Sandra Bradford shared Leanna
Jo Neatherlin's photo.
Soooo easy!! In a crock-pot put 2
cups of raw pinto beans on bottom, mix in a can of rotel and some green chili!!
Season beans with cumin, garlic powder, a little chili powder, and minced
onion. Place roast on top and season same way. Add water to cover beans and
about have of roast. (May need to add water as cooking) turn crock to high and
cook until roast falls apart and beans are done. I then switch to low so all
spices can simmer!! Great the next day even for breakfast with a fried egg on
top and a little salsa with a tortilla to soak up the juices!!