I loved these beans, I was going to make a Mexican Lasagna (look for that post later in the week) and I had a sack of pinto beans in the pantry. I've been trying to buy less canned stuff and dried beans are just so economical - you just have to plan ahead for the soaking. Well these don't require soaking just a long cook time. Make these you can use them in the lasagna recipe, make tacos, quesadillas, taquitos, tostadas, etc. 
- 1 sweet onion, peeled and quartered
- 1 package dry pinto beans, rinsed
- 1 fresh jalapeno pepper, seeded and chopped (I didn't have fresh so I used 1/2 a can of chopped)
- 2 cloves garlic, chopped
- 5 teaspoons salt
- 2 teaspoons fresh ground black pepper
- 1/2 teaspoon ground cumin, optional
- 9 cups water
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker.
Pour in the water and stir to combine.
Cook on high for 8 hours. Once the beans have cooked, strain them, and reserve the liquid.
Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. Enjoy!
0 comments:
Post a Comment