2 lbs dry pinto beans, rinsed
9 c water
2 dried chilies (New Mexico, CA or ancho)
3 cloves garlic, peeled
1 sm onion, roughly chopped
Cook at least 3-4 hours and up to all day in the crockpot on high. After the beans are soft, use a potato masher to squish them all up and season with:
2-3 t salt (or to taste)
- Sometimes I try different beans.
- Sometimes I vary the chili situation--just one of those chilies or fresh or pickled.
- Pickled jalapeño juice, cumin or oregano added at the end give a nice flavor.
- I freeze all the leftovers in dinner portion sizes in Ziplock bags. Usually this gives me about 3 cans worth in the freezer.