We are having a rough week, here at The House of 9 Lives, as we lost our precious dog Trixter over the weekend. So, thanks to Chef Linda at Esther’s Kitchen for sharing this recipe, as it looks like great comfort food in the making.
Esther’s Crockpot Beans
Cuisine: Esther Approved, GF
Prep including Cook Time: 6 hours +
Serves: Approximately 24 cups
3 lbs organic dried pinto beans
1 Tablespoon ground cumin
1 Tablespoon garlic powder
1 large organic yellow or white onion, chopped
1-1/2 teaspoons ground black pepper
1 Tablespoon salt
12 cups water
1. Combine all ingredients in a large crockpot. Toss any floating beans.
2. Set the temperature to high and cook for 4 hours. After 4 hours turn down the temperature to low. Cook for 2.5 more hours. Remove the lid. Remove the excess water on top and reserve the water.
3. Using a hand immersion blender or hand masher, mash the beans to your desired texture. Add more water back to the beans if you desire a runnier style bean.
4. Note: If you are using these beans for burritos, do not add additional water while mashing the beans. Serve the beans plain or sprinkled with a non-dairy cheese. Adjust the salt and other seasonings to taste once the beans have been mashed.
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