Growing up pinto beans and rice were staples in my house. My parents had five kids to feed so they really needed the most nutritional bang they could get for their buck. So I thought I'd share my mom's super easy recipe for pinto beans. I do want to add that all the amounts are approximations. My mom has never really been one to measure things out.
Ingredients:
▶1 pound dried pinto beans (2 1/2 cups), rinsed, and picked for small rocks and deformed beans.
▶8 cups water, enough to comfortably cover beans since a lot of it will evaporate.
▶1 spoonful crushed red pepper
▶2 teaspoons salt
▶1/4 teaspoon black pepper
Directions:
1. Place all of the ingredients in a crock pot or a sturdy good sized pot with a lid. Mix together.
2. Cook on low to medium low. Cooking time will vary on several factors but you want the beans to be tender yet not falling apart. Cover and cook. Makes about 6 servings. That's it! The beans are ready and yummy to eat as is. If you feel like going the extra mile...try
Refried Beans:
Throw a pan and the oil of your choice on the stove on medium high heat. Chop up some jalapeno and fry lightly before adding a few cups of beans. Use a potato masher or the bottom of an oven safe mug to mash beans while frying (some people prefer to blend their pinto beans in the blender before hand but my family prefers chunkier refried beans). Moisture can evaporate from beans making them dry so add a bit of milk of this happens. As soon as you are done cooking while stove is off but the pan still hot add some cheese.
Source: Mommy Made
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