Ingredients
- 1 inch sweet onion (cut half but not chopped)
- 3 cups of rinsed (and sorted) DRY pinto beans
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 teaspoons chili powder
- 6 slices of crisp bacon (crumbled)
- 1 teaspoon ground cumin
- 1/2 fresh jalapeno (seeded and chopped)
- 9 cups water
Make it step by step
- Put everything in the crockpot and cook on high for 8 hours or till tender. Drain but reserve liquid. Put drained beans into food processor and puree, adding just enough of the reserved bean liquid to make the beans the right consistency. Keep warm in the crock pot.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Coleen Mielke, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.