Spicy Pinto Beans

Spicy Pinto Beans









Serve these pinto beans with cornbread and slaw for a great meatless dinner.







16 ounces dried pinto beans, rinsed and picked over, soaked overnight



1 cup chopped onion



1/2 cup chopped green bell pepper



2 medium cloves garlic, minced



6 cups water, or to cover



1 tablespoon chili powder



1/2 teaspoon ground cumin



1 1/2 teaspoons salt



1/2 teaspoon pepper







Cover rinsed and sorted beans with water; cover bowl and let soak overnight. Drain beans; combine all



ingredients in slow cooker. Cover and cook on HIGH for 6 to 10 hours, or until beans are tender.