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Like all recipes, I made a few changes :) We prefer pinto beans to kidney beans, so I use 2 cups of dried pinto beans (soaked overnight or boiled until soft) instead of the 2 cans of beans in the recipe. It's also very good with 1 cup dried black beans and 1 cup of dried pinto beans. Dried beans are much cheaper here, so that's what we use instead of canned. In the winter, use 1 pint of canned tomatos for the fresh ones. This recipe works well in the slow cooker - my preferred method for easy meals. This has a mild taste that even the kids love. It goes well with Corny Cornbread....all this typing is making me hungry!