However, I found a more savory recipe than Stephanie's here.
It features green chilies and all in the batter. [there is even a version using broccoli!]
Hooray for slow cookers!!!!
This all started yesterday when I was reading the Pioneer Woman Cooks blog about cooking Spicy Beans. Her photos make the dish look fabulous!
My thoughts on her directions----I would never cook pinto beans without pre-boiling and discarding the first cooking water by draining them and then continuing to cook in fresh water; and no matter how tasty I wanted them to be, I don't add the salt ( or the salty ham, etc) until the beans are tender....otherwise they stay tough!
So that's dinner for tonight...or should I say "supper"??? Pinto beans and cornbread with fresh chopped onion on top and maybe to cool things off even more, some cottage cheese on the side!