1 pound of pinto beans, washed and rinsed
2 tablespoons of olive oil
1 onion, chopped
1 bell pepper, chopped
2 jalapenos (optional), chopped
4 cloves of garlic, minced
1 can of tomato sauce
1 teaspoon of mustard
2 bay leaves
1 tablespoon of chili powder
1 tablespoon of cumin
1 tablespoon of oregano
1 teaspoon of black pepper
1 teaspoon of Nor chicken bouillon
6 cups of water
In a large saute pan, heat the olive oil over medium heat. Add the chopped onion, bell pepper, jalapenos (if using), and minced garlic. Saute for 5-7 minutes or until the vegetables are soft.
Transfer the sauteed vegetables to a crock pot. Add the washed and rinsed pinto beans, can of tomato sauce, mustard, bay leaves, chili powder, cumin, oregano, black pepper, Nor chicken bouillon, and water.
Stir everything together until well combined.
Cover the crock pot and cook on low heat for 8 hours or until the beans are tender.
Once the beans are cooked, remove the bay leaves and discard them.
Serve the Mexican Pinto Beans as a side dish or with some rice for a complete meal.