Ingredients
4 1/2 c dried pinto beans, or any assortment
1 1/2 onions, chopped
3-4 T garlic, minced
2 1/2 T salt, can add less for low salt diet
2 t pepper
1 T cumin
14 c water
optional: green chilies, jalapeno, chili powder, splash of lime juice, etc.
Directions:
Place all ingredients in 6 quart slow cooker (this recipe is the max amount of these beans you can cook at a time). Set on high heat setting and wait about 8-9 hours. Drain liquid, reserving about 1-2 cups of water and mash/blend beans, adding water as needed for the consistency that you want. This recipe is kid friendly without any added hot spices, and is easily freezable! The possibilities of using the beans are endless: egg and bean wrap for breakfast, beans and Eggland’s Best egg whites and salsa with tortilla chips for lunch, or pair with chicken for a fajita dinner.
