This used to be a monthly meal for Don and me back when we were really pinching our pennies. It'll make a return, but perhaps not monthly.
Pinto Beans
1. Put 2 cups of pinto beans in the crockpot, covered with water, to soak overnight.
2. Drain, rinse the beans, and put new water in - I used 1 quart.
3. Add 2 pieces of bacon, diced, and about 1/8 cup chopped onion. Do not salt the beans before cooking them as it will make them tough.
4. Cook on LOW 8-10 hours.
Serve with salad and cornbread.
1 comment:
Hi Cyndi, there you are! I hitched a ride on your travel blog for a few posts, looks like life is its ever-lovin' challenge (beats the alternative says my 80-somethin' father) and food blogging has taken a back seat. I like it that people can bop in and out, as life calls. Your mother's burnt sugar cake sounds great, I was totally in love with the caramel icing in today's cake though the entire process was more than a small bit of a production. Maybe your mum's is a little simpler?
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