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New Mexico Pinto Beans
2 1/2 cups dried pinto beans
3 quarts water
1/2 cup ham or salt pork, diced
2 garlic cloves, crushed
1 teaspoon crushed red chile peppers (optional)
Salt to taste
Pepper to taste
Sort beans. Discard pebbles, shriveled beans and floaters.
Wash beans under running water.
Put into pan, cover with 3 quarts water and soak overnight.
Drain beans and discard soaking water.
Pour beans into slow cooker.
Cover with fresh water.
Add meat, garlic, chile, salt and pepper.
Cook on LOW for 6 to 10 hours or until beans are soft.
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