Recipe by Sue Lau
Very easy to make! Makes a great side dish or filling for burritos. Enjoy!
Top Review by Gardenforhealth
Wow!!! Wow! Wow! Wow!!! I used Anastazi beans, because I had them on hand. I used butter instead of lard. For the rest I followed the recipe. The flavor is incredibly complex, but not too spicy. Really wonderful. This is the kind of recipe you pull out to wow your friends. That's if you can bare to share them.
- 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) canchopped green chilies
- 1 teaspoon ground cumin
- 2 tablespoons shredded cheddar cheese or 2 tablespoons chopped onions, to garnish (optional)
Directions See How It's Made
- Sort and rinse dried beans; place in crockpot and cover with water (by several inches) and soak overnight.
- In the morning, drain and rinse beans (discarding soaking water).
- Return beans to crock pot, and add 6 cups water and the salt.
- Cover and cook on low for 10-12 hours or until beans are nice and tender.
- Drain cooked beans, reserving cooking liquid.
- Mash beans and return to crock (or may mash in the crock pot).
- In a small skillet, saute onion and garlic in lard or butter until tender and lightly golden; add to crock pot.
- Stir in chopped green chillies and ground cumin, adding some of the reserved cooking liquid to adjust the consistency as desired.
- Cover crock, and cook on high for 15-30 minutes or until heated through nicely, stirring occasionallly (may add additional liquid if needed).
- Adjust salt, if necessary, before serving.
- Garnish with cheese or chopped onion, if desired.