Lychee martinis followed by pinto beans, yes? i guess it reflects my multi-cultural heritage :) I am a convert to homemade beans; I just don't like using canned ingredients if i can avoid it. You may wonder what you might do with a huge slow cooker full of beans? I don't know why that makes me chuckle.
Ideas: Bean burritos (the girls LOVE these), beans and corn bread, or nachos! I made all of these for various meals over the past three days and we actually ate them.
1 lb. dry pinto beans (i've bought the bulk beans at whole foods and the quality has been good).
2 cloves garlic
1 medium onion, chopped
1 tbs butter
sea salt to taste
This is an all day affair but the actual prep is probably 10 minutes. My mom says you need to rinse and then soak the dry beans overnight before you cook them. I haven't googled it to verify, but I did it anyway.
Next morning, place dry beans in slow cooker with garlic and onion. Cover until there is about 1 1/2 inches of water above the beans. add about 1 tsp sea salt and butter, stir once to scatter the salt. Cook on low for 9 hours, or 2 hours on high, then 4 or 5 on low. make sure the water line stays well above the beans.
salt to taste when finished.
The beans mashed nicely and required no added seasoning for burritos. Juliette loves to eat the beans whole. My dad loves beans & cornbread; I just use the TJ mix; it's sweet so if you prefer savory, make your own.
Matt grimaced when I told him I made beans. I put corn chips on plate, topped with his rice cheddar cheese then heated it til cheese was melted. I topped it with whole beans, salsa and a whole sliced avocado. it was a handsome dish and he loved it. super fast too!