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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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I found this recipe a few years ago on a different site and have enjoyed how easy and good it is! Ingredients:
1 onion, peeled & halved |
3 cups dry pinto beans, rinsed |
1/2 fresh jalapeno pepper, seeded & chopped |
4 minced garlic cloves (to taste) |
5 teaspoons salt |
1 3/4 teaspoons ground pepper |
1/8 teaspoon cumin (optional) |
9 cups water |
Directions:
1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on high for atleast 8 hours, adding more water as needed. If more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, reserving the liquid. Pull out the onion and mash the beans with a potato masher. Add the reserved liquid as needed to attain the consistency you like.
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