Tia’s beans

November 13, 2006

Tia’s beans

Submitted by Lorraine Glazar

2 cups dried pinto beans
1 to 2 quarts water (1 quart makes beans, 2 quarts makes bean soup)
1 strip bacon (substitute 2 chipotle peppers canned in adobo sauce, and 2 teaspoons sauce)
1 ½ teaspoons oil
2 carrots, peeled and sliced
2 cloves garlic, crushed

Clean beans and remove any bits or dirt or rock. Rinse well with warm water. In a large crock pot, add beans, water and all ingredients listed above. Cover top of crock pot with aluminum foil and top with lid (why? That’s the way Tia did it!). Cook on high for 4-6 hours or on low for 8-9 hours.

One half hour before beans are done, add:

5 dashes Worcestershire sauce (substitute soy sauce for vegetarians)
1 teaspoon chili powder, more to taste
1 medium tomato, diced
1 small onion, diced
½ cup chopped cilantro
½ cup chopped bell pepper
1 teaspoon salt

Stir gently and continue cooking at high heat in crock pot until beans are done.

2 Responses to “Tia’s beans”

  1. Do McGrath Says:

    We tried these beans last weekend. They were awesome. Best beans I’ve ever had. Found this recipe referenced on another site as from:

    Healthy Mexican Cooking, by Velda De La Garza, M.S., R.D., ©1995, 2002 byAppletree Press, Inc., http://www.appletree-press.com/

  2. Judi Rowley Says:

    My daughter, Jen Davenport, made these beans when we were visiting Tucson from Gilroy, CA. We all loved them so much she made them again while we were there and now I have made them at home. Thank you for sharing this recipe.

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