You won’t believe how good regular ol’ pinto beans are cooked this way. If you don’t like beans because of the texture, try this recipe. It takes a long time and some pre-planning, but there is almost no hands-on time. Something about the long and slow cooking makes them soft, but not mushy. And you will be thrilled when you wake up in the morning knowing that dinner is already going!
This is another post in the series: What the Kids Ate. I ate the beans with some tomatillo salsa and avocado (top picture), because I was trying to keep the calories down. The kids ate the beans with cheese and the avocado on the side, along with carrots. Shredded cheese goes a long way toward getting kids to eat! John ate cheese, salsa, and avocado, in case you’re wondering.
Slow Cooker Pinto Beans
1 pound of dried pinto beans
1 ham hock/bone (I often leave this out if I don’t have it, but it’s better with)
whole onion, cut in half
4 whole cloves of garlic
8 cups of water
8 beef bouillon cubes (you can also use beef broth if you have a thing against bouillon)
salt to taste
Rinse the dry beans (check for rocks) in the morning the day before you want to eat them, cover with water, and let them soak throughout the day. That night, rinse them again and put them in the crock pot the with the remaining ingredients. Make sure the water covers the beans by a couple of inches. Cook on low all night and through the next day (about 20 hours). Remove and discard the ham hock, onion and garlic. Taste for salt and add some if necessary. Serve with shredded cheese, avocado, and a little fresh lime juice (sour cream, tomatoes, tortilla chips, and green onions are all good on top, too).