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<blockquote data-quote="moreluck" data-source="post: 574686" data-attributes="member: 1246">Laine&#039;s Easy Pinto Beans In The Crock Pot 3 c. pinto beans (washed and picked over)2-3 crushed garlic cloves2 T. oil1/2 chopped onion &nbsp;Put all in the crock pot with water to within an inch or two from the top of the pot. Set on high for 5-6 hours. ( You can tell when the beans are done as they will mash easily with a fork.) Now is the time to add 1 1/2 T. of salt. It is important to add it at the end of the cooking time, or the beans will be tough. I do any kind of bean this way. It comes out so good. After the beans are cooked, there are so many ways I use them. Sometimes I refry them and use them for tacos or burritos. To do this I just take some of the beans and the juice in an skillet. Heat til just boiling. Then I start mashing and mashing, turning down the heat to medium. If I&#039;ve added too much liquid, I will let them cook a little longer to evaporate some of the juice. If not enough juice, I will add a little more. Often I will put some shredded cheese over the top to melt at the end of the mashing. &nbsp;I use the beans in their whole state in chili, or soups, or stews, along with some of the flavorful juice. A comfort food around here is to eat the beans the first day they&#039;re cooked (so good then), in a bowl with all these fixins&#039; on top: shredded cheese, chopped cilantro, chopped tomato, chopped onion (green or white), chopped avocado (if available), and sliced black olives. With a hot tortilla and a bowl of salsa nearby, my family is surely comforted.</blockquote>

[QUOTE="moreluck, post: 574686, member: 1246"] Laine's Easy Pinto Beans In The Crock Pot 3 c. pinto beans (washed and picked over) 2-3 crushed garlic cloves 2 T. oil 1/2 chopped onion Put all in the crock pot with water to within an inch or two from the top of the pot. Set on high for 5-6 hours. ( You can tell when the beans are done as they will mash easily with a fork.) Now is the time to add 1 1/2 T. of salt. It is important to add it at the end of the cooking time, or the beans will be tough. I do any kind of bean this way. It comes out so good. After the beans are cooked, there are so many ways I use them. Sometimes I refry them and use them for tacos or burritos. To do this I just take some of the beans and the juice in an skillet. Heat til just boiling. Then I start mashing and mashing, turning down the heat to medium. If I've added too much liquid, I will let them cook a little longer to evaporate some of the juice. If not enough juice, I will add a little more. Often I will put some shredded cheese over the top to melt at the end of the mashing. I use the beans in their whole state in chili, or soups, or stews, along with some of the flavorful juice. A comfort food around here is to eat the beans the first day they're cooked (so good then), in a bowl with all these fixins' on top: shredded cheese, chopped cilantro, chopped tomato, chopped onion (green or white), chopped avocado (if available), and sliced black olives. With a hot tortilla and a bowl of salsa nearby, my family is surely comforted. [/QUOTE]

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