Peruvian Beans

We used to be a potato family until I found this recipe. Now I double it and make it every week. First we’ll have it as soup, then as a taco or burritto, then as lasagna, then finally as refried beans. (if there are any left) It is VERY yummy! 🙂

  • 1 package beans
  • 1 Anaheim pepper
  • 1 Jalapeño pepper
  • 1 bunch of garlic
  • 1 red onion
  • Soup bones
  • Salt

Leave the peppers and garlic whole, dice the onion and place in slow cooker with beans, soup bones, salt, and water.  Cook all day.  If you need to add more water, make sure you boil the water before you add it so you do not get tough beans.  Before you serve them add fresh cut cilantro.

Recipe via. Kathy Coe