CROCKPOT TACO BEANS
I have been tweaking this recipe for a few years and I finally have it just the way we like it. It is one of those easy recipes that you dump everything in the slow cooker and wait for the magic.
Canned refried beans just don't "do it" for us after trying this one. Honestly, I could just eat this with a spoon right out of the slow cooker...forget the toppings.
1 medium sweet onion chopped
3 cups of rinsed (and sorted) DRY PINTO beans (don't soak)
2 tsp. salt
1/2 tsp. black pepper
3 tsp. chili powder
1 tsp. ground cumin
4 ounce can of chopped mild green chiles (do not leave out)9 cups water (water should be about 3" to 4" above the beans)
I put everything in the crockpot just before bed and cook on low overnight. By morning, the house smells glorious!! You can also cook them in the crockpot on high for 8-ish hours. They are very "forgiving" and don't get soft and mushy. If you want to make refried type beans, drain the liquid (but save it) and put the beans in the food processor. Puree (adding just enough of the reserved liquid to get the consistencey you want). That's it!! This makes a huge batch, but they freeze very well.
Personally, I seldom make them into refried beans. I like to leave them whole and stir them into taco meat, or sprinkle on taco salad, etc.
I freeze 2 cup portions of cooked beans which makes them super easy to thaw (and they taste just like they came out of the crockpot).
NOTE: Do not pre-soak the beans.
NO...
Source:
coleens recipes
URL:
http://coleensrecipes.blogspot.com.es/
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