We love these! I don't like the canned beans anymore after eating these.
1 lb. pinto beans
6 cups water
1 tsp. salt
1 onion, chopped
6 garlic cloves, minced (or the kind from the jar, about 6 heaping tsp.)
3 tbs. olive oil
1 small can green chilis, chopped
1 tsp. cumin
Cook on high in the slow cooker for about 9 hours.
Don't drain the beans when done! The beans continue to soak up water and will be too dry if you drain them. If there is really a lot of excess water, just drain a little. Mash the beans to the consistency you like. They last for quite a while in the fridge.
1 comment:
Hey, thanks for the comment! You look like you've got tons of great recipes on here too, can't wait to try!
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