A Jerry James Stone Recipe
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Ingredients
- 1 pound dry pinto beans
- ½ cup mirepoix
- 1 ½ tsp sea salt
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp dried oregano
- ¼ tsp cayenne pepper
- 7 cup water
- 4 cup veggie broth
Instructions
- Check the beans for any bad ones and remove them. Rinse remaining beans.
- Add all ingredients to the crockpot.
- Cook on medium high for 8 hours, until beans are tender.
- There will be leftover liquid. You can serve the beans kinda soupy or strain them out. The leftover liquid can be used later in soup stocks.
- To store the beans, place them in an airtight container in the fridge. You can freeze them for up to 6 months.
- These beans are great as a side to any Mexican dish but make great tacos, nachos, and burritos too.
