Hannah's recipe sound delightful, and Neil and love spice Mexican dishes!
Crock Pot Mexican Beans To Die For Recipe
2 Cups rinsed dry pinto beans
1 T garlic
1 T chili powder
1 T oregeno
1 T basil
2 tsp black pepper
2 tsp salt
9 cups water
2 tsp cumin
In a large crock pot just toss in every thing but the cumin.
I am all about easy, and this recipe could not get any better!
Like I was saying but the beans, spices (not cumin) and the water, give it a little stir, and but the lid on.
Cook it on high for 7-10 hours.
After those long hours drain away the water, saving about 4 cups of it!
Return the beans to the crock pot(turn it off).
Using a potato masher, mash the beans adding the bean juice until they are the desired thickness.
Stir in the cumin, and add additional salt, or tobasco to taste.
You know you love those beans at the mexican restaurant, so why not make some that are so much better at home?
Plus these beans are sooooo good for you!
They can be made with a salt substite or no salt at all.
My family waits all day for dinner when they know I am making these beans, because they are "Mexican Beans to Die For!"
Hannah W. (United States)