1 Picture
Ingredients
- 2 2 2 lb. dried pinto beans
- 1 1 1 onion, halved and one half diced
- 2 2 2 tsp. kosher salt
- 10 10 10 pieces bacon, diced
- 5 5 5 garlic cloves, minced
- kosher salt, for seasoning
Details
Adapted from google.com
Preparation
Step 1
In a large slow cooker, add beans, the onion half and salt. Fill with water all the way to the top. Set heat to high and cook for 8 hours or overnight, until the beans are very tender and creamy. Set a strainer over a large bowl and strain the beans, reserving all the cooking liquid and discarding the onion.
Set a large pot over medium high heat. Once heated, add bacon. Saute until bacon fat is rendered and the bacon is crisp. With a slotted spoon, remove bacon and discard, leaving the bacon fat in the pan. Reduce heat to medium and add the diced onion and garlic to the bacon fat and saute until softened, about 5 minutes. Remove the pot from the heat and add the drained beans to the pot and 2 cups of the reserved cooking liquid. With a potato masher, mash the beans until smooth. Add more cooking liquid as needed to acheive desired consistency. Season to taste with salt.
Review this recipe