, garlic salt, chili powder, cumin, and cinnamon. Cover and cook on HIGH for another 2-3 hours. Serve with sour cream and corn chips, if desired. Makes 4-6 servings.


Review:
The hint of lime and cinnamon were a very interesting combination. When I first tried it, I wasn't sure I liked it together or not. However, the next day I had leftovers for lunch and decided that it was pretty good. 3 stars

Day 321: Pesto Rice with Beans

Pin It Serves 4

1 (15 oz) can Great Northern beans, rinsed and drained

7 oz chicken broth
6 Tbsp brown rice
3/4 cup frozen green beans, thawed and drained
1/4 cup prepared pesto
1/4 cup grated Parmesan cheese


Combine Great Northern beans, broth, and rice in slow cooker. Cover and cook on LOW for 2 hours. Stir in green beans. Cover and cook one hour more or until rice and beans are tender. Turn of slow cooker and stir in the pesto and Parmesan cheese. Let stand for 5 minutes and then serve. Makes 4 servings.


Review:
This was an excellent side dish and my whole family loved it. I couldn't find the refrigerated pesto at the grocery store so I used a little pesto packet instead. It was found next to the gravy and seasoning packets. All I had to do was add olive oil and water and simmer. It tasted great and was much cheaper than the refrigerated, prepared kind. I will be making this dish again. It was so tasty.

Day 315: Ham and Bean Soup

Pin It 1 pound mixed dry beans

Ham bone
1 1/2 cups ham, cubed
1 large onion, chopped
3/4 cup celery, chopped
3/4 cup carrots, sliced or chopped
1 (15 oz) can diced tomatoes
2 Tbsp fresh parsley, chopped
1 cup tomato juice
6 cups water
2 Tbsp Worcestershire sauce
1 bay leaf
1 tsp prepared mustard
1/2 tsp chili powder
Juice of 1 lemon
1 tsp salt
1/2 tsp black pepper

Place beans in sauce pan. Cover with 6 cups water and soak overnight. Drain the liquid. Combine remaining ingredients in slow cooker. Cover and cook on LOW 9-11 hours or 5-6 hours on HIGH. Remove bay leaf and ham bone before serving. Makes 10 servings.


Review:
I really enjoyed this soup. It had good flavor and it's pretty healthy for you, since it's not a typical cream-based ham soup. This is perfect to make with your leftover ham from your holiday meals. 3 stars.

Day 309: Barley Mushroom Lentil Soup

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9 cups water

5 beef or vegetable bouillon cubes
4 cups sliced fresh mushrooms
3/4 cup uncooked barley
3/4 cup dried lentils
1/4 cup dried onion flakes
3 garlic cloves, minced
1 tsp thyme
1/4 tsp sage
3 bay leaves
1 tsp dried basil
1/2 tsp pepper
Salt to taste

Dissolve the bouillon cubes in the water and add to slow cooker. Add in mushrooms, barley, lentils, onion, bay leaves and garlic to the slow cooker. Cover and cook on LOW for 7 hours (until barley and lentils are tender). Add in thyme, sage, basil, pepper and salt. Cover and cook for 1 hour on LOW. Remove bay leaves and serve. Makes 8 servings.

Review:

I loved this soup. It was good the night I ate it and then for my subsequent lunches the next few days. The barley gave it a chewy texture. This is a very healthy recipe and it keeps you full too. 4 stars.

Day 239: Slow Cooker Hot Bean Dip

Pin It 1 (16 oz) can refried beans (I used dehydrated refried beans from my food storage)
1 cup salsa
2 cups shredded Jack and cheddar cheese, mixed
1 cup sour cream
3 oz cream cheese, cubed
1 tbsp chili powder
tortillas chips


Combine all ingredients-except chips- in crockpot. Cover. Cook on high 2 hours. Stir 2 to 3 times during cooking. Serve warm from the crock with chips.


Review:
Although this picture is horrible and makes it look disgusting, this dip was actually quite good. I served it during a football game. Unfortunately, none of the guys appreciated the beans and they all wished there was meat in it instead. I, however, think it tasted great. I love beans, though. I give it 3 stars.

Day 221: Red Beans and Rice

Pin It Serves 8-10

1 lb pkg dried red beans (I used black...that's all I had)
water
salt pork, ham hocks, or sausage, cut into small chunks (I used left over slices of ham)
2 tsp salt
1 tsp pepper
3-4 cups water
6 oz can tomato paste
8 oz can tomato sauce
4 cloves garlic, minced

1. Soak beans for 8 hours. Drain. Discard soaking water.
2. Mix together all ingredients in slow cooker.
3. Cover. Cook on Low 10-12 hours, or until beans are soft. Serve over rice.

Review:
I much preferred this bean dish to the tex mex beans that I had earlier in the week or any type of baked beans. The flavor was great. I used black beans but red beans would probably be even better. These beans freeze well. 3 stars.

Recipe Source: Fix-It and Forget-It Cookbook

Day 215: Tex Mex Chicken and Beans

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Serves 6

1 cup dried pinto beans, rinsed

1 jar (11 ounces) mild or medium salsa (1 1/2 cups)

2 tablespoons chopped canned chipotle chiles in adobo sauce

2 tablespoons all-purpose flour

1 1/2 pounds boneless, skinless chicken thighs (about 8)

Coarse salt and ground pepper

1 medium red onion, chopped

1 red bell pepper (ribs and seeds removed), chopped

1/4 cup reduced-fat sour cream, for serving

1/4 cup chopped fresh cilantro, for serving

In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours. (Do not open lid or stir). Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro. Oven method: Preheat oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or large pot, substituting 2 cans (15 ounces each) pinto beans, drained and rinsed, for dried beans, and increasing water to 2 cups. Cover pot and bring to a simmer on top of the stove. Transfer to oven, and cook until chicken is tender, 1 1/2 to 2 hours. Proceed with step 3. Tip: Use high-quality salsa to keep the flavor strong and true.

Review:

This dish was a little too spicy for my liking. I am not a fan of spicy and hot stuff though at all. So for most people it would probably be just fine. Serving it with sour cream cooled it down though. I liked that this recipe used dry pintos and they didn't need to be soaked. A great way to use food storage. I served mine with cut up whole wheat tortillas that I put in the oven on broil for a couple of minutes. Kind of like a healthy tortilla chip. Overall, I don't think I'll make this dish again. Mostly because I'm the only one in my family that will eat it and it's a little too spicy. I give it 2 1/2 stars.

Recipe Source: Marthastewart.com

Day 193: Pinto Beans

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1 cup pinto beans, rinsed and drained

4 cups water

Place beans and water in 6 quart crockpot and turn on high for 4-6 hours until beans are soft. Drain extra liquid.

Review:

The slow cooker is a great way to make legumes. You don't have to let them soak overnight. Just wash and stick them in the crockpot. It worked great. I'm going to try to make some brownies with pinto bean paste...I will let you know how it goes. Anyone have a good recipe? 3 stars.