Refried Beans (crock Pot)

piątek, 24 stycznia 2014

Refried Beans (crock Pot)

Time: 20 hrs

Ingredients

  • 1 lb dried pinto bean
  • 1 1/2 teaspoons salt
  • 1 onion, chopped fine
  • 5 -6 cloves garlic, minced
  • 3 tablespoons lard or 3 tablespoons butter or 3 tablespoons oil
  • 1 (4 ounce) can chopped green chilies
  • 1 teaspoon ground cumin
  • 2 tablespoons shredded cheddar cheese or 2 tablespoons chopped onions, to garnish (optional)

Directions

  • 1 Sort and rinse dried beans; place in crockpot and cover with water (by several inches) and soak overnight.
  • 2 In the morning, drain and rinse beans (discarding soaking water).
  • 3 Return beans to crock pot, and add 6 cups water and the salt.
  • 4 Cover and cook on low for 10-12 hours or until beans are nice and tender.
  • 5 Drain cooked beans, reserving cooking liquid.
  • 6 Mash beans and return to crock (or may mash in the crock pot).
  • 7 In a small skillet, saute onion and garlic in lard or butter until tender and lightly golden; add to crock pot.
  • 8 Stir in chopped green chillies and ground cumin, adding some of the reserved cooking liquid to adjust the consistency as desired.
  • 9 Cover crock, and cook on high for 15-30 minutes or until heated through nicely, stirring occasionallly (may add additional liquid if needed).
  • 10 Adjust salt, if necessary, before serving.
  • 11 Garnish with cheese or chopped onion, if desired.

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