| 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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