mexican-style red beans
| Measure | Ingredient |
|---|---|
| 1 pounds | Dried beans; soaked overnight |
| 4 cups | Cold water |
| 1 large | Onion; coarsely chopped |
| 1 can | (16 oz.) tomatoes |
| 2 | Garlic cloves; minced |
| 1 teaspoon | Crushed red pepper or |
| 2 teaspoons | Chili powder |
| 2 teaspoons | Salt |
| ¼ pounds | Salt pork or bacon; chopped (optional) |
| 2 teaspoons | Ground cumin |
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@...> on Nov 21, 1997
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