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Pintos and Potatoes |
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Serves: 6 Print this Recipe1 1/4 cups dried pinto beans 1/4 teaspoon salt 1 potato, peeled and sliced 2 tablespoons lemon juice 2 tablespoons olive oil Method 1. Wash and rinse beans well. Soak beans overnight in enough water to cover. 2. Drain beans and rinse again. Put beans in slow cooker or saucepan and add water to cover by at least 2 inches. Add salt. 3. If using a slow cooker, also add the sliced potato and cook on low for about 12 hours. 4. If cooking on stovetop, simmer until beans are almost tender, about 2 hours, then add sliced potato. Simmer another 45 minutes. 5. Stir in lemon juice and oil before serving. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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