Thanks to my good friend Courtney for this recipe and all the tips; she's half Latino so she knows her stuff. As she says, it's a "simple, old fashioned, healthy, food storage friendly, and cheap dinner".
Crock Pot Pinto Beans Courtney Kleinman
5-6 c dry beans of choice (pinto, black, etc) (or 3-4 c for 4 quart pot)
fill crock with water until you have 3-4 inches of standing water above the beans
3-4 cloves garlic (fresh minced, dried minced, or powder) (or 2-3 for 4 qt)
2-3 Tb black pepper (1-2 for 4 qt)
Cook on high at least 5-6 hours. (If in by 9am, cook for 3-4 hours on high then low till dinner)
Salt to taste before eating, ~2 Tb. Err on the side of too little because you can always add more.
Do not drain. They keep in the fridge for 1-2 weeks, or freeze. Mash for refried beans, or serve in a variety of ways...
Beans and Rice: put rice (cooked with butter if desired) in a bowl, top with beans and juice, then garnish with toppings: salsa, grated cheese, chilies, jalapenos, chopped onion, chopped tomato, cottage cheese, etc. Serve cottage cheese topped with tomatoes on the side. Other sides: sliced veggies (bell pepper, tomato, avocado, cucumber), flour tortillas, veggie & cheese burrito, cheese crisps, cheese quesadillas (corn or flour tortillas).
Use as beans for Cafe Rio Salad. (or make black beans for this purpose. Just use garlic powder & salt for seasoning)
Use as a side dish to enchiladas, fish tacos, tamales, etc. A good way to mix it up for a side: only mash halfway so there are still some whole beans, add diced onion and jalapeno, and simmer. Serve with fajitas (grilled steak/chicken, tortillas, lots of salsa and veggies).
Use in any recipe that calls for a can of pinto beans. Use in soups, chilis, salsas, and salads that use whole beans.
As refried beans, use in tacos, tostadas, burritos, taquitos/flautas, as a side, make into a dip, or on nachos. Cook longer to thicken for tacos or add water to make more runny for nachos...
Quick Microwave Nachos: sprinkle cheese on a layer of chips, microwave for about 30 sec till cheese is melted, add beans (warm up if needed), then add toppings like salsa, sour cream, and guacamole.
Nachos Grande (Restaurant Style): Spread chips on baking sheet and melt cheese in oven at 350 (gives the chips the baked flavor), spread/blob on beans, more cheese, and toppings, return to oven.
Sprucing up refried beans: add chili powder, garlic powder, and salt to taste then add grated cheese to make them really creamy. Serve as a side or dip. Other additions: onion and sometimes bacon when you put them in the crock pot - many Latin based people like them this way. Keeping it basic though means you can use them in a variety of meals.
Making Mashed Beans: Put whole beans with juice into a pot on stove - use a non-stick or spray with cooking spray first. Cook on med-low until beans start to simmer. Simmer till warm and soft again (if they came from the fridge) and mash to desired consistency. Season as desired for your meal. If you heat the pan first, when the beans hit the pot sizzling it will give them extra flavor (refried).
One more tip: Beans are high in protein and fiber - ease your system up to them if needed! Also, don't over-eat, eat slowly and chew completely to help eliminate gas.
