Spicy Pinto Beans and Bacon - CROCKPOT
Spicy Pinto Beans and Bacon - CROCKPOT

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, spicy pinto beans and bacon - crockpot. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Spicy Pinto Beans and Bacon - CROCKPOT is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Spicy Pinto Beans and Bacon - CROCKPOT is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have spicy pinto beans and bacon - crockpot using 6 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Spicy Pinto Beans and Bacon - CROCKPOT:
  1. Prepare 2 cups dry pinto beans
  2. Prepare Lots of water
  3. Take 1 large yellow onion, chopped
  4. Prepare 8 strips thick cut bacon, baked and chopped
  5. Get 1 Tbsp Tastefully Simple brand Green Tea Peppercorn seasoning blend
  6. Get 2 Tbsp Pinto Bean Seasoning (recipe below)
Steps to make Spicy Pinto Beans and Bacon - CROCKPOT:
  1. Lay dry beans on a towel in a single layer and inspect for odd beans and foreign objects (small rocks). Discard what you've culled out.
  2. Rinse the beans several times, drain and put into a bowl. Cover with 3 inches of water and soak for at least 8 hours or overnight.
  3. Drain the beans, rinse with more water (several times) until water runs clear.
  4. Put beans and all other ingredients into a crockpot with enough water to cover by 2 inches.
  5. Cook on high for 6 hours.
  6. Serve with cornbread muffins and sliced avocado.
  7. PINTO BEAN SEASONING (credit to Carl Oberlander) - - 4 tsp salt - 2 TB cumin - 1 tsp sugar - 1 TB paprika - 1 TB chili powder - 1 TB onion powder - 1 TB garlic powder - - Store in an airtight container for up to six months.

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