2 lbs pinto beans (I buy in bulk for $.89/lb)
1 large onion, chopped
6 Tablespoon minced garlic
1 teaspoon pepper
2 teaspoons cumin
1 Tablespoon salt
1 jalapeno, finely diced
10 cups water
Directions:
Sort, rinse and drain beans. Place in slow cooker. Stir in onion, garlic, pepper, cumin, salt, water and jalapeno. Cover and cook on HIGH for 4 hours and LOW for 2 hours.
Remove any extra liquid, but leave enough to mash into the desired consistency when the beans are mashed. Take a potato masher and mash until you get the desired consistency. Serve or let cool and freeze – I use quart size Ziploc bags.
1 large onion, chopped
6 Tablespoon minced garlic
1 teaspoon pepper
2 teaspoons cumin
1 Tablespoon salt
1 jalapeno, finely diced
10 cups water
Directions:
Sort, rinse and drain beans. Place in slow cooker. Stir in onion, garlic, pepper, cumin, salt, water and jalapeno. Cover and cook on HIGH for 4 hours and LOW for 2 hours.
Remove any extra liquid, but leave enough to mash into the desired consistency when the beans are mashed. Take a potato masher and mash until you get the desired consistency. Serve or let cool and freeze – I use quart size Ziploc bags.