Mexican Crock Pot Beans
Recipe By: Susan Voisin
Yield: 6 servings
1 lb Pinto beans, washed, soaked overnight and drained
1 small Onion, chopped
1 tbsp Oregano, chopped (or 1 tsp. dried oregano)
Salt to taste
Accompaniments: tortillas, chopped onions and chilies, shredded lettuce, chopped
tomatoes, salsa, sliced peppers, etc.
Combine all ingredients, except salt and accompaniments, with 3 cups water in a slow cooker (crock pot). Cook on high, covered, 2 hours. Turn heat to low and cook, covered, 8 to 10 hours. Season with salt and serve with accompaniments. (Hint: you can speed the cooking by leaving the control set on high the whole time; just check the water level regularly and add water if necessary.)
For re(non)fried beans: Take as many of the cooked beans as desired and a little of the broth and mash to a thick consistency. Add a little chili powder, or if you're spice-dependent like me, a little chili powder and a lot of cayenne pepper. Heat a nonstick skillet over medium-high heat; you may spray it with cooking spray if you want. "Fry" the beans, scraping the bottom and sides frequently, until the whole mess looks like refried beans!
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