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Southern Living Oct. 97
1 lb dried pinto beans 5 1/2 cup water 1 large onion, chopped 1/4 lb cooked ham, chopped 1 garlic clove, minced 1 tablespoon chili powder 1 teaspoon salt 1 teaspoon pepper 1/4 teaspoon dried oregano 1/4 teaspoon ground cumin
1. Sort and wash beans; place in a 5 quart slow cooker.
2. Stir in 5 1/2 cups water and remaining ingredients.
3. Cook, covered on Low 10 hours, stirring twice.
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