from Dinner's Ready
3 cups of dry pinto beans (rinsed)
1 onion, peeled & halved
9 cups of water
5 t salt
1 3/4 t pepper
2 T minced garlic (I use granulated when I'm in a hurry)
1/8 t ground cumin
Put all the ingredients in a crockpot and cook on high for about 8 hours. After the beans are soft, drain, reserving the liquid. Mash beans with a potato masher or use an immersion blender to reach the desired consistency. Add liquid, a bit at a time, to desired thickness, remembering they will thicken with time. Add salt and pepper to taste and enjoy!
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thanks dude! i'm so excited.
ReplyDeleteI was going to say this one should go up here since it's one of my top requested recipes. And probably the cheapest!
ReplyDeleteIf you have a little bit of Christmas ham in the freezer I like to throw in a small piece (I usually dice up the leftovers and freeze for omelets and quiche and things). Makes it taste even better. :)