Everything goes into the pot at once and cooks low and slow into a pot of tender, well-seasoned beans. Drain off a little of the liquid and mash them for a batch of oil-free refried beans.
Mexican Pinto Beans
Dry pinto beans slow-cooked with cumin, garlic, and oregano, a hearty strict-fast entree.
Servings 6
Ingredients
For the beans
- 1 lb dry pinto beans, soaked
- 1 tbsp cumin powder
- 1 tbsp minced garlic or garlic powder
- 1 tbsp salt
- 1 tbsp dried oregano
- 1 jalapeño (optional)
Method
- Add all the ingredients to a crock pot and cover with water, keeping the water level 2 to 3 inches above the beans.
- Cook on low for 6 to 8 hours, until the beans are tender.
- For an InstantPot, add all the ingredients with 3 inches of extra water and cook on high pressure for 50 minutes, then let the pressure release naturally for at least 15 minutes.
- For oil-free refried beans, remove some of the liquid and puree the beans to your liking.