2 C raw pinto beans
6 C water
1 1/2 tsp salt
1 1/2 C chopped onion
3 cloves crushed garlic
1/2 C minced green pepper (I didn't have any so left this out)
2 tsp ground cumin
1/4 tsp black pepper
1/2 C rice (optional)
Mix all in your crock pot. Cook on high. At 5 hours it was "beans and rice", by 8 hours I only had to stir and it was mashed...with a few chunks...we like chunks. I could have put it in the blender or mixer and made it really smooth. Add oil if you like the taste of the fat. You could fry it if you'd like.
We ate some for dinner and I froze the rest. I doubled the recipe and it was great in my 7 qt pot. I added the rice because I didn't want to have to drain the liquid from the beans...worked well.
Original Recipe:
This recipe did not have any water listed which is odd as it calls for "raw pinto beans." ::snort:: So.....however you want to do it - get 5-6 C of cooked pinto beans. Here's the original recipe.
Ingredients:
2 C raw pinto beans
1 1/2 tsp salt
1 1/2 C chopped onions
3 cloves crushed garlic
1/2 C minced green pepper
2 tsp ground cumin
1/4 tsp black pepper
olive oil (about 3 T)
Directions:
Cover the pintos with water and let soak 1.5 hours or more. Drain. Cover with more water and cook until well-done- usually 11/2 - 2 hours. (See post about the easiest way to cook dried beans). Drain off excess water and mash with a wooden pestle or potato masher (or throw them in a food processor or blender).
Heat olive oil in skillet. Add onions, garlic, cumin and 1/2 tsp salt. Cook over low heat until onions are translucent. Add green pepper, cover and simmer 5 - 8 minutes. Add sauteed vegetables to the beans along with a tsp of salt and black pepper (salt to taste). Mix well. Keep the beans hot in a medium oven until ready to serve.
Just made these again last night - the stovetop vs crock pot way and was surprised when they were ALL gone. I open a can of Rosaritas and they put a "bit" on their tacos - must have it - but no one eats the rest. This was a lot of beans and they were all eaten. I do believe I need to get back into the habit of making some up ahead and freezing. (11-1-2013)
6 C water
1 1/2 tsp salt
1 1/2 C chopped onion
3 cloves crushed garlic
1/2 C minced green pepper (I didn't have any so left this out)
2 tsp ground cumin
1/4 tsp black pepper
1/2 C rice (optional)
Mix all in your crock pot. Cook on high. At 5 hours it was "beans and rice", by 8 hours I only had to stir and it was mashed...with a few chunks...we like chunks. I could have put it in the blender or mixer and made it really smooth. Add oil if you like the taste of the fat. You could fry it if you'd like.
We ate some for dinner and I froze the rest. I doubled the recipe and it was great in my 7 qt pot. I added the rice because I didn't want to have to drain the liquid from the beans...worked well.
Original Recipe:
This recipe did not have any water listed which is odd as it calls for "raw pinto beans." ::snort:: So.....however you want to do it - get 5-6 C of cooked pinto beans. Here's the original recipe.
Ingredients:
2 C raw pinto beans
1 1/2 tsp salt
1 1/2 C chopped onions
3 cloves crushed garlic
1/2 C minced green pepper
2 tsp ground cumin
1/4 tsp black pepper
olive oil (about 3 T)
Directions:
Cover the pintos with water and let soak 1.5 hours or more. Drain. Cover with more water and cook until well-done- usually 11/2 - 2 hours. (See post about the easiest way to cook dried beans). Drain off excess water and mash with a wooden pestle or potato masher (or throw them in a food processor or blender).
Heat olive oil in skillet. Add onions, garlic, cumin and 1/2 tsp salt. Cook over low heat until onions are translucent. Add green pepper, cover and simmer 5 - 8 minutes. Add sauteed vegetables to the beans along with a tsp of salt and black pepper (salt to taste). Mix well. Keep the beans hot in a medium oven until ready to serve.
Just made these again last night - the stovetop vs crock pot way and was surprised when they were ALL gone. I open a can of Rosaritas and they put a "bit" on their tacos - must have it - but no one eats the rest. This was a lot of beans and they were all eaten. I do believe I need to get back into the habit of making some up ahead and freezing. (11-1-2013)
