Seasoned pinto beans give you a versatile, zesty way to get more fiber and protein in your family’s diet. This slow cooker variety uses dried beans, making it a lot more cost effective and lower in sodium than using canned beans. Prepare a batch for use in tostadas, burritos or Mexican-style scrambled eggs, or to serve solo as a side dish. They eat just as well within a dish as they do on their own.

Total Time: 7 to 9 hours | Prep Time: 2 minutes | Serves: 6

Ingredients:

• 1 pound dried pinto beans (about 2 1/2 cups), rinsed and drained
  
• 7 1/2 cups water
  
• 2 teaspoons salt
  
• 3/4 teaspoon cayenne pepper powder
  
• 1/4 cup ground black pepper
  

Directions:

1. Combine all of the ingredients in your slow cooker, and then stir them together.
   
2. Place the lid on the cooker and cook the beans on low for 7 to 9 hours, or until the beans are soft but not falling apart.
   
3. Turn the cooker off, and serve the beans warm, over rice or rolled up in tortillas for burritos.