Yes. I did it again. I told you I wouldn't, but I did...This week another slow cooked meal post using beans. But I've decided, if people think brown goat and think beans, I will not be offended!
Seriously. For all of you whom I haven't converted yet, here is your chance to jump to the other side. Say NO to canned beans tonight and try slow cooked pinto beans instead. You will not be sorry.
I cooked about a pound of pinto beans for 7 hours in the slower cooker on the low heat setting. Today, I was feeling lazy and did not sauté the onions and garlic before adding them to the beans. And, guess what...it still turned out delicious! The slow cooker is so forgiving (and, it doesn't heat up your kitchen, a bonus for all of you suffering from the endless summer heat wave!).
For tonight's dinner, we created our own burritos at the table with the pinto beans, flour tortillas, cubed avocado, sliced cherry tomatoes, diced mango, salsa, and a squeeze of lime. Sooooo summery fresh, so simple, and so good! I'm glad to have bags of pinto bean leftovers in the freezer so we can recreate this meal again soon!