- Post Your Recipe
- My Cookbook
- RSS Feeds
- Most Popular
- Health & Nutrition
- Members
- Top Rated
- Sun, Dec 22, 24
January 27, 2014
Directions
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.
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.
Ingredients
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt (Use 2 1/2 at first)
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water
- PREP 15 min
- COOK 8 h
- READY IN 8 h 15 min
- SERVINGS 15
- DIFFICULTY Beginner
Post Comment
» You must be logged in to post a comment.Sponsor
Related Recipes
Corn Burritos from when you were kids. This is to make corn burritos, see our other recipes for making corn tortillas and beans.
2014-02-11 23:59:49
Crowd-pleasing white bean chili calls for canned
beans and chicken broth, making prep convenient.
They’ll be clamoring for more of your...
2015-10-05 18:07:33
