(***there was 2 Tbls of salt and 1 tsp of garlic salt in this recipe, but it took out the salt and changed the garlic salt to garlic powder)
Ingredients
- 1-2 pound of pinto beans
- 1 onion, peeled and chopped (you can just cut in half, if you want the flavor, but want to take the onion out later)
- 9 cups of water per pound of beans (basically you just want double the amount of water in there than there are beans)
- 1 teaspoon of garlic powder
- 1 teaspoon of cumin
- 2 teaspoons of black pepper
- 1/2 jalapeno pepper seeded (optional -I left this out, because I don't like jalapenos or spicy food
Instructions
- Thoroughly rinse the beans. Place in crockpot and add all other ingredients.
- My first time to make the beans, I put the onion in whole (I just cut it in half). The second time, I threw in chopped onions and the onions stays in with the beans. I prefer this way, but if you are not an onion fan, you might just want to toss them in whole so you can strain it easier.
- Cook on HIGH for 6- 8 hours or LOW for 8-10 hours. They will start to get really soft.
- Once they are cooked, use a slotted spoon to scoop out some of the mixture into another bowl. Begin mashing with a potato masher (you could use a food processor here but it is easy to do it by hand).
- Add liquids from the crockpot as needed to get the consistency you prefer.
- You get to decide how “mushy” you want them. Continue to do this until all beans have been mashed.
- Then place the beans into containers for the freezer until ready to eat. 1 pound of dried beans will make about 4 “cans” of beans.
- When you are ready to eat, just thaw in your fridge and cook on low in a sauce pan, until heated through.
Kelly