- 4 cups dry pinto beans
- 2 tsp. salt
- 2 tsp. cumin
- 3 cloves garlic, minced
- 8 jalapeno slices
- 1/2 tsp. black pepper
water
The night before, rinse beans in water several times, then cover them with water in a large pot, at least 1 inch over the beans. Cover and let sit overnight.
The next day, transfer beans to the Crock Pot, and add water to cover them by an inch, cumin, salt, pepper, jalapenos, and garlic. Turn on Crock Pot to high, and let cook for about 8 hours.
To make them refried, drain some of the juice and mash.
These can easily be frozen for later.
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