Pinto Beans

Qdoba Mexican Grill Copycat Recipe

1 pound pinto beans (soaked overnight then simmered until tender)
4 cups cold water
1 cup coarsely chopped onion
1 (14.5-oz.) can tomatoes
2 garlic cloves, minced
2 teaspoons chili powder
1/4 teaspoon ground cayenne pepper, optional
2 teaspoons salt
1/4 lb. salt pork or bacon, chopped
2 tsp. ground cumin

Put all ingredients into a crock pot. Cover and cook on high for 2 hours, then low for 5 to 7 hours.

Note:  These can be used as refried beans, just mash partially before serving.

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