1/2 cup pumpkin puree
1/2 cup diced tomato
2 Tbsp dried pinto beans
1/4 tsp cumin
dash cayenne pepper
salt to taste
1/2 cup water or vegetable broth
Directions:
Put all the ingredients in a 1 quart crockpot and cook on low for 4-6 hours, until the pinto beans are tender.
**For a complete meal, serve with 1 cup vegetable (spinach salad, peas) and one serving of grain (cornbread).
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