Texas Pinto Beans
2 cups dried pinto beans
4 cups water
1 onion, diced
2-3 cloves garlic
1/3 cup salsa verde
1 tsp cumin
1 cup broth
salt and pepper
Put beans and water in slow cooker for 3 hours on high. Add in the remaining ingredients and cook another 3 hours on high. Be generous with the salt and pepper as the beans are very plain.
Serve on quinoa with corn, or mash and spread for quesadillas.
Inspired by this recipe.
