These pinto beans couldn't be easier to make in a slow cooker. Any that you don't use within a few days can be stored in a container or resealable bag and kept in the freezer. To turn whole pintos into a healthy version of refried beans, saute a little onion and garlic in olive oil until tender, add the beans and some of the cooking liquid, and cook for a few minutes. Then, mash with a fork or puree in a blender.
Course
Main Course, Side Dish
Prep Time1minute
Cook Time8hours
Total Time8hours1minute
Servings6cups (12 1/2 cup servings)
Calories122kcal
AuthorKatie Morford
Ingredients
1pounddried pinto beans(2 1/2 cups), rinsed, picked over for tiny stones
7 1/2cupswater
1teaspooncrushed red pepper
2teaspoonssalt
1/4teaspoonblack pepper
Instructions
Put the beans, water, crushed red pepper, salt, and black pepper into the slow cooker and stir. Cover and cook on low until the beans are tender but not falling apart (7 to 9 hours). The time will vary depending on the size and age of the beans. Once cooked, turn off the slow cooker. If you leave the beans in the slow cooker for a while, they will continue to absorb the liquid as they cool, making them more tender and creamy.
Recipe Notes
Adapted from The Mexican Slow Cooker by Deborah Schneider