A slow-cooker full of pinto beans
I love, love, LOVE pinto beans!
I didn't know this until I tried some freshly cooked pinto beans made by my friend Candy's Mexican mom a couple years ago. I begged her mom to tell me HOW she made such delicious beans!
Beans, salt, and a little cilantro, she said. I bought beans at Costco the next week and have been in love ever since! Just look at these pictures and tell me you don't want some hot fresh beans in a bowl right now! ;)
I like to serve cooked pinto beans like a loaded baked potato. Cheese, sour cream, hot sauce, cilantro, fresh salsa, avocado -- load 'em up with whatever's in your fridge and suits your palate! :)
I've also found that cooking dried pinto beans in the crock pot makes them super tender (maybe from the gentle cooking rather than harsh boiling?) as well as convenient!
My method for slow-cooked pintos:
Use about 1 cup of dried beans per quart of capacity in your slow cooker.
Soak beans overnight. Drain and replace water with fresh, to cover beans. Cook on HIGH for 6-7 hours or on LOW for 8-10 hours.
Or, place dried beans in slow cooker, fill with water, and cook on high for 10 hours.
Season with salt before serving.
Posts in my "Frugal Potluck Choices" series: