John's Simple Mexican Beans Recipe
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Category: |
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Ingredients: |
Ingredients: 2 pounds of pinto, colorado, or other inexpensive dry beans.
2 medium onions, chopped fine
12 cloves garlic, chopped fine
Seasonings
4 tbsp powdered ancho pepper
2 tbsp paprika
1 ½ tbsp cumin seeds, crushed
2 tsp oregano, crushed
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp onion powder
½ cup white masa corn flour
1 ½ tbsp salt
¼ cup white or brown sugar
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Directions: |
Directions:Sort through beans to remove debris. Place beans in a 4 or 5 quart saucepan (I use a stove friendly crockpot insert), then add enough water to cover beans. Beans in water should total about 3 1/2 quarts. Bring to a moderate boil, then reduce heat and gently boil the beans for about 40 minutes. Add water if the beans are no longer covered. Let beans cool for an hour.
Skin onions and garlic, chop fine. Stir into beans. Add seasonings. Add water to cover beans by 1/4" . Set overnight on crockpot. If necessary, add more water to keep beans covered.
When beans are tender, remove some liquid from the crockpot and stir masa flour into the liquid. Stir masa slurry back into the beans. Cook several more hours, then add sugar and salt to taste. |
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