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ENGLISH
9
PINTO BEANS
• 1 Pound Dry
Pinto Beans
• 4 Cups Water
• 1 Small Onion,
chopped
• 1 Tsp. Chili Powder
• ½ Tsp. Dried Oregano
• 1 Tsp. Garlic Powder
• 1 Tsp. Salt (or to taste)
• 1 Tsp. Black Pepper
(or to taste)
Wash the beans and soak overnight in cold water. Drain
the beans and pour into ceramic slow cooker pot.
Pour in water.
Add onion.
Stir in seasonings.
Cover the pot and cook on High setting until
beans are tender (about 4 hours).
Yield: 1½ Cups
BEEF STEW
• ¼ Cup All-
Purpose Flour
• ½ Tsp. Kosher Salt
• ½ Tsp. Ground
Black Pepper
• 1 Tsp. Onion Powder
• ½ Tsp. Garlic Powder
• 1 Pounds Beef
Stew Meat, cut into
1 inch chunks
• 1½ Cups Potatoes,
peeled and diced, cut
into 1 inch pieces
• ¾ Cup Carrot, diced
• 1½ Cups Beef Broth
• ½ Tsp. Worcestershire
Sauce
• 1 Bay Leaf
Mix our, kosher salt, black pepper, onion powder,
and garlic powder together in a large plastic bag.
Add beef stew chunks, coating well.
Place coated meat into ceramic slow cooker pot.
Top meat with potatoes and carrots.
Mix together beef broth and worcestershire
sauce, and pour over potatoes.
Top with bay leaf, and cover.
Cook on low for 6 hours.
After cooked, remove bay leaf and stir
to combine meat and veggies.
Yield: 2 - 4 Servings
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