| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Beans, Mexican | 6 | Servings |
INGREDIENTS
| 1 | lb | Pink beans |
| 1 | sm | Can Ortega green chiles, chopped |
| 1 | ts | Salt |
| 1 | lg | Onion, chopped |
| 3 | Cloves garlic, minced/pressed | |
| 1/2 | ts | Chili powder |
| 4 | tb | Salsa or to taste |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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