Homemade Pinto Beans

 PINTO BEANS

What you will need!

4 cups pinto beans, picked over and rinsed

6 to 8 whole garlic cloves

2 TBS of Salt

1/2 onion if desired

(I used just a little bit of onion powder)

NEXT!!!

Rinse beans with water and pick out bad beans. Then Place in crock pot,  add enough water to cover beans about 2-1/2 inches above beans. Add your garlic, salt, and onion. Let cook on low for about 8 hours or over night. Beans should be soft. Taste to make sure. Remove all garlic cloves and onion and toss. Drain remaining fluid. I like to save a little bit of juice with beans when Re frying them. Otherwise they dry out, or they are too thick.

NOTE: This makes a lot of beans. I freeze about half my beans in freezer bags. When ready to use just thaw beans out and cook as desired.

To re fry  beans. Put about 1 TBS of Veggie oil at the bottom of pan. Smash beans and let cook on medium heat for about 5 minutes stirring constantly. I like to leave a few chunks. My sister Kristy likes to add a little cheese to hers. They are yummy. 

Use in Chili, tacos, burritos, 7 layer dips, or anything your little heart desires.

ENJOY!!!