Beans for Burritos
- 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.
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.
