2 Pounds Pinto beans, dry (approx. 5 C)
1 Large onion, chopped
1 t Garlic powder
2 1/2 T Salt
1 t Black pepper
4 t Cumin
10 C Hot water
Directions:
Rinse the beans in a colander. Pick out any bad beans.
Combine all the ingredients in the crockpot. Remove any floating beans. Cover, and cook on high for 4 hours AND on low for 2 hours (or more to cook beans to desired doneness).
Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are puréed.
Purée beans in a food processor.
Optional: To make the beans into a dip, add jalapeño hot sauce (this will no longer be nightshade-free), lime juice, salt, and cilantro to taste when pureeing!
Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.
* Adapted from http://penniesandpancakes.blogspot.com/2012/09/crockpot-refried-beans-019-per-cup.html
Yield: About 16 cups.
Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.
* Adapted from http://penniesandpancakes.blogspot.com/2012/09/crockpot-refried-beans-019-per-cup.html
Yield: About 16 cups.
that's a lotta beans dude
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