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Wednesday, August 11, 2010

Mashed Pinto beans

Need a side for your Mexican food nights? This is a great and super easy recipe for mashed pinto beans and it is so much better than the canned refried beans, no extra oil! Pair with Salsa Mexican Rice.

3 cups dried pinto beans
1/2 teaspoon cumin
1 small can of green chiles
6 garlic cloves, minced
1 large onion, peeled and halved
3 1/2 teaspoons of salt
1 teaspoon black pepper
2 chicken bouillon cubes
7 cups of water


1. Toss everything into a large slow cooker stir to combine. Cover and turn on high for 7-9 hours. Check back every few hours to make sure there is enough water, add more if needed.

2. Pick out onions and strain beans, save the liquid return beans to slow cooker and mash them with a potato masher adding small additions of liquid until the beans are your desired consistency.
Serve hot with Salsa Mexican Rice

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