Slow Cooker (Crock-Pot) Pinto Beans and Brazilian Salsa (Vinaigrette)
This is my go to recipe for Pinto's. It's basically fat free and tastes great.
Ingredients:
1 bag Dried Pinto Beans, rinsed well and soak overnight.
Fresh Pepper
Water, enough to cover beans by 2 inches
1 tsp cumin
1 tsp chili powder
2 tsp garlic powder
*Salt at the end, or use tony's chacherones
- Pour beans out onto a flat surface, so you can see if there are any rocks in the beans. Remove any rocks or bad beans; Rinse well in a colander.
- Place beans in the Crock-Pot. Cover about 2 inches over the beans with water. Allow to soak overnight; Drain water.
- Fill Crock-Pot back up with water - about 2 inches above beans.
- Add in seasonings. Leave out salt and add during the last hour of cooking or add individually to bowls.
- Cook on low for 8 - 10 hours Serve with 1/2 cup brown rice, and Brazilian Vinaigrette (recipe follows)
If you would like to make refried beans, drain the liquid, making sure to reserve a little in case your beans are too dry. In a large pot, heat up a little lard, shortening or oil. When grease is hot drop in beans and smash with a potato smasher until you reach the desired consistency. If beans are too dry add a little bean liquid.
To make black beans: rinse and sort beans. Soak overnight in slow cooker. Drain. Cover with water 2 inches. Add 1 tsp salt, 1/8 tsp black pepper, 1 tsp garlic powder, 1 tsp dried onion flakes, 1 tsp cumin, 1 tsp chili powder, and 1 tsp dried cilantro. Cook on low 6-10 hours or high for 4-6 hours.
To freeze black beans: Allow beans to cool. Place into storage container, or freezer bags; label and date; and freeze. To use, remove from freezer and thaw in microwave, at room temp or in refrigerator over a bowl. Use in tortilla soup, black bean soup, black bean hummus, mango black bean tostadas, Enchilada Casser-ole!, or your favorite recipe.
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