I make these beans often instead of baked beans. Baked beans have a large amount of sugar and since my husband is diabetic, this recipe is a better side dish.
Texamerican Crockpot Pinto Beans
1 lb. dry pinto beans
1 onion, chopped
1/2 lb. bacon, chopped
1 Tbsp. granulated garlic
1 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. dried oregano
1 tsp. black pepper
1 Tbsp. salt
Rinse the beans and cover with water to soak overnight.
Rinse thoroughly after overnight soaking. Place the beans in a crock pot.
Chop one onion. Slice half a pound of bacon into pieces.
In a skillet, cook off the bacon. When the bacon is done, add the chopped onion and cook until soften.
Add the garlic powder, cumin, chili powder, oregano and black pepper in the crock pot. Do not add salt.
Add the cooked bacon and onion in the crock pot with the bacon drippings.
Pour 5 cups of water on top of the beans. Cook for 4-6 hours on high or low for 6-8 hours. Check the beans at 4 hours. If not tender, continue cooking and check every 30 minutes. Add the salt when the beans are tender and not before. If you add salt in with the beans too soon, they will not become tender.
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