Made with pinto beans, onions, jalapeno pepper, and a hint of cumin, they are a crowd-pleasing side dish that will leave everyone craving for more.
Ingredients :
1 pound dried pinto beans
6 cups chicken broth
2 cups water
1 onion finely diced
1 jalapeño fresh, seeded and chopped
2 cloves garlic minced
½ teaspoon salt or to taste
¾ teaspoon cumin
2 tablespoons bacon drippings optional, or butter
Directions :
Rinse beans and check for dirt or debris.
In a 4-quart slow cooker, add the rinsed beans, chicken broth, water, finely diced onion, chopped jalapeno pepper, minced garlic, salt, and cumin.
Set the slow cooker to High heat and cook the beans for 8 hours or until they are tender.
Remove the beans from the slow cooker, reserving the cooking liquid.
Mash the beans to a creamy texture using a potato masher or the back of a spoon, gradually adding the reserved cooking liquid as needed. Add additional water if needed.
Stir in bacon drippings if desired. Taste and season with salt & pepper.
