Wednesday, March 16, 2011

Pinto Beans

We go through a lot of Pintos Beans around here.  We do pintos with rice and cheese, burritos, tacos, refried beans, or, like tonight, Mexican Pizza.  As I have written before, we cook our own pintos from dried beans.  The recipe I use is from The Feast of Santa Fe.  They have a lot of flavor and make excellent refried beans just by mashing them (so much better than canned refried beans).  As usual, I make 2 pounds of dried beans in my crockpot.  I use them for a meal and then freeze 3 containers of 3 cups each.

Pinto Beans

1 lb dried Pinto Beans, soaked all day or overnight in 8 cups of water

Drain and rinse beans (save water and pour it over your garden to save water!).

Put beans in crockpot and cover with water to about 2 inches above the beans.
1 small onion, chopped
2-3 cloves garlic, chopped
1 tsp whole cumin seed
1/2 tsp cracked pepper
1/2 tsp oregano
1 tsp salt (I use Kosher)

Cook on low for 18-20 hrs or on high all day.

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