It has been cold, rainy, dark and dreary these past few days. . .
not that anyone in Texas is complaining after the drought we went through this past summer.
We are just cuddling close to fires, puppies, and husbands and praising God for rain (and cool temperatures!)
Growing up, my dad LOVED spending rainy Saturdays "nursing" a pot beans, a chicken soup, or a big batch of stew!
With that said, I knew he would LOVE these slow cooked pinto beans!
(Can you tell that there is a constant movement of Tupperware going back and forth between my parent's house and ours! :-)
I loved them, Nate loved them, but the biggest critic of all, my dad, loved them! :-) And that is saying something! :-)
1 lb dried pinto beans
1 quart chicken broth
1 can diced tomatoes
1 medium onion, chopped up
1 tsp. cumin
1/2 tbsp. salt
1 tsp. garlic powder
Soak beans overnight. Put everything in the crockpot together. Add water until it's a couple of inches above the beans. Cook on high for 2 hours. Switch to low for 6-8 hours.
Alternate cooking times:
Cook on low in the crock pot for 12 hours (but add enough water so they don't dry out.)
Stovetop: boil everything and then turn to medium heat. Cook for 2 hours, stirring occassionally.
Top 'em with cheese, sour cream, or green onions. Serve with tortillas, rice, or cornbread.
The Farmer's Wife Tells All