1 onion, peeled and halved
4 cups dry pinto beans, rinsed *
2 fresh jalapeno pepper, seeded and chopped
1 Tbsp. minced garlic
1 Tbsp. salt
1 Tbsp. fresh ground black pepper
1/4 teaspoon ground cumin, optional
9 cups water
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 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Freeze 2-3 cups per freezer bag or container. Thaw in the refrigerator for 24 hours before use
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