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Pinto Beans and Rice in a Crock Pot (Or on Stove Top)
This is one of those good ol' down home meals. Add a pan of
cornbread and you've got it made! You can obviously make
this spicier by adding more chili powder, cayenne, jalapenos
or just pass the Tabasco. Please note that the time shown is
an estimate only as there will be a variance of heat from
one crockpot to the next.
3¼ hours | 5 min prep

1 crock pot
1 (1 lb) bag dried pinto bean
1/3 cup picante sauce
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon garlic, minced (kind in jar is okay)
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
3 bay leaves
1 cup cooked white rice
Rinse beans in colander.
Put in a crock pot (or large pot).
Cover with water, plus about 2 inches over top of beans.
Add all ingredients, except rice.

Cook on high in crock pot about 3 hours til tender.
(Crockpots vary greatly on cooking times. It could take much
longer in yours, so the first time allow longer to cook and
then you will know how long cooking time will be in the future.)
(Add water if necessary) May also cook on low overnight.
Add rice and cook until rice is warm.

* I do not use a crock pot. My slow cooker does everything a
crock pot does and I prefer the flavor. I would follow
Bev's recipe even in the slow cooker.  

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