Beans for Burritos

Title:
Beans for Burritos

Yield:
6 Servings

Categories:
Beans,
Mexican




Ingredients:





     1 lb Pink beans


     1 sm Can Ortega green chiles,


          -chopped


     1 ts Salt


     1 lg Onion, chopped


     3    Cloves garlic,


          -minced/pressed


   1/2 ts Chili powder


     4 tb Salsa or to taste






 Soak the beans overnight, changing water several times. Put beans in


 crock-pot and cover with an inch or so of water. Add salt, onion, garlic,


 and chili powder. Cook on low until beans are soft (about 18 hours? I


 forget).


 


 When beans are cooked, ladle off and reserve some of the liquid from the


 top.  Mash the beans well.  (I never do this as well as I'd like; I've


 tried a potato masher and an empty iced-tea jar.) Add reserved liquid as


 necessary for consistency.  (I never have to add any, myself.) Stir in the


 chopped chiles and the salsa; heat through.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini