CROCK POT REFRIED BEANS

INGREDIENTS

  • 1 lb dry pinto beans, thoroughly rinsed OR soaked overnight using this method, OR 6 cans cooked pinto beans, drained and rinsed 3 times
  • 1 onion, peeled and quartered
  • 1 jalapeno, top cut off and quartered
  • 2 Tbsp minced garlic
  • 3 tsp salt
  • 2 tsp pepper
  • 1 tsp cumin
  • 9 cups water (up to half of the water can be substituted with chicken stock)
CROCK POT REFRIED BEANS


INSTRUCTIONS
  1. Place all the ingredients in a large slow cooker. I have this 6 quart slow cooker, but I wouldn't use anything smaller than a 4 quart.
  2. Cook on high for 8 hours if using dry or soaked beans. Cook on high for 4 hours if using canned beans.
  3. Place a colander over a stock pot and drain as much water as you can from the beans
  4. .......
  5. Read more instructions Click Here

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