Freezer Friday: Mexican Pinto Beans

Still no camera...still no pictures...I am so sorry:( 
    If you missed Monday's post, here  is the ingredients list for Mexican Pinto Beans.  Then just combine it all in your crock pot slow cooker and let it cook on high for 2 hours. Turn it down to low and let it cook for another 8 hours. It was delicious over brown rice with a little Frank's hot sauce!
     You can freeze any leftovers in bags.  Then use them as is, for Taco Soup or Chili.
Enjoy!

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