Southwestern Bean Medley

Southwestern Bean Tostadas

I love beans, so I decided to create a recipe that was somewhere between chili and baked beans. The greatest thing I think about his recipe, is the flexibility of the meals it makes.  I chose to serve it as a tostada with rice and cheese, but also used it through out the week to make egg burritos, fajitas, and even just ate it by itself.  It makes a TON, so is something to make for a larger group or plan on freezing it. So easy and very few calories per serving.

Servings: 10-12                 Time: 3 1/2- 8 1/2 hours             

Calories: 167 per serving ( Note this is just the beans, not what you choose to serve with them!)

Ingredients:

• 1 14.5 oz can Stewed Tomatoes
• 1 tablespoon Cumin
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Brown Sugar
• 2-3 tablespoons Adobo Chile Peppers in Sauce, chopped
• 1 tablespoon Vegetable Oil
• 1 small Onion, diced
• 2 Garlic Cloves, minced
• 1/2 cup fresh Lime Juice
• 1 cup Vegetable Broth ( I had Chicken Broth on hand so I used that)
• 3 Bell Peppers, sliced
• 2 15 oz cans Pinto Beans, drained and rinsed
• 1 15 oz can Black Beans, drained and rinsed

Steps:
1.) Turn crock pot on low and stir in tomato, cumin, salt, pepper, brown sugar and  Adobo peppers.

2.) In a small skillet, saute onion and garlic in vegetable oil for approximately 3-5 minutes. Add to slow cooker.

3.) Add lime juice, broth, peppers and beans to slow cooker.  Continue cooking on low for 7-8 hours or on high for 3-4.