Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, June 11, 2013


Note: This is also a great diabetic recipe.

2 cups dry pinto beans, rinsed
5 cups cold water

Place the beans and water in a large cooking pot or Dutch oven.  Bring beans to a boil; reduce heat and simmer 10 minutes.  Turn off the heat but allow the beans to sit covered for 1 hour.  Drain beans and rinse.

2 cans (14-oz each) chicken or vegetable broth
1 large yellow onion, chopped
1/2 cup water
3 large garlic cloves, minced
1 tsp ground cumin
1/4 tsp cayenne pepper
1 can (14-15 oz) fire-roasted diced tomatoes with the juice
Shredded Mexican-blend cheese for garnish, optional
Chopped fresh cilantro for garnish, optional

In a crock pot or slow cooker combine the drained beans, broth, onion, water, garlic, cumin, and cayenne pepper.  Place lid on cooker and cook on low for 8 to 10 hours or on high for half that time.

Remove lid and add the tomatoes; cook for another 30 minutes.

To serve, dip into serving bowls and garnish with the cheese and/or cilantro, if desired.  Serve with crackers, a crusty bread or corn bread.

Yield: 6 servings

Note: I got the basics of this recipe from a diabetic web site.  But this is a good healthy dish for anyone.

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