But no more sad faces around here! This recipe that I got from a friend the other night is amazing, the beans are fat free and easy to make.. and they taste soooo good. I made them last night and we had them with Chicken Tacos, and then we had left overs as burritos and nachos for lunch today.
Oh, and did I mention that a bag of beans is practically free.. it just keeps getting better doesn't it?!
Here is the recipe and a couple of different ways to finish them off and serve them. Hope you love them as much as we did.
Here is my version- I put in the can of tomatoes and chilies, mashed them.. then added salt and a little bit of garlic pepper.
2 cups dried pinto beans-no need to presoak
8 cups water start with 1/4 teaspoon salt (or use granulated chicken bouillion)
1/2 -3/4 cup flavorful liquid-taco sauce, red or green salsa, enchilada sauce, tomato sauce or diced tomatoes (I used wal-mart brand diced tomatoes and chilies)
Optional Add ins: sauteed garlic-onions-jalapenos, bacon grease, chopped cooked bacon, roasted red peppers, diced green chilies, shredded cheddar cheese, chopped cilantro
Put beans and water in the crock pot. Cover and cook on low overnight, or about 6-8 hours, or on high for 3-4 hours. (Every crock pot is different, so give yourself plenty of time.) When the beans are very soft, remove all of the liquid that you can with a small ladle or measuring cup. You don't need to strain the beans. Just get out as much of the cooking water as possible. Mash the beans with a potato masher, getting them as creamy as you like, or leave them whole, (like Heather did in the picture below). Add salt and your flavorful liquid. Taste and adjust seasonings.
Here is the way Heather did it.. she didn't smash them and mixed them into some brown rice with some cilantro..mmm.
*to give credit where credit is due...the recipe is from Prudence Pennywise.