Preparation Time: 10 minutes (plus overnight soaking)
Cooking Time: 3 to 4 hours (or all day in slow cooker)
Servings: About 6 cups
Method: Place the beans in a large pot with the water. Bring to a boil, cover, reduce the heat, and cook until tender, 3 to 4 hours. (To reduce the cooking time, soak the beans overnight in the water. Then proceed as directed, reducing the cooking time by . hour).
Drain, reserving the cooking liquid.
Mash the beans, using a hand masher, electric beater, or food processor. Return to the pan. Add the spices, a little of the reserved cooking liquid, and the salsa, stirring until the beans have a softened, smashed consistency. Heat through to blend the flavors.
Source of Recipe: Mary McDougall, Free 10-day meal plan from www.drmcdougall.com
|2 cups pinto beans|
|8 cups water|
|1 ⁄ 2 teaspoon onion powder|
|1 ⁄ 2 teaspoon garlic powder|
|1 ⁄ 2 to 1 cup mild or spicy salsa|