- March 7, 2006 at 12:10 am #236305mosParticipant
1 lb. dried pinto beans
6 cups water
12 oz. lean turkey bacon (optional)
1 onion, chopped
2-3 cloves garlic, minced
1/4 tsp. black pepper
1/4 cup molasses
1 cup ketchup
1/4 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
1/2 cup brown sugar
1/2 cup cider vinegar
1/4 tsp. dry mustard
Soak beans in water for 8 hours. Bring to a boil and cook 1 – 2 hours, or until soft. Drain, reserving liquid.
Combine all ingredients in crockpot, using just enough bean liquid to cover everything. Cook on low 5-6 hours.
Makes 8 servings in a 5-quart crockpot.
Recipe is from “Fix-It and Forget-It Lightly” by Phyllis Pellman Good.
- January 3, 2009 at 9:03 pm #407945
Oooh! This looks yummy! Thanks! 🙂
- January 3, 2009 at 9:24 pm #407947
When I was growing up we always soaked our pinto beans..Mom would usually have us soak them overnight then cook them the next day, all day long on low.
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