Tex-Mex Pinto Beans

Ingredients:

2 cups dried pinto beans, sorted and rinsed
1 cup chopped onion (a large onion)
2 cloves garlic, finely chopped (or you can use 1/4 tsp garlic powder or 1/2 tsp chopped garlic in a jar)
1 tablespoon chili powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
6 1/2 cups water

1. Mix all ingredients on 3 1/2 - 6 quart slow cooker
2. Cover and cook on high heat setting 7 - 9 hours or until beans are tender

Prep Time - 10 min
Cook Time - 7 -9 hours High setting
Serves 6

Nutritional info:
1 serving - 200 calories (calories from fat 10); Fat 1g (saturated 0g) Cholesterol 0mg; Sodium 610mg; Carbohydrate 49g (Dietary fiber 16g); Protein 15g

Note:
I serve this as a main course with hot corn bread and salad. If you want to add heat to your beans, pass the hot red pepper sauce or red pepper flakes at the table. This is an inexpensive, satisfying meal that my husband, children and in-laws all enjoy!

Enjoy!