Middle of the Week Recipe {crockpot beans and rice}

When you eat mostly plant based (I am still working on the word vegan), it is sometimes hard to find recipes that feel hearty.  This is a great, super easy and recipe that feels like you are puttin’ some meat on your bones (that is, if you ate meat).  It is a hit at this house.  I  serve it with homemade cornbread and a green salad.  I did break my brown rice rule on this one because it sounded sooo good with white rice.

I found this recipe at food.com but I altered it a bit.  I didn’t get a picture because it was gone before I could take any.  Good luck.  Check it out here if you are in need of pictures.
Pinto beans and rice in a crock pot.

Here is my take on it.

Get out the crock pot.
Turn it on high (or low if you are cooking overnight).
Dump in a bag of pinto beans (I did rinse them first).
Cover beans with water.
Add a jar of picante sauce.
Add 1 teaspoon of cumin and chili powder.
Salt and pepper as needed.

Let cook for a long time (mine cooks for about 6 hours or longer on high but I live at serious altitude so adjust as needed).

Cook rice (white or brown).
Spoon beans over rice and eat up!

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