Many thanks to my dear friend, Brooke, for this recipe. It changed my life. For reals. (Brooke always says ‘for reals’)
1 32oz bag Pinto Beans
1 onion – quartered or diced
2 T - Salt
1 T - Pepper
1/4 t - Cumin
9 C Water
Directions:
Combine everything in the crockpot. Cook on high ALL day (8 hours). They’ll look like this. Blend everything until smooth using an emersion blender. If you don’t have one … get out your food processor or blender. If the beans look thick at the end of the day, add a touch of water. You’ll NEVER go back to canned refried beans. I freeze the leftovers in quart sized zip seal freezer bags. Just lay them flat and freeze them like file folders. Enjoy!
I totally want to make these, but what does ALL day mean? 12 hours? sorry, Im a details person. :(
ReplyDeleteYeah. Plan on 8 hours. Just to be safe. Drain excess water off. If it needs more water, add more along the way. These aren't an exact science. But they are delicious. :)
ReplyDeletethanks!
ReplyDeletedid you soak these at all first?
ReplyDelete