Crockpot Chili Pinto Beans

Posted by Amy

There are two important men in my life that have issues with beans.
Thankfully the issue has nothing to do with the rhyme "beans, beans, the
magical fruit". My spouse and my brother both have an aversion to the
texture of beans; at least some of them. There is something about the
texture of kidney beans and chickpeas that they can't tolerate. Since
those are two of the most popular canned beans available, it puts me in
a bit of a spot.

When we were growing up, my mom would make chili with kidney beans and
blend it in the blender for my brother. I will do no such pampering in
my house! After some experimenting I found that both of my special guys
like the taste and texture of pinto beans just fine. I much prefer the
meaty pinto bean to a kidney bean anyway.

This is a recipe for mildly-spiced pinto beans, a very versatile dish.
It makes an excellent filling for burritos, tacos, or enchiladas. You
can mash the beans and eat them as a dip, or fry in a skillet for
refried beans. I like to have a batch on hand so I can make quick salad
wraps for lunches and snacks.

Crockpot Chili Pinto Beans
Makes 6 Servings
Start ahead, cook all day

1 pound dried pinto beans
3 cups water
1 medium onion, chopped
2 cloves garlic, chopped
2 tsp. oregano
1/2 tsp. ground cumin
3 tbsp. chili sauce

Pick through the pinto beans for blackened beans or pebbles. Cover the
beans with water and soak them overnight.

Drain the beans and put in a crockpot or slow cooker and cover with
fresh water. Cook on low for 6-8 hours.

Add the remaining ingredients and cook for an additional 20-30 minutes.

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Crockpot Chili Pinto Beans

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