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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cup(s) dried beans (pinto or kidney etc) |
8 cup(s) water |
1 onion onion |
2 clove(s) garlic minced |
1 teaspoon(s) cumin |
1/2 teaspoon(s) pepper |
1/2 teaspoon(s) oregano |
1 teaspoon(s) salt |
Directions:
1. Sort beans checking for rocks, dirt, etc. Rinse well. Combine rinsed beans and water in crock-pot. Cook on low for 6-8 hours (or overnight) until beans are soft. At this point remaining ingredients may be added - continue cooking until onion is tender (about 30 minutes). Beans may be used in any recipe that calls for canned beans, with or without the additional ingredients. They keep in the refrigerator for 2-3 days or may be frozen for later use. Freeze in quart size bags 14 oz.for later cooking.
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