Ingredients
– 2 cups dried pinto beans
– 1 onion, chopped
– 4 garlic cloves, minced
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1 teaspoon salt
– 800 ml vegetable broth
– 250 ml water
– 2 tablespoons olive oil
– 1 lime, juiced
Method
1. Rinse the dried pinto beans under cold water and remove any debris.
2. Add the beans, onion, garlic, cumin, chili powder, salt, vegetable broth, and water to the slow cooker.
3. Drizzle olive oil on top and stir everything to combine.
4. Cover and cook on low for 6 to 8 hours until the beans are tender.
5. Mash the beans with a fork or potato masher, then stir in lime juice before serving.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
freescience.info
