I have been using my crockpot to make beans pretty much every week. This week, I want to make "soupy beans" like I could find at a good Mexican restaurant. Do I just cook the pinto beans a little longer than usual, add some seasoning (onion, garlic, cumin I am thinking), and voila! Soupy Beans?
Is there more to them? What am I missing?
When I do pintos in the crock pot, I like to caramelize my onion before I throw it in there with the beans. I usually quick soak the beans, since I rarely think to soak them overnight. I also add 2 or 3 cloves of garlic or some granulated garlic and often either a tiny bit of smoked paprika or liquid smoke. I don't add cumin, oddly enough. (I do add cumin to canned ff refried beans.) Typically you won't find cumin and other spices in Mexican pot beans. They're very basic. I usually start on high for maybe an hour or so, then turn to low. They probably take a good 5-6 hours to get to the "soupy" stage I like, depending on how old the beans are, I guess. I don't add salt until the beans are almost done.
These beans are easy enough to make "refried" after they're done cooking. Just throw them in a blender or food processor. Ta da!
Rick Bayless' pot bean recipe is here:http://www.inspired2cook.com/2011/05/04 ... re-cooker/
For me, the caramelized onion and liquid smoke or smoked paprika does what the lard/oil or bacon fat would do. It adds that smoky slick taste/texture to the beans. Am I making sense? It's early.