Pinto Beans and Rice (Crockpot)

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Pinto Beans and Rice (Crockpot)

This is a wonderfully flavorful bean dish that’s made easy by cooking them in the crockpot.

2 cups pinto beans
1/3 cup salsa
1 Tablespoon minced garlic
2 teaspoons each salt, chili powder
1 teaspoon garlic powder
1/2 teaspoon each cumin, oregano, pepper
3 bay leaves
1 cup dry rice

Rinse beans and put in crock pot. Cover with 2 inches water. Add all but rice and allow to cook 4 hours on high. Cook rice according to package directions and stir into bean mixture before serving.

Makes 6 servings.
323 calories, 62g carbs, 16g protein, 2g fat each.
$1.56 total, $0.26 per serving.

For meal with 1/2 cup boiled canned peas and 1/2 cup boiled fresh carrots.
$3.32 total, $0.55 per serving.

Related CookBooks

Kale and rice: recipe

Recipe for kale and brown rice (without the pig fat).

1) Separate kale from stems. Chop leaves coarsely. (Save stems to make vegetable stock.) Rinse, drain, and set aside.
2) Rinse 1cup brown rice. Drain.
3) Heat 1 tsp oil in soup pot. Add rice when hot. Stir constantly until fragrant.
4) Add 1 cup vegetable stock, 1 1/2 cups water. Add 1 strip kombu. Bring to a boil.Cover, remove from heat. Let rest for 5 minutes.
5) Return to low heat, covered. Cook for 45 minutes or until all water/stock is absorbed. Remove and discard kombu (or save for vegetable stock). Fluff. Set aside.

1)Place chopped kale and 1 cup vegetable stock in soup pot. Bring to boi, reduce heat to simmer. Cook for 5-10 minutes, depending upon desired tenderness and color. (Can be done while rice is cooking to save time.)
2) Strain stock from kale. (Save the stock!)
3) Toss with 1/4 cup red beans, 1- 2 TBSP Balsalmic vinegar, and, to taste: hot sauce, sea salt, fresh cracked black pepper. Serve over the rice.

See full set of photos: here.

Photo by Yours For Good
May be reprinted only for non-commercial purposes.
Commercial use requires permission, as per Creative Commons.

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