They are easy to make and irresistible. These are wonderful as a side or make them into a hearty meal by filling warm tortillas or burritos with beans, lettuce, tomatoes, scallions, and a scoop of salsa.
Instructions include both, crockpot and stove top methods. To learn more about dry beans, check out this link.
Yield: about 7 cups or equivalent to about 4 cans (398 ml/14 oz)
Ingredients
- 2 ½ cups dry pinto beans, (450 g/1 lb)
- 8 cups water
- 3 bay leaves or use ½ tsp bay leaf powder
- 1 ½ cups onions, chopped
- 2 cloves garlic, minced
- 1 can tomato paste (156 ml/5.5 oz)
- 3 tsp chili powder
- 3 tsp paprika
- 1 tsp ground cumin
- ½ tsp dried oregano
- ¾ tsp pepper
- 1 tsp salt
Crockpot Instructions
- Add beans, water, bay leaves, onions, and garlic to crockpot. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
- Remove and reserve some of the cooking water. (Leave just enough water so the beans are almost covered). Remove the bay leaves and discard.
- While leaving some texture, mash beans with a potato masher or use an immersion blender.
- Add the tomato paste, chili powder, paprika, cumin, oregano, salt,and pepper then mix to combine. As desired, add back some of the cooking water to achieve desired consistency.
- Leave in crockpot until beans are hot and to meld the flavors.
- Serve as a hearty meal by filling warm tortillas or burritos with beans, lettuce, tomatoes, scallions, and a scoop of salsa.
- Keep in fridge and use within 4 to 5 days. These beans can also be frozen.
Stove Top Instructions
- Discarding the soaking water is optional. (If you do, replace with 6.5 cups of water). Put beans into a large pot. Add water, bay leaves, onions, and garlic. Bring to boil, cover and simmer for 2 to 3 hours, or until beans are very soft.
- Remove and reserve some of the cooking water. (Leave just enough water so the beans are almost covered). Remove the bay leaves and discard.
- While leaving some texture, mash beans with a potato masher or use an immersion blender.
- Add the tomato paste, chili powder, paprika, cumin, oregano, salt,and pepper then mix to combine. As desired, add back some of the cooking water to achieve desired consistency.
- Bring back to boil and simmer for 10-15 minutes to meld the flavors.
- Serve as a hearty meal by filling warm tortillas or burritos with beans, lettuce, tomatoes, scallions, and a scoop of salsa.
- Keep in fridge and use within 4 to 5 days. These beans can also be frozen.