Pinto beans were one of those meals that I was not a fan of growing up. I knew we ate them because they were cheap but I never really saw many positives past that. Now that I’ve grown up, I enjoy beans much more than I did back then. I decided to see if I could find a recipe that would be good enough to get pintos back into my good graces. I think I found it!
Crockpot Pinto Bonanza
Adapted from this recipe
2 cups dried pinto beans
8 cups water
2 slices of bacon
1 medium onion, diced
1/2 lb kielbasa cut into bite sized pieces
1 can ranch style or bbq beans
1 (6oz) can of tomato paste
2 Tbsp apple cider vinegar
2 Tbsp sugar
1 Tbsp salt
2 tsp garlic powder
2 tsp onion powder
2 tsp ground paprika
Bring water to a boil. Stir in pinto beans. Reduce heat and simmer for 45 minutes or until beans are soft.
Fry bacon in a medium skillet over medium-high heat. Remove when it is starting to brown but not crispy. Remove to cutting board. Fry diced onions in the remaining bacon grease. Add onions to the crockpot. Chop the bacon and add it as well.
Once the beans are soft, pour beans and water into crockpot. Add the rest of the ingredients. Cook on low for 8-10 hours.
Recipe Notes: Make sure your beans are soft before you put them in the crockpot. Since you add salt and acid right away, they will NOT get any softer in the crockpot. I goofed this up a bit when I made it. Even with not so soft beans, though, this was awesome. I will definitely be making this again. I served it with brown rice and hot sauce. YUM!
Head over to Shan’s to see what else is cooking this Wednesday!