Sometimes, you just have to refry things in a crockpot. Okay? Don’t judge. I’m from New England. We like our crockpots.
Also, please buy my baby novella.
NEW BOOK ALERT!
My little novella (It’s spare. It’s sad) is out and it’s just $1,99. It is a book of my heart and I am so worried about it, honestly.
There’s a bit more about it here.
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- 2 cups raw pinto beans Raw man! RAW!
- 6 cups water
- 1 1/2 tsp salt
- 1 1/2 cups chopped onion
- 3 cloves crushed garlic
- 1/2 cups minced green pepper because peppers rock. I add hot peppers too because I'm spicy.
- 2 tsp ground cumin
- 1/4 tsp black pepper
- 1/2 cups rice optional - I never do this, honestly.
Ingredients
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- See all that stuff? It's what makes your book -- I mean beans -- awesome.
- Admire the beans. They are characters. Admire the water that holds it all together.
- Put all those ingredients in the crockpot.
- Try not to think about it.
- Cook it in the crockpot on high.
- Think about people who have InstaPots. Judge them. Feel old school.
- Realize you aren't old school. You're just too poor to buy an InstaPot.
- Try not to care.
- Keep cooking. Ignore it just like you ignore all deadlines, plot holes, bad dialogue and your excessive use of the word "then."
- Check it at five hours. It looks cool.
- Check it at eight hours. It's mooshy! YAY!
- Put it in a blender if you're an overachiever.
- Put some in a skillet and fry in oil if you're a human.
- Adjust for salt and stuff.
- SMASH IT ALL IN YOUR MOUTH AND REJOICE!
I have been making a version of these from the Moosewood Cookbook ever since I got the Moosewood Cookbook in high school.
This specific version is adapted from Courageous Joy, which adapted it from Moosewood. Here's the link.