Title: Beans for Burritos
Categories: Bean Mexican
Yield: 6 Servings

1	lb	Pink beans
1	sm	Can Ortega green chiles, chopped
1	ts	Salt
1	lg	Onion, chopped
3		Cloves garlic, minced/pressed
1/2	ts	Chili powder
4	tb	Salsa or to taste

Soak the beans overnight, changing water several times. Put beans in crock-pot and cover with an inch or so of water. Add salt, onion, garlic, and chili powder. Cook on low until beans are soft (about 18 hours? I forget).

When beans are cooked, ladle off and reserve some of the liquid from the top. Mash the beans well. (I never do this as well as I'd like; I've tried a potato masher and an empty iced-tea jar.) Add reserved liquid as necessary for consistency. (I never have to add any, myself.) Stir in the chopped chiles and the salsa; heat through.

previous

next