There’s nothing like pinto beans. On a weekend, pour them into a Crockpot and let them cook. This week, I decided to make pinto beans with rosemary and turkey bacon. Easy and delicious.
Pinto Beans (1 bag)
Vegetable or Chicken broth
Turkey bacon=four to five cut up slices
Fresh rosemary, Celtic salt, ground pepper, garlic powder, dried parsley
Add all the ingredients into the slow cooker except for the brown rice. Cook the rice separately. There aren’t any measurements. Everything is to taste. I generally cook a one pound bag of pinto beans on high for four hours or on low for six hours.
Once they’re done, ladle all that goodness on a bed or brown rice.
You can anything you want on top, cheese, salsa, or have cornbread on the side. You can even make burritos. Nothing better than hearty pinto beans.