Good on tacos, Mexican food, etc.
- 1 onion, peeled and halved
- 1.5 cups dry pinto beans, rinsed
- 1.5 cups dry black beans, rinsed
- ½ fresh jalapeño pepper, seeded and chopped OR 1 tbsp chili powder
- 2 tbsp fresh minced garlic
- 1 ¾ tsp fresh ground black pepper
- 1/8 tsp ground cumin
- 9 cups water or broth
- Place dry ingredients in slow cooker. Pour boiling water or broth on top.
- Cook on high for 8 hours.
- Strain beans and reserve liquid. Use immersion blender to mash beans, adding liquid as needed until it’s the consistency you want.
Wendyness 