1 onion, peeled and halved
2 cups dry pinto beans, rinsed and checked for stones
2 cloves garlic, minced
3/4 tsp salt
1/2 tsp black pepper
big pinch of cumin
some chili powder
Combine all ingredients and cook on high for 8 hours. Remove large onion chunks. Drain excess liquid, but save some extra in case beans need a little more as you mash them. Mash and eat!
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How much water do you put in this?
ReplyDeleteJust a bunch. Proly a couple inches above the beans, then check them halfway through and add more water if necessary. When you will mash/puree the beans, drain them with a slotted spoon, then use some of the water from the cooker to add liquid to the mash to get it a good consistencey.
ReplyDeleteGot it, thanks! :)
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