Ingredients: 1 onion, peeled and halved 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped (I simply sliced into 2 quarters and left them whole) 2 tablespoons minced garlic 5 teaspoons salt (I added toward the last hour of cooking, as I've read that adding them before that can create tough beans) 1 3/4 teaspoons fresh ground black pepper 1/8 teaspoon ground cumin, optional 9 cups water (I used 2 cups chicken broth, and may experiment with 3-4 cups next time...it definitely added to the flavor)
Directions: 1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Many people have said to me “What a pity you had such a big family to raise. Think of the novels and the short stories and the poems you never had time to write because of that.” And I looked at my children and I said, “These are my poems. These are my short stories.” –Olga Masters
Hi, I'm Amanda. Blessed to be wife to Mark. Amazed to be Momma to 2 blue-eyed boys. Living abundantly because I'm a child of God.