There's a Mexican joke about forgetting to "apagarle a los frijoles" (turn the stove off when making beans). When I was about 4, we went to K-mart and my aunt forgot to turn the stove off. When we got back, there were firefighters and lots of smoke. I'll never forget that. Anyway, this is a safer and more fool-proof way of making beans (shouldn't take more than a few hours).
Ingredients:
2 lbs of Pinto beans
3 Garlic cloves
2 Jalapeño or Serrano peppers (optional)
4 tsp Salt
2 1/2 tsp Black Pepper
11/4 tsp Cumin
1 tsp Lawry's Garlic salt
1/4 tsp McCormick Italian Seasoning
1/4 tsp Jalapeño Powder
1 sprinkle of Paprika
6-9 cups of Boiling Water (as needed)
Instructions:
1. Clean/separate the beans (make sure there are no rocks or trash).
2. If you want to shorten the cooking time, soak the beans in cold water for a few hours.
3. Place the beans in the crock-pot with all of the spices and set to "high".
4. Pour 6 cups of boiling water into the crock-pot.
5. Cover and stir ever so often.
6. Cook until desired tenderness is reached, add water as needed.
*Once cooled, beans can be frozen, or mashed and cooked with pork lard :)
*The crock-pot can also be set to low, but beans will take longer to cook
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