Categories: crock, vegetarian

Ingredients

• 1 kilogram beans dried pinto, pink, black, or anasazi beans
• 9 cups Water
• 2 chile peppers dried
• 3 cloves Garlic
• 1 Onion chopped
• Salt to taste

Directions

1. Put the beans in a colander and rinse under cold water,pick out damaged beans and small stones. Transfer to slow cooker and cover by three inches of cold water. Soak for 6-12 hours and drain.

2. d the water, chiles, garlic, and onion. Cover and cook on High for 3-4.5 hours. Towards the end, season with salt and remove the chiles. The beans need to be covered with liquid at all times to cook properly; add boiling water if the level falls oo low. When done, they will be tender and hold their shape, rather than fall apart. Leave whole or gently mash a portion of the beans in the pot, which will thicken them nicely.

3. Use them to make mashed frijoles or serve in soup bowls or as a side dish, topped with cheese,

4. To store, let stand in the cooker for 1 hour uncovered. Then transfer with the liquid to a covered storage container and refrigerate or freeze.

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