They're flavorful, have a wonder gravy and can be included in so many Mexican dishes.
Burritos, quesadillas, eggs, tamales, casseroles, and on and on.
We actually love them as a side, with Parmesan sprinkled on them...I know, weird, but oh so good!
Ingredients
1 pound dried pinto beans
2-3 clove garlic, sliced
1 jalapeño or other chile, whole
1 med. onion, chopped
2 tbsn chile powder
2 tsp cumin
(2 tbsn bacon grease, totally opt. But it adds great flavor)
Directions
Place beans in a colander, rinse well, and remove any stones.
Pour beans into slow cooker and cover with water (about 6 cups). Add onionand garlic, chile, chile powder and cumin. Cook on low for 8 to 10 hours or until tender. Periodically check that the beans remain covered with water, and add additional hot water, if necessary, or if you would like extra bean broth.
When beans are almost done, taste broth and season with salt and pepper. I like to mash them slightly with a potato masher or wooden spoon for added body, leaving most of the beans whole.
As tempting as it may be, don't salt your beans until they're almost done cooking. Adding salt too soon can make them tough.
