I love beans, and I like crockpot recipes making dinner ready when I come back from a run. Here is a recipe for frijoles, traditionally cooked with bacon. Let's love the pigs *and* eat our beans too.
Slow Cooked Pinto Beans
1 pound (3 cups) dry pinto beans, sorted, rinsed, and soaked in water overnight
6 cloves garlic, minced
4 cups vegetable broth
1 tblsp olive oil
1 large onion, chopped
2 jalapeno peppers
1 28 oz can crushed tomatoes
1 cup beer
1 tsp salt
1/4 to 1/2 cup chopped fresh cilantro
**First thing in the morning**
Put the soaked beans and garlic into a crockpot and cover with veggie broth, adding water if necessary to just cover beans. Cook on low for 4+ hours.
Saute the onions and jalapenos in the olive oil until soft. Add to the crockpot, as well as the crushed tomatoes. Stir and cook for 4+ more hours.
**30 minutes to 1 hour before eating, or before your run**
Add the beer, salt and cilantro. Stir and cook until you are ready for dinner.
Serve in corn tortillas or over brown rice with fresh corn.
Makes many servings, with leftovers to freeze if desired.
Cook's tip: The remainder of the bottle of beer tastes really great when you get back from your run, or enjoy with dinner.