Makes 8 servings, 213 Calories each. This is two servings. The photo doesn’t look the most appetizing, but if you like beans, these are SO yummy! It takes about 30 minutes to prep (around 5:00 PM) and it’s ready in the morning! Feeds me for days.
1 Lb. Dry Pinto Beans, rinsed well
2 Small Onions, Diced (302g)
1 Green Bell Pepper, Diced (157g)
4 Oz. Can diced green chilis
2x 14.5 Oz. Cans of Petite Diced Tomatoes
1 Serrano pepper (optional heat)
2 Tbsp. Chicken Bouillon (I did half chicken and half beef)
2 Packets Goya Sazon / or 2 tsp. MSG
1 Tbsp. each Cumin, Black Pepper, and Chili Powder, Garlic Powder
2 tsp. Baking Soda (helps soften beans and reduce acidity)
2 Tbsp. Olive oil or butter
~42 Oz. of Water (I did three 16 oz. glasses, not quite full)
Cook in a crock pot on low for 12-15 hours to desired softness. Occasionally stir.
by HoarsePJ