4 oz. butter
2 Tbs. dry, minced onion
1 Tbs. dry minced garlic
2 Tbs. vinegar
2 tsp. salt
1 Tbs. cumin
2 Tbs. chili powder
Place dry beans in a Crock-Pot and cover deeply with water. Add onion and garlic. DO NOT ADD SALT YET! Cook on low for 12-14 hours or high for 8-10 hours or until beans are very soft. Check it a couple of times while cooking and add water to keep beans covered.
When beans are soft, drain off most of the water but reserve it to add back if necessary.The amount of liquid you remove will depend on the consistency you want (thin vs. thick). It will thicken somewhat as it cools. Spoon out and reserve about one to two cups of the beans (optional). Add the butter, salt, and vinegar, and spices. Blend with an immersion blender or in a regular blender or food processor until smooth. Add a few tablespoons of the reserved liquid if the beans are too thick to blend. When beans are smooth stir back in the whole beans.
Makes approx. five 20 oz. portions.
Rinse the beans
Get them cooking in the crock pot
Keep them covered in water. Dried out, burned beans are nasty!!
Ladle off excess liquid when beans are soft
Add butter, salt, spices, and vinegar
Blend to desired consistency
Enjoy!
See my Pressure Cooker Method here.
The pictures look great. And in bags in freezer is a great idea. What do you consider 'pink' beans? So glad to know about your site. Will check it often. Thanks so much. Cherie Capps
ReplyDeleteI get my beans in the bulk section of Winco and they have some that are just called Pink Beans. I don't know any more than that about them. I just now looked it up on Wikipedia and find that "Pink beans are small oval-shaped beans, pale pink in color, also known by the Spanish name Habichuelas Rosadas."
ReplyDeleteI freeze the beans in zip bags laid flat on cookie sheets then take them off and stack them up after they're frozen. They thaw out pretty quickly too when they're thin that way... especially if I submerge the bag in cool water.