Pinto Beans with Rosemary, Turkey Bacon & Brown Rice

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.

Ingredients

Pinto Beans (1 bag)

Vegetable or Chicken broth

Turkey bacon=four to five cut up slices

Onions-1 medium

Garlic-4 cloves

Fresh rosemary, Celtic salt, ground pepper, garlic powder, dried parsley

Brown rice

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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.

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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.

Stay Blessed,

Barbie

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