Sunday, January 30, 2011

Crock Pot Cowboy Beans

These beans are much lower in sodium than canned beans. And, anything with "cowboy" in the name has to be good! :)


Ingredients:
3 cups dried pinto beans, washed (1 20 oz package)
4 slices raw center cut bacon, chopped
1 onion, minced
4 cloves garlic, minced
4 cups Imagine Organic Low Sodium Chicken Broth
1 (14.5 ounce) can no salt added diced tomatoes
1 (4 oz) can chopped green chiles


Directions:

Place beans in slow cooker and cover with chicken broth. Add bacon, onion, garlic and chicken broth. Cook on low for 6-8 hours, or on high for 3-4 hours, or until beans are fork tender. In the bowl of a blender, process tomatoes and chiles with juices. Add to beans.

Makes 16 1/2 cup servings


5 comments:

Kristi said...

Those beans sound easy and yummy! I'd be delighted if you'd stop by and share a meatless recipe today for Meatless Mondays.

We'll be sharing Meatless Meals every week. You can see today's link-up HERE.

Hope to see you there soon!

Kristi @
Veggie Converter

Jane @ Sweet Basil Kitchen said...

Great recipe...time to pitch the Van Camps and make them from scratch! Thanks!

curele transmisie said...

Thank you for this easy to make recipe. It sounds delicious.

Anonymous said...

Can you please tell me what kind and how many boulion to use? It doesn't list it in the ingredients, but says to add it with the garlic, in the instructions.

Cynthia Matzat said...

The recipe has been corrected. It should say chicken stock - not bouillon.

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