I’m a little freaky when it comes to what I feed my children. In my quest to know what is going into their bodies, I’m moving to a can free pantry.
And, I’m not just talking about SpaghettiOs, all cans.
I told you, totally freaky.
Just wait Gracious Girls, once you try these beans, you’ll kick the canned stuff to the curb.
Here you go. . .
- 32 ounce chicken broth (start with 24 and slowly add remaining if necessary)
2 chopped onions
3 cloves minced garlic
1/2 cup extra virgin olive oil
1 16 ounce package washed and rinsed organically grown pinto beans
salt and pepper
Cook all of the ingredients in a slowcooker on high for about 8 hours. Adding stock as the liquid is absorbed. Mash or serve whole.
We love them in corn shells with fresh pico de gallo, avocado and sauteed veggies. Amazing!!!
So, will you join me my friends, for a little game of kick the can?!
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Slow-cooked beans got us through the lean college years (with a baby!) and we’ve still never been able to let go of our love of them. We buy the 25 pound bag of dried pintos at Costco, and it lasts us about a year. They’re so simple to make, but DO use a slow-cooker! Our friends recently left some beans on low on their stovetop and had a house fire. Thanks for passing the word and encouraging a game of Kick the Can! I’m in!