Ingredients:
- 2 lbs. pinto beans
- 1 large onion, chopped
- 4 Tbl. jarred minced garlic
- *Up to 2 ½ Tbl. salt
- 1 tsp. black pepper
- 2 tsp. cumin
- 10 cups hot water
*You can use as little as 1 Tbl. of salt. It depends on how you like your beans.
Directions:
- Rinse beans and pick out any bad beans.
- Soak beans overnight or use quick method. (Boil 2 minutes. Let soak 1 hour. Drain.)
- Combine all the ingredients in the crockpot. Remove any floating beans. Cover, and cook on HIGH for 4 hours and on LOW for 2 hours.
- Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are mashed.
- Mash beans with a potato masher (or use blender) to desired consistency.
Dehydrate:
- Pour puddles of blended beans on dehydrator trays covered with Excalibur Paraflexx® sheetsor parchment paper and spread thinly with a spatula.
- Dry at 135° F for 8 hours.
- After about 6 hours or when the beans are dry enough to pull off the trays, flip them over to expose the moister bottom side to the hot air.
Yield: Makes 16 cups undehydrated. Dehydrates to 12-13 cups. (weight 1 dehydrated serving = 1 ounce)
Rehydrate:
Cover with water just above level of food in pot, boil, stir, and serve.
Serving Suggestion: Serve with tortilla.
Use to make bean bark
Calories (per cup): 249