Wednesday, August 31, 2011

Seasoned Pinto Beans

I've had a few requests for this recipe to be posted in particular, because it's a great substitute for refried beans.  You could go to the work of actually frying the cooked beans to make them more like what you get for regular refried beans, but I've found that my family loves the taste and texture of the beans more if I just cook them down a little bit longer and mash the beans up with a little of the cooking liquid.  These can be used in burritos, nachos, taco salads, or just as pintos and rice.  Sometimes I use leftover beans in Monterey Bean Skillet or in Turkey Chili.  Get creative...if there are too many leftovers for your smaller family, freeze the beans and a little liquid in freezer bags to make up some quickie burritos another time.  That's about as complex as my own freezer cooking goes!

Seasoned Pinto Beans

1 lb. pinto beans, soaked according to package directions
7 cups water
1/2 cup chopped onion
2 cloves garlic, crushed, OR 1/2 - 1 tsp. garlic powder
2 Tbs. chili powder
1 Tbs. each salt, cumin, oregano

Simmer all ingredients in a large pot 5 hours.  Uncover and cook 1/2 hour to desired thickness... OR put it in your crockpot high for 5-6 hours, low 8-9 hours.  (Don't forget, each slow cooker cooks differently, so adjust if necessary.)

1 comment:

  1. This has become a family favorite for us. Your way of cooking the beans makes them so much more flavorful than anything out of a can!

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