Slow Cooker Pinto Beans Hot Dogs & Peppers Recipe
Stretch your pantry goods with this simple but filling meal.
- 1.5 cups dry pinto beans (or 2 cans pinto beans)
- 3 hot dogs diced in small pieces
- 3 cups chicken broth
- 1 green pepper diced
- 1 red pepper diced
- 1 onion (or 1 TBSP dry onion flakes) diced
- 1 tsp garlic powder
- 1 TBSP cumin
- 2 tsp. oregano
- 1 tsp. salt
Add the beans and water (cover the beans with at least 2 inches of water), and bring the beans to a boil for one minute.
Turn off the heat, cover, and let sit for 60 minutes.
Drain the beans.
Put all the ingredients, including the beans in a slow cooker and stir until combined.
Cook on high for 3 to 4 hours or low for 5 to 6 hours until pinto beans are tender. Enjoy!