Weekend Cookbook Challenge is being hosted by La Mia Cucina this month and the theme is…pressure cookers (which I am scared of), crockpots (which I love) and Dutch ovens (which I also love, but I use pretty frequently already).

So, crockpot it is! And the cookbook I used was Fresh from the Vegetarian Slow Cooker by Robin Robertson. This is also the only crockpot cookbook that I have. Typically, I just get crockpot recipes off that Internet thing.

Oh and Happy Saint Patrick’s Day — now, here’s a Mexican recipe!

Pinto Picadillio
1 tbsp olive oil
1 medium-size yellow onion, chopped
1 small red bell pepper, seeded and chopped
2 garlic cloves, minced
1 tsp cumin
3 cups slow-cooked* or two 15.5-ounce cans pinto beans, drained and rinsed
One 14.5-ounce can diced tomatoes, drained
One 4-ounce can diced green chiles, drained
1 Granny Smith apple, peeled, cored, and chopped
1 cup vegetable stock
Salt and freshly ground black pepper
2 cups . . . → Read More: WCC26: The Hero of Canton the Man They called…Pinto Picadillio