1.5 lbs pinto beans sorted and rinsed (you may find rocks)
about 5 cups water
about 5 cups chicken stock
1 thick slice onion (1/2 white onion)
2-3 cloves garlic, minced
1 TBSP chili powder
1.5 tsp salt
1 tsp cumin
1/2 tsp paprika
black pepper to taste
Cook in crock pot on high 6-8 hours adding water if needed. Mash with potato masher or puree with immersion blender for smooth, lump-free beans. Remove onion before mashing for a more subtle onion flavor. Add cheddar cheese on top, let melt before serving.
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