So, I have a little crockpot, which is what I used to heat the (already-cooked) pintos and the sauteed other veg. You could cook yours on a pot on the stove with a lid as I'm assuming it would come out the same. Though, don't blame me if it doesn't. I haven't made them that way. So, yeah. That's my story. Beans. They're yummy. Make them. Or not. It really doesn't matter to me. I know they're excellent and you'll never experience the joy of my spicy pintos if you don't make them. Your loss.
Makes enough for 3-4 as a side.
- 1 1/2 cups cooked pinto beans (or 1 can, drained and rinsed)
- 1/2 jalapeno, seeded and minced
- 2 cloves garlic, minced
- 1/4 cup white onion, diced small
- 1 tsp lemon juice
- 1/4 - 1/2 tsp cumin
- dash cayenne
- water as needed (I like my beans hearty and thick, so I added about 2 TB, add more to thin them out to your preferences)
- Add the beans, lemon juice, cumin, cayenne and 2 TB water to a small crockpot on low or regular pot (with lid) over a low heat.
- Heat a small non-stick skillet, over medium heat. Spritz pan with a tiny bit of cooking spray. Add the onion and jalapeno. Cook, stirring, occasionally, for 5 minutes, until the onion is softened and translucent. Then add the garlic. Cook about 2 minutes.
- Add the onion/garlic/jalapenos to the beans and stir well. I used a potato masher and partially smooshed the beans. I like some whole beans to give it texture, but you can completely smoosh if you want. Add any additional water if you want to thin the beans out. Cook about 45 minutes. Add some salt to your tastes. And, you're done.