Categories: sides

Ingredients

• 3 cups Dried Pinto Beans
• 1 medium Onion, chopped
• 1 Green Bell Pepper, chopped
• 1 Jalapeno, seeded and chopped
• 2 tablespoons Lard
• 1/4 teaspoon Cumin
• 1/8 teaspoon Chipotle Powder
• 8 cups Water
• 2 teaspoons Kosher Salt

Directions

1. In a 10 inch skillet heat up 2 tablespoons of lard on medium heat. Once hot add the chopped onion, bell pepper and jalapeno. Saute for about 8 to 10 minutes until soft and translucent. Add minced garlic and cook for an additional 1 to 2 minutes. Remove pan from heat.

2. Sort through 3 cups of dried pinto beans removing any debris or cracked and grody looking beans. Add the beans and sautéed vegetables to your slow cooker. Cover with 8 cups of water and cook on High for 8 hours, undisturbed.

3. After the 8 hours, remove and drain the beans with their liquid into a colander set into a large bowl. Transfer the beans to a clean bowl and add a desired amount of the bean liquids back in { I add about 1/4 to 1/2 cup} into the bowl with the beans. Using an immersion blender blend the beans until just about smooth Season with 2 teaspoons of kosher salt before continuing on. Use a rubber spatula and stir the beans to make sure the salt is throughout.

4. Serve right away or let cool before storing them in an airtight container and placing them in the fridge.

5. These beans should keep well for just under a week.

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