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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 crock pot 763g Recipe makes 1 crock pot) |
||
| Calories 1898 | ||
| Calories from Fat 69 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.8g | 11% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 6466mg | 269% | |
| Potassium 6899mg | 197% | |
| Total Carbohydrate 353.8g | 117% | |
| Dietary Fiber 76.1g | 304% | |
| Sugars 13.6g | ||
| Protein 105.6g | 211% | |
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Pinto Beans and Rice in a Crock Pot (Or on Stove Top)
By: Junebug
Sep 24, 2002
This is one of those good ol' down home meals. Add a pan of cornbread and you've got it made! You can obviously make this spicier by adding more chili powder, cayenne, jalapenos or just pass the Tabasco. Please note that the time shown is an estimate only as there will be a variance of heat from one crockpot to the next.
1 crock pot
Ingredients
-
1 (1 lb) bag dried pinto bean
- 1/3 cup picante sauce
- 2 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 tablespoon garlic, minced (kind in jar is okay)
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 3 bay leaves
- 1 cup cooked white rice
Directions
1
Rinse beans in colander.2
Put in a crock pot (or large pot).3
Cover with water, plus about 2 inches over top of beans.4
Add all ingredients, except rice.5
Cook on high in crock pot about 3 hours til tender.6
(Add water if necessary) May also cook on low overnight.7
Add rice and cook until rice is warm.8
Serve with cornbread.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Crock-Pot
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Occasion > Everyday
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: yogiclarebear
On Jun 21, 2009
Very good. My Farberware crockpot took 8 hours on HIGH to cook. This is a true slow cooker! I made a 1 1/2 batch to freeze. I used a tomato jalepeno salsa, and added a can of Rotel with chilis and an extra can of green chilis.
From: Canadian_in_the_Bay
On Jun 5, 2009
I have been meaning to re-try this recipe but I have not had time and so I just want to say that the old review reflected the fact that I purchased the wrong kind of picante sauce. Sorry for taking so long to correct it.
From: carol murray
On Oct 8, 2002
This is an awesome bean recipe. You just throw them in a crockpot and forget them. They smell wonderful cooking and taste even better. I did add a little cornstarch and water to thicken (just personal preference). My husband took one bite and said I should make them when his mother comes to visit. High praise indeed! I will definitely make these over and over again. Thank you for the recipe.
From: Sharon123
On Dec 19, 2004
I found this recipe after I had cooked the pinto beans in the crockpot most of the day. I added in the seasonings and the rice and enjoyed a simple healthy meal. Thanks!
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