Difference between revisions of "Slow Cooker Beans"
m (→Ingredients: clean up, replaced: black pepper → black pepper) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (One intermediate revision by the same user not shown) | |||
| Line 12: | Line 12: | ||
* [[water]] | * [[water]] | ||
| − | == | + | == Procedures == |
# Combine all the ingredients in a slow cooker. | # Combine all the ingredients in a slow cooker. | ||
# Add water to cover the beans. | # Add water to cover the beans. | ||
Latest revision as of 10:44, 15 July 2012
Ingredients
- 1 can (16 ozs.) dark kidney beans, drained and rinsed
- 1 can (16 ozs.) light kidney beans, drained and rinsed
- 1 can (16 ozs.) pinto beans, drained and rinsed
- 1 (15 ozs.) can unsalted diced tomatoes
- 2 green peppers, cut into strips
- 1 Onion, chopped
- 1 tsp. oregano leaves, crushed
- 1/2 tsp. ground cumin
- 1 tsp. sage
- 1/2 tsp. black pepper
- water
Procedures
- Combine all the ingredients in a slow cooker.
- Add water to cover the beans.
- Cook on HIGH for 6-7 hours.
No heating up the kitchen - let your slow cooker do all the work.
