Ingredients
1 lb. pinto beans
about 3 c homemade vegetable stock (or canned)
2 large carrots, diced
2 ribs celery, thinly sliced
1 14.5 oz can diced tomatoes, undrained
1 clove garlic, crushed
1 sprig fresh oregano (or 1 tbsp dried)
2 slices raw bacon
water (about 3-4 c)
chopped fresh cilantro to taste
kosher salt to taste
freshly ground black pepper to taste
about 3 c homemade vegetable stock (or canned)
2 large carrots, diced
2 ribs celery, thinly sliced
1 14.5 oz can diced tomatoes, undrained
1 clove garlic, crushed
1 sprig fresh oregano (or 1 tbsp dried)
2 slices raw bacon
water (about 3-4 c)
chopped fresh cilantro to taste
kosher salt to taste
freshly ground black pepper to taste
Directions
Soak beans over night; drain. Place beans in crockpot. Add next 7 ingredients (through bacon); stir. Fill crock pot with water. Cook on high approx. 8 hours. Stir in cilantro, salt & pepper. (You could leave the bacon out if you're a vegetarian.)
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