This bean recipe is one I modified from a friend of Dr. Burke's. It was already pretty dang good and I really didn't change much. I've been making it for a long time and we love it.
Side note - instead of canned beans, make a large crock pot of these and let them cool and then freeze them in 2 cup portions in plastic bags. Cheaper than buying cans, and you control the ingredients.
Side note - instead of canned beans, make a large crock pot of these and let them cool and then freeze them in 2 cup portions in plastic bags. Cheaper than buying cans, and you control the ingredients.
Ingredients
- 2 cups Beans - our favorites are Black or Pinto
- 4 1/4 cups Water
- 5 whole cloves Garlic
- 1 Tbsp Salt
Directions
Place everything but the salt in crockpot. Cook on Low for 6-8 hours, until the beans expand and raise to the same level as the water. Mash the garlic cloves and add the salt. Mash some of the beans if you like more of a refried texture, or leave them whole. They are kind of liquid-y, but the moisture is great with the Rice.
*Important: Do not add the salt until the beans are basically done. It will prevent them from absorbing the water.
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