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Ingredients
- 2 lbs pinto beans
- 1 large onion, chopped
- 4 Tbsp. jarred minced garlic
- Up to 2 1/2 Tbsp salt
- 1 tsp black pepper
- 2 tsp cumin
- 10 cups hot water
- You can use as little as 1 Tbsp. It depends on how you like your beans.
Details
Adapted from penniesandpancakes.blogspot.com
Preparation
Step 1
Rinse the beans in a colander. Pick out any bad beans.
Combine all the ingredients in the crockpot. Remove any floating beans. Cover, and cook on HIGH for 4 hours and on LOW for 2 hours.
Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are mashed. (We like our beans somewhere between the very-liquidy restaurant style beans, and the canned version of refried beans.)
Mash beans with a potato masher to desired consistency.
Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.
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