I made brothy beans overnight in the crockpot and they were so good. Just 1 lb. dry pinto beans, garlic, chopped onions, Mexican oregano and water for 12 hours on low. Next day, salt them and add cumin and New México chili powder. I served mine on top of potatoes tonight with hot sauce and chili flakes. It’s also good with a dollop of tomatillo salsa and a handful of tortilla chips.
5 comments:
Are these Rancho Gordo? I just received two bags (white and pink) and I can't wait to make some good stuff!
No they’re regular supermarket beans. I adore Rancho Gordo and I’m planning to make some next week!
are you in the bean club? I got some chickpeas from Rancho Gordo that I soaked and cooked but very chewy. Looking for some guidance on my other beans from them to make.. do you usually soak and cook? That broth looks lovely!
Kat,
I haven’t done the soak and cook. I usually cook them in the crockpot either overnight on low for 12 hours or during the morning on high for 4 hours or so. I soaking required. Just rinse, add to crockpot with chopped onion, garlic, herbs and water (1 part beans to 4 parts water). Add salt after cooking until tender.
Kat, That should have said No soaking required.
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