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Prep Time: 30 Minutes Cook Time: 1260 Minutes |
Ready In: 1290 Minutes Servings: 12 |
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Much better than canned and a lot more healthy because there is no preservatives. Ingredients:
1 lb pinto beans, dried |
1 teaspoon salt |
1 vidalia onion, chopped |
6 garlic cloves, minced |
3 tablespoons extra virgin olive oil |
1/2 cup fresh green chile, chopped |
1 teaspoon ground cumin |
Directions:
1. Sort and rinse beans, add to crockpot, cover with 6 cups of water and soak overnight.
2. Remove water from the crockpot and rinse beans.
3. Add 6 cups of water and salt.
4. Cover and cook at least 10 hours.
5. Remove liquid and save for later.
6. Move beans to a bowl.
7. Sauté onions and garlic in oil over medium heat until tender, then add to blender along with chilies and cumin.
8. Blend until smooth.
9. Add about 2 cups of the cooked beans to blender and blend until smooth.
10. Pour into crock pot.
11. repeat until all of the beans have been blended and added to the crockpot.
12. Stir well and add liquid from cooking the beans into the crockpot about 1 cup at a time until the beans are the consistency that you like, I usually do about 2 cups.
13. Cook on high for about 30 minutes.
14. Stir and enjoy.
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