Tex-Mex Pinto Beans

This recipe comes from  Betty Crocker's 1-2-3 Dinner: 350 Quick and Delicious Supper Solutions, page 311. It is one of our favorites and it is very inexpensive too.

1 lbs dried Pinto beans (2 cups), sorted and rinsed

1 large onion chopped or 1/4 cup dried minced onion

2 cloves of garlic or 1 tsp garlic powder

6 1/2 cup water

1 Tbls chili powder

1 1/2 tsp salt

1/2 tsp pepper

Mix all ingredients in 3 1/2 to 6 quart slow cooker. Cover and cook on high heat 7 to 9 hours or until beans are tender.

Serve with Heavenly Cornbread  and a salad or fruit to finish off this meal. We like to top with shredded cheese and a drop of sour cream. You could also add chopped ham to the recipe for a heartier taste.