Pintos Con Carne
Better
Homes and Gardens Crockery Cooker Cookbook 1976
In
saucepan combine 3 ½ cups water, 1 cup dry pinto beans and ½ tsp salt; bring to
a boil, reduce heat; simmer covered for 1 ½ hours. Pour beans and cooking
liquid into a bowl. Cover and refrigerate overnight.
In Skillet
brown 1 pound ground beef; drain and place in slow cooker. Stir in beans and
liquid, one 15 oz can tomato sauce, ½ cup chopped onion, 1 TBSP chili powder.
Cover and cook on low setting for 8-10 hours. Stir before serving. Pass
shredded sharp cheese to sprinkle on top of each serving. Serve with corn chips
if desired. Makes 6 servings.
****my
notes you can substitute canned beans for dry if you do not have time to make
them.
Also, I would
recommend cooking for 3-4 hours on low. The newer slow cookers do not need to
cook as long; and the beans and beef are already cooked.
This tastes
great the way it is, but you can always add green pepper and celery. ******
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