Slow Cooker Pinto Beans
(from francesca’s recipe box)
Had to throw in a packet of seasoning
Source: Not Your Mother's Slow Cooker Cookbook
Serves 12 peopleCategories: crock, vegetarian
Ingredients
- 1 kilogram beans dried pinto, pink, black, or anasazi beans
- 9 cups Water
- 2 chile peppers dried
- 3 cloves Garlic
- 1 Onion chopped
- Salt to taste
Directions
-
Put the beans in a colander and rinse under cold water,pick out damaged beans and small stones. Transfer to slow cooker and cover by three inches of cold water. Soak for 6-12 hours and drain.
-
d the water, chiles, garlic, and onion. Cover and cook on High for 3-4.5 hours. Towards the end, season with salt and remove the chiles. The beans need to be covered with liquid at all times to cook properly; add boiling water if the level falls oo low. When done, they will be tender and hold their shape, rather than fall apart. Leave whole or gently mash a portion of the beans in the pot, which will thicken them nicely.
-
Use them to make mashed frijoles or serve in soup bowls or as a side dish, topped with cheese,
-
To store, let stand in the cooker for 1 hour uncovered. Then transfer with the liquid to a covered storage container and refrigerate or freeze.