Crock Pot Pinto Beans (Frijoles)

Crock Pot Pinto Beans (Frijoles)

To 2 cups of well rinsed, good beans from the Colorado highlands (or lesser beans from somewhere else), add 7 cups of cold water, half an onion (or a couple of crushed garlic cloves), a small dried chili, and some epazote or a few cilantro stems. Cook on low setting for about 5 hours. When the beans are cooked to your taste, turn off the crock pot and add a couple of teaspoons of ketchup, a teaspoon of cider vinegar, and salt to your taste. Like any soup or stew, they are better a day later.

If you want to cook more or less beans, the ratio of beans to water is 1:3.5, exactly and approximately.

Soaking your beans, adding epazote, or any other methods proposed to prevent you from farting are all fiction, lies and wishful thinking. You will have gas. Enjoy it.

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