A small bag of pinto beans simmered in the crock pot today, along with minced garlic, salt and red pepper flakes. This is a bean dip I plan to use for a seven-layer dip. Directions: rinse and pick through the pinto beans. Cover with about one inch of water. Cook on "high" in the crock pot for 6 hours. Check moisture and add chicken broth, if needed. Cover and cook another 2 hours. Adjust seasonings and use a potato masher to squish the beans. Use as a dip, or a substitute for "refried beans" in any taco or burrito recipe.
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