Serves 1
Directions
- 1Chop the roma tomatoes, onion, serrano pepper, and garlic cloves.
- 2Clean the pinto beans by sorting through them to remove any small stones, sticks, or dry ones, then rinse in a strainer bowl.
- 3Heat the manteca in a pan until melted and hot.
- 4Add the chopped tomato, onion, serrano pepper, and garlic to the pan. Season with black pepper, Mexican oregano, tomato bouillon, chili powder, and salt. Sauté until everything is well broken down.
- 5Add water, beans, and the sautéed ingredients to the slow cooker. Mix well, cover, and cook on high.
Ingredients
- 2 cup pinto bean
- 1/2 white onion
- 1 serrano pepper
- 2 roma tomato
- 5-6 garlic clove
- 2-3 tbsp manteca
- 1 tsp black pepper
- 1 tbsp mexican oregano
- 2 tbsp tomato bouillon
- 2 tbsp chili powder
- salt (optional)
- 8 cup water
- cilantro (optional)
- onion (optional)
Equipment
slow cookerstrainer bowlpan
Tips
- You can add more serrano peppers if you want it extra spicy.
- Soaking the beans is optional.
- The beans can be refried or served as is after cooking.
- Top with cilantro and onion before serving.
- Serve with homemade corn tortillas.
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