Directions. Step 1. Lightly coat the sides of a 6-quart slow cooker with cooking spray. Step 2. Combine chicken, beans, broth, bell pepper, salsa, salt and pepper in a large bowl. Spoon …
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Turn the instant pot to sauté and add the oil. Once hot, stir in the cumin, chili powder and garlic and cook until fragrant, about a minute. Deglaze the pot with 1/2 cup water …
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13 h 20 m. Cover pinto beans with water in a large bowl; allow beans to soak overnight. Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker. Pour enough chicken broth into the slow cooker to cover the other ingredients.
These Traditional Tejano Pinto Beans are the perfect blend of Southern and Mexican pinto beans styles. Tenderly slow cooked with a ham hock and jalapeños, the lime adds a little twist. Perfect for a burrito, these beans will make you feel like you are in Texas, and really, what more could you ask for?
Place the rinsed beans into a large bowl and cover with hot water. Pop them into the fridge overnight. Drain and rinse the beans in the morning and pop them into your slow cooker. Add the chicken broth, salt, black pepper, garlic cloves, and onion. Top off the slow cooker with water so that it is about 2-inches above the top of the beans.
Then put the beans in a 6 quart crock pot. Step 2 – Add the remaining ingredients to the crock pot. Stir to combine all the ingredients. Step 3 – Cover and cook on low for 8-10 hours or on high for 4-5 hours until the beans are tender. Each slow cooker runs differently so adjust the cook time based on your slow cooker.