Kathleen's Mean Beans
Ingredients- 2 pounds dry pinto beans
- 8 cups chicken broth (or water + bouillon)
- 2 large onions (or 2 T onion powder)
- 2 fresh jalapenos (or 2 T pickled jalapenos)
- 4 cloves garlic, minced (or 1 tsp. garlic powder)
- 1 cup green salsa (or red picante sauce or salsa)
- 1 T cumin
- 1 tsp. black pepper
- Water, if needed
- Soak pinto beans overnight.
- Rinse beans and pour into large slow cooker.
- Pour in chicken broth.
- Stir in onion, jalapeno, garlic, salsa, cumin, and pepper.
- Cook on high for 6 hours, low for 8-10 hours, until beans are tender.
- Add water as needed to keep the beans moist.
Addendum
To turn Kathleen’s Mean Beans into creamy refried beans, perfect for burritos:
To turn Kathleen’s Mean Beans into creamy refried beans, perfect for burritos:
- Drain or ladle out broth* until the level is a little below the top.
- Add 1 tablespoon each of chili powder and ground cumin, and 1 teaspoon of garlic salt.
- Mix in 2 to 4 tablespoons of vegetable oil or melted animal fat. (Lard is traditional.**)
- Use blender to puree or potato masher in a cast iron skillet until smooth.
- Simmer in frying pan, stirring frequently to prevent burning, until desired thickness is achieved. (Like gravy, it will thicken slightly after cooling down.)
* Makes a great stock for vegetable soups – I like to add beef bouillon & sautéed onions for a hearty onion soup.
**I prefer rendered beef or chicken fat, and bacon grease is also pretty tasty. Although not as healthy as vegetable oil, this is the secret to a creamy texture and soul comforting satisfaction. I think olive oil is the best alternative.
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