Spicy Slow Cooker Pinto Beans and Rice

Ingredients:
1 cup dry pinto beans
1 cup white rice
1 onion, chopped
1 Yukon potato, peeled, chopped into 2-inch cubes
1 rutabaga, peeled, chopped into 2-inch cubes
1 turnip, peeled, chopped into 2-inch cubes
2 jalapeños, deseeded, ribs removed, chopped
2 cloves garlic, minced
1 heirloom tomato, chopped
½ tsp chili powder
1/8 tsp cayenne pepper
1 tsp cumin
2 tsp sea salt
¼ tsp freshly cracked pepper
1 tbsp extra virgin olive oil
1 tbsp butter
Garnish with fresh cilantro


Directions:
1. Rinse the pinto beans and drain.
2. Add all of the ingredients to the slow cooker and stir with a wooden spoon.
3. Turn the slow cooker to high for 6 hours.
4. Serve in a bowl with a garnish of cilantro.

Recipe and photo courtesy of Hispanic Kitchen member Sara Novak.


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