I omitted the jalapeno and used 3 tsp salt. This cooked on low for about 8 hours while I was at work and needed another hour on high before the beans were mushable. Very tasty. *Update 9/8/10: I've perfected these! 2c. pinto beans/1c. black beans, several cloves chopped garlic, 3tsp salt, 1tsp bl pepper, 1/2tsp cumin and 9 cups water. High on 7 hours/Low for 2 hours. I add almost all the reserved liquid back into the beans. Perfectly seasoned and taste fantastic! *Update 9/13/11: I'm still making these beans at least once a month. I've gone back and forth with adding black beans to the mix, but my family prefers with just pinto beans. I've also started adding all the ingredients in the crock the night before and then cooking on low for about 9 hours while I'm at work. I come home, whirl them in the food processor and voila! Perfect, low sodium, homemade beans.
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I omitted the jalapeno and used 3 tsp salt. This cooked on low for about 8 hours while I was...