I’m so excited about this simple and easy vegan dish. It’s sooooo yummy too! We made it the other day when we went to Houston for a temple trip and it was just perfect when we came home all hungry.
So last night I measured out one pound of dry pinto beans. You should sort through them quickly for rocks. Then put them in a bigger container and fill full with water. The water should be a good 3 inches above the beans (or more). They will swell as they absorb the water.
Then last night I chopped up 1 onion, three carrots, 3 celery stalks and 3 garlic cloves and put them in a ziploc bag in the fridge.
I even had some left over to put into snack sized ziploc baggies for lunches.
Then I went to bed! In the wee hours of the morning (around 5:00AM) I rinsed off the beans, put them in the crockpot along with the veggies I prepared, 2 quarts (8 cups) of water, 2 cans of Rotel tomatoes and 2 Tablespoons of salt. I put the setting on low and set it for 14 hours. It won’t need that much time, but that might be how long I am gone from home.
It smells so good already!! I can’t wait. I am going to make some brown rice when I get home and have a nice salad. Dinner will be all ready!
I am going to buy you a thermos right now. Something like this (or taco soup) could be heated up in the morning and put in the thermos and you would have it for lunch for a few days.