thick & creamy crock pot beans

More digging in the cupboard. More dried beans. I still have other beans and legumes in there, and they really go a long way, so I think they might be my main protein for the remainder of the month.

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This week I did a batch of pinto beans mixed with perruano beans since I only had a small amount of each.

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Quick soak (boil 5 minutes, remove from heat, cover and let cool two hours), then drain and rinse.

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Added onions this time,

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and garlic.

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Throw it in the crock pot with lots and lots of olive oil. I turned the crock pot on and just let it cook the onion and garlic flavors into the oil. With a bit of salt, of course.

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Then added the beans, and enough water to cover by 1 to 2 inches. I cooked it on high for about 6 hours.

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Now the beans are done, but there’s still a ton of oil and water that hasn’t been absorbed, so…

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I ladled out just over 1 C, and used it for a broth in another recipe. Then I continued cooking the beans,

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they started breaking down after about an hour.

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I stirred them up and they began to get nice and creamy. I cooked them for another hour or so,

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and they got really, REALLY thick. At this point, you may want to add more olive oil, and maybe season them (although they’re great plain) and let them cook just a little longer.

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Every chip I used to eat these beans was destroyed, it was THAT thick once it was cooled. You’ll have to leave more liquid in if you want to use it for a dip, or just use them hot. Or thin it down with more olive oil, or hot sauce. I ended up adding both olive oil and Frank’s Red Hot Sauce to mine. You could also add a tahini-based nacho sauce. Add them to chili, stuff them in burritos, eat them with a spoon…what’s your favorite way to use pinto beans?

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