Springtime Crockpot Pinto Bean Stew

Posted on April 24, 2014

Welcome to the 15th installment of Slow Liz’s 2014 Slow Cooker Challenge.

Recipe: Pinto Bean Stew with Jalapeño-Corn Dumplings – Eating Well

Pinto Bean Stew I am so so excited about this recipe. I’ve been scouring the web for springtime crockpot recipes, and this one caught my eye (and belly).

As usual, I was really nervous that it wasn’t going to turn out while it was cooking, but with 3 alterations it was a hit.

Also, Wifey deserves a special shout out. She realized I forgot to soak the pinto beans and got up in the middle of the night to get them soaking.

So what were these alterations?

1. In the reviews, someone recommended adding Rotel. So I added a cup of Rotel.
2. Nearly every reviewer recommended using stock instead of water. I used veggie stock.
3. This stew was very thin and soupy, so we thickened the soup by blending some of the mixture separately. I was freaked out when Wifey suggested this, but she was absolutely right.

I was absolutely terrified to add the red pepper to the soup after I opened it up. I thought it was going to eat me!

Georgia O'Keeffe Pepper The dumplings were fun, easy, and delicious. And because there was the added step, it made it seem as though my cooking has improved. Also, it helps that we didn’t die from the Georgia O’Keeffe pepper!

And that is that. Make this recipe and make it with the alterations! You won’t regret it.


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What Others Are Saying

  1. Suzanne Bartlett April 29, 2014 at 11:24 pm

    Can’t wait to make this!! Sounds so yummy.

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