| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
Beans, Crockpot, Mexican |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried beans, soaked |
|
|
overnight |
| 4 |
c |
Cold water |
| 1 |
|
Onion, coarsely chopped |
| 1 |
|
16 oz. tomatoes |
| 2 |
|
Garlic cloves, minced |
| 1 |
t |
Crushed red pepper or |
| 2 |
t |
Chili powder |
| 2 |
t |
Salt |
| 1/4 |
lb |
Salt pork or bacon, chopped |
|
|
optional |
| 2 |
t |
Ground cumin |
INSTRUCTIONS
1997
Put all ingredients into crock pot. Cook on high for 2 hours, then low
for 8 hours. The beans can then be partially mashed for a low-fat
alternative to refried beans. Posted to recipelu-digest Volume 01
Number 283 by James and Susan Kirkland <kirkland@gj.net> on Nov 21,
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