Beans for burritos
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pink beans |
| 1 | small | Can Ortega green chiles, chopped |
| 1 | teaspoon | Salt |
| 1 | large | Onion, chopped |
| 3 | Cloves garlic, minced/pressed | |
| ½ | teaspoon | Chili powder |
| 4 | tablespoons | Salsa or to taste |
Directions
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.