1 1/2 Cup Freeze Dried Onion*
3 Cup Dehydrated Pinto Beans*
1/2 Fresh Jalapeno Pepper (Seeded and Chopped)
2 Tablespoon Minced Garlic
5 Teaspoon Salt
1 3/4 Teaspoon Fresh Ground Black Pepper
1/8 Teaspoon Ground Cumin (optional)
9 Cup Water
*Reconstitute before using.
Follow directions on #10 can to reconstitute.
Preparation 1. Place onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Cook on high for 8 hours, adding more was as needed.
Note: if more than 1 cup of water has evaporated then the temperature is too high.
2. Once the beans have cooked, strain, and reserve liquid.
3. Mash beans with potato masher, adding reserved water as needed to attain desired consistency.