Prep 10 mins
Cook 30 mins
This recipe was given to me over 20 years ago. I've been making it for bbqs, trips to the lake (easy!), etc. Everyone who tries them wants the recipe. You won't even believe how easy these are! I've nicknamed it "opening a bunch of cans of beans." You can substitute dried onion flakes and celery salt and omit bell pepper for a faster prep and you will not compromise on the flavor! I usually double and sometimes triple the recipe (obviously depending on crowd)
- 1⁄4 cup margarine (or butter)
- 1 large onion, chopped
- 1 medium bell pepper, chopped
- 1 stalk celery, chopped
- 1 fresh garlic clove, minced
- 1 (14 ounce) can ranch style beans
- 1 (10 ounce) can Rotel Tomatoes (drained)
- 1 (14 ounce) can pinto beans with jalapeno peppers (drained)
- 1 cup cheddar cheese, grated
- Sautee the chopped vegetables in the margarine until tender.
- Transfer to crock pot (set on low) and mix together with remaining ingredients (except last item - grated cheddar cheese).
- Simmer 30 minutes then add grated cheddar cheese.
- I have taken the huge shortcut of not sauteeing the veggies and using onion powder and celery powder -- and the beans are just as good.
- Also, cooking time factors just letting the beans sit in a crock pot on low.