slow cooked pinto beans with dried chiles
These have a deliciously, slight chili taste and the cumin just tops it off. If using mild New Mexico or Guajillo peppers your beans will not be spicy, just totally delicious.
prep time
cook time
12 Hr
method
---
yield
6 serving(s)
Ingredients
- 1 pound dried pinto beans
- 1 teaspoon cumin
- 3 cloves garlic
- 1/2 teaspoon coarse sea salt
- 3 - new mexico or guajillo dried peppers
How To Make slow cooked pinto beans with dried chiles
-
Step 1I don't soak my beans since they are cooking over night. Place in a crock pot and add enough water to come about 3" above beans.
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Step 2Remove the seeds and stems from three dried peppers, I use New Mexico mild or Guajillo. Crush in food processor, add to crock pot. -
Step 3Smash garlic cloves and add to crock pot. Add cumin and salt. Set on low, cover and go to bed. You will smell these delicious things slow cooking all night, so sweet dreams!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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