University Station RV Resort, Auburn, AL, Amenities, Camping And RV Lots

(Makes a great s side dish or filling for burritos.)

1 lb dried pinto beans

1-1/2 tsp. salt

1 onion, chopped fine

5-6 cloves garlic, minced

3 T. lard or butter or oil

1 (4 oz) can chopped green chilies

1 tsp. ground cumin

2 T. shredded cheddar cheese or chopped onions, to garnish (optional)


Sort and rinse dried beans; place in crockpot and cover with water (by several inches) and soak overnight.

In the morning, drain and rinse beans (discarding soaking water). Return beans to crock pot, and add 6 cups water and the salt. Cover and cook on low for 10-12 hours or until beans are nice and tender. Drain cooked beans, reserving cooking liquid. Mash beans and return to crock.

In a small skillet, saute onion and garlic in lard or butter until tender and lightly golden; add to crock pot. Stir in chopped green chillies and ground cumin, adding some of the reserved cooking liquid to adjust the consistency as desired.

In a small skillet, saute onion and garlic in lard or butter until tender and lightly golden; add to crock pot. Stir in chopped green chillies and ground cumin, adding some of the reserved cooking liquid to adjust the consistency as desired.