2 Meals in One: Crock-Pot Chalupa/Refried Beans
Hearty winter meal that warms you to your toes! Any leftovers can be used next day for lunch or a side dish for dinner.
Yield
8 servingsPrep
15 minCook
Ready
20 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pinto beans, dried
soaked overnight in 6 cups water |
|
| 2 | pounds |
pork loin
cut into strips |
*
|
| ½ | cup |
green chili peppers, canned
chopped |
|
| 3 | whole |
garlic cloves
chopped |
*
|
| 2 | tablespoons |
chili powder
|
|
| 1 | tablespoon |
cumin
|
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pinto beans, dried
soaked overnight in 6 cups water |
|
| 907.2 | g |
pork loin
cut into strips |
*
|
| 118 | ml |
green chili peppers, canned
chopped |
|
| 3 | whole |
garlic cloves
chopped |
*
|
| 3E+1 | ml |
chili powder
|
|
| 15 | ml |
cumin
|
|
| 5 | ml |
oregano
|
|
| 5 | ml |
salt
|
|
Directions
Sort dried pinto beans and rinse. Soak in 6 cups of water overnight in crockpot. In the morning, add remaining ingredients to crockpot and cook on high for 30 minutes to 1 hour. Turn to low and cook an additional 7 to 9 hours.
Serve in bowls and top with sour cream and hot sauce.
Leftovers can be mashed and used to make bean burritos or served as a side dish with rice.
