I don't know why I've been slacking on posting lately. Monday was a pretty bad day at our house, and our dinner was easy, just tofu stir fry. Yesterday I don't know why I never got around to posting. Who knows. This is what we had. I'd seen a recipe for slow cooker pinto beans in a vegetarian cookbook I have and thought I'd try it. Then I saw my friend Jen B. had a recipe for them, and there is also one in my new favorite cookbook, Rick Bayless' Mexican Everyday. I decided to kind of combine all of them into one and see what I got.
Slow Cooker Pinto Beans
1 lb. dried pinto beans
1 onion, chopped
6 cloves garlic, peeled and minced
2 slices bacon, cut into chunks
2 bay leaves
2 Tbsp kosher salt
1 Tbsp black pepper
1 Tbsp Ancho chili powder
1 Tbsp cumin
1 Tbsp coriander
1 can beef broth
5 cups water
Sort through beans for any debris, pebbles, or sticks. Throw everything into slow cooker and cook on low 8-10 hours. When beans are done, strain liquid into a separate container and save for another use. Remove bay leaves and any other chunks you don't want in there (although I left the bacon in and thought it was yummy).
I made refried beans out of some last night. For that I used two tablespoons of butter and probably two cups of the beans and a few ladlefuls of the cooking liquid and mashed it up first with a potato masher and then I switched to using my immersion blender. That worked a lot better.
Oh man...these were fantastic beans!! The flavor of them was so much better than anything I've ever had in a can. I think I'm a homemade refried beans convert now. I used them last night for tostadas, and for that I just fried some tortillas in oil to get them crispy (my oil took forever to heat up--I didn't think we were ever going to eat!) and then topped with the refried beans, cheese, lettuce, tomato, sour cream, guacamole, and salsa. They were quite tasty!! I had leftovers for lunch today and was just as pleased as I was last night!