Title: Mexican-Style Red Beans
Categories: Beans, Crockpot, Mexican
Yield: 1 Servings

1 lb Dried beans; soaked
-overnight
4 c Cold water
1 lg Onion; coarsely chopped
1 cn (16 oz.) tomatoes
2 Garlic cloves; minced
1 ts Crushed red pepper or
2 ts Chili powder
2 ts Salt
1/4 lb Salt pork or bacon; chopped
-(optional)
2 ts Ground cumin

Put all ingredients into crock pot. Cook on high for 2 hours, then low for
8 hours. The beans can then be partially mashed for a low-fat alternative
to refried beans.
Posted to recipelu-digest Volume 01 Number 283 by James and Susan Kirkland
on Nov 21, 1997