I love this recipe because it makes a lot of yummy beans that can be separated into several other recipes. I do occasionally use canned beans from Trader Joes, but I don’t really like canned foods in general and so using rehydrated beans is ideal for this family. After you’ve eaten some of these great beans as a side to one of your great Mexican meals (or any meal), portion the rest and use as refried beans, bean mash, or a staple in a soup. You can never go wrong with beans 🙂 Best of all, these are Gluten Free. AND you can make just about any dried bean this way.
Crock Pot Pinto Beans
2 cups soaked pinto beans, drained and rinsed
3 cups filtered water or broth
1 T sea salt (only half if using broth)
2 garlic cloves, minced
1/2 tsp cumin
1/2 T all-purpose herb seasoning
1. The day before you plan to serve the beans you need to devote to rehydrating them. The easiest way to do that is to place the beans and 6-8 cups of warm water into a pot (or the removable ceramic crock pot from its base) and allow to sit overnight. *Make sure you’ve washed the beans and checked for debris. Cover with lid and leave them for 8-12 hours.
2. If you have planned far enough ahead it would be beneficial to rinse the beans the next day and do another soak- after rinsing again and cleaning off the scummy water, but if you don’t have the time they will still come out just fine. In fact I forgot all about my beans and they soaked for two days in the same water- all was well.
3. In your crock pot (now in its base), turn the heat on medium if you have it, if not, on high, add in the beans, the fresh water or broth, the herbs and spices, salt and garlic, and let cook for 7-8 hours or until the beans are at the desired softness.
Eat as a side to any meal; mash ’em, refry ’em, or leave them whole, or add them to a soup 🙂
Keep portions in your freezer for a healthy, quick alternative to canned beans, and as a protein source.