1) The night before soak the pinto beans in water so there is enough for the beans to soak up. Its usually just safest to use a very large bowl and fill the water to the highest.
2) The morning of, drain the beans and rinse them. (The rinsing prevents excess gas in the beans...which yes would be convert to whoever eats them.) Put them into a crock pot and again fill with water leaving about an inch from the top if possible.
3) You can leave them in there all day (at least 6 hours) and then when you're ready you smash them. To do this get a skillet and a little oil heated on medium heat. Then dump the beans in with some of the bean juice. Depending on how big the skillet is you might have to do separate batches and mix them at the end. I like to use a potato masher.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment