Serves: 6
Total Calories: 254

1 pound dry pinto bean
water, to cover beans*
1 (15-ounce) can tomato sauce
1 pound uncooked bacon, cut into pieces as preferred
1 red onion, chopped
4 cloves garlic, crushed
1/4 cup brown sugar
2 teaspoons Worcestershire sauce, may add more to taste
salt and pepper to taste
4 teaspoons adobo hot pepper sauce

Put beans in crockpot and add water to cover plus 1 cup or the amount you would want for juice. Let beans cook till they start to soften then add everything but the adobo and cook on LOW 7 to 8 hours or until beans are tender. Add salt and pepper to taste. About 45 minutes to an hour before serving, add the adobo sauce if you like a spicier taste.

Serve with fat slices of buttered french bread and pour the beans and juice on top of it.

*NOTE: If you like a richer taste instead of adding the extra 1 cup of water for juice, add beef broth instead. Adjust salt as needed.

Nutritional Facts:

Serves: 6
Total Calories: 254
Calories from Fat: 100

More Recipes from the Cook'n Fix & Forget Cookbook:
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Beef Paprikash
Chili "Con-Caucasian" (White Chili)
Cider Stew for Crock Pot
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Country Roast and Vegetables
Crock Pot Spareribs Cantonese
Denise's Creole Black Beans
Italian Tortellini Stew
Klein's Kanchi Chicken
Mac's Pinto Beans
Mexican Chili
Salmon Bake
Sour Cream Chili Bake
Supper-In-A-Dish
Texas Hash
Vegetable and Chickpea Curry