Budget Stretching Meals 2649On Thu, 23 Mar 2006 14:51:39 GMT, sarah bennett Looks good. It reminds me of one I saw on Food TV before they dumbed it down so much...
This can be made vegetarian or not. We like it both ways.
Pinto Beans
1 lb dry pinto beans water to cover by an inch or more 8 oz can of tomato sauce (if using fresh tomatoes) or 15-16 oz can diced tomatoes with juice undrained 2-3 Roma tomatoes, diced (replace with canned when out of season) 1-2 pound bacon (optional) 6 ribs celery, diced bunch scallions, finely chopped salt & pepper to taste
Put the beans and water in a crock pot, on high, for two hours. Reduce to low, add tomato sauce (or canned tomatoes) and cook for another hour.
Dice up the bacon (I use kitchen shears), and cook over medium heat until browned and crisp. Add the celery and the scallions and cook to soften the celery and wilt the scallions. Dump the whole mess into the crock pot, stir and season with salt and pepper. Add the diced tomatoes, if you are using fresh. Cover and cook a little while longer while you prepare rice to serve with it.
I sometimes use frozen peppers sauteed with the veggies, leaving out the bacon and using olive oil to cook them.
Regards, Ranee
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