Tex-Mex Crockpot Series: Spicy Frijoles

These guys are not only good for your body, they are good tastin’ and go down like buttah! Pinto beans have all kinds of vitamins and minerals, and the chilies in the recipe contain capsaicin, which is a huge disease fighter. Make these in your crockpot and add them to any dish as a side, or throw a fried egg on top and have for breakfast.  There are so many ways to enjoy these spiced-up beanie babies!

1 32 oz. package dried pinto beans

2 cloves garlic, coarsely chopped

1 jalapeño, seeded and diced

1 medium onion, chopped

4 pearl tomatoes, chopped

1/4 teaspoon cayenne pepper

1/2 teaspoon Kosher salt

1 cup fresh cilantro

1/4 cup cotija cheese, crumbled

Add beans to crock pot.  Add eight cups of water. If you would like more flavor, substitute vegetable broth for the water.

Add garlic, onion, jalapeño, tomatoes, cayenne, salt and pepper.  Turn crock pot up to high and cook for 4-6 hours.  Stir occasionally, until the beans are tender. Just before serving, add cilantro and stir.

Garnish with more cilantro and Cotija cheese.  We also suggest adding our Pico de Gallo for brightness and more flavor.

Serves 6-8.