Lynda's Beans with Rice


Ingredients:


1/2 lb dry pinto beans

1 T shortening or bacon drippings

1 lb lean ground beef

1/2 cup chopped onions

2 cloves garlic, finely chopped

1 (1.4 oz) package taco seasoning mix

3/4 cup water



Rinse dry beans with cold water several times then soak in large bowl overnight.

Next morning, put the beans with the same water into a slow cooker. Add water to cover the beans at least by 3 inches. Add 1 Tablespoon of shortening (or bacon drippings). Turn slow cooker on high until the beans start to simmer, then put on low to finish cooking.

About 1 hour before the beans are ready, take the ground beef and brown slowly in skillet with the chopped onions and garlic. When the beef is browned, add the package of taco seasoning mix and 3/4 cup of water, let simmer 10 minutes uncovered.

Pour the beef mixture into the almost fully cooked pinto beans. Stir well. Let cook in slow cooker at least 1 more hour.

I serve the beans over fresh, hot, cooked rice with buttered cornbread or rolls. Add picante sauce or taco sauce if desired.

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