Laine's Easy Pinto Beans In The Crock Pot
3 c. pinto beans (washed and picked over)
2-3 crushed garlic cloves
2 T. oil
1/2 chopped onion
Put all in the crock pot with water to within an inch or two from the top
of the pot. Set on high for 5-6 hours. ( You can tell when the beans are
done as they will mash easily with a fork.) Now is the time to add 1 1/2
T. of salt. It is important to add it at the end of the cooking time, or
the beans will be tough. I do any kind of bean this way. It comes out so
good.
After the beans are cooked, there are so many ways I use them. Sometimes
I refry them and use them for tacos or burritos. To do this I just take
some of the beans and the juice in an skillet. Heat til just boiling.
Then I start mashing and mashing, turning down the heat to medium. If
I've added too much liquid, I will let them cook a little longer to
evaporate some of the juice. If not enough juice, I will add a little
more. Often I will put some shredded cheese over the top to melt at the
end of the mashing.
I use the beans in their whole state in chili, or soups, or stews, along
with some of the flavorful juice. A comfort food around here is to eat
the beans the first day they're cooked (so good then), in a bowl with all
these fixins' on top: shredded cheese, chopped cilantro, chopped tomato,
chopped onion (green or white), chopped avocado (if available), and
sliced black olives. With a hot tortilla and a bowl of salsa nearby, my
family is surely comforted.