One of the most delicious things I can remember eating as a kid was from my crazy neighbor across the street. She made the most delicious pinto beans. Not refried beans, but just beans in sauce with cheese on top…amazing. Somehow I got a craving for these about two weeks ago and yesterday I finally made some. They are amazing.
I didn’t believe that it could possibly take them so long to cook, but I’m not exaggerating when I say that they will take at least 10 hours to cook. Great for a weekend when you’ll be home on and off throughout the day so you can make sure they don’t get too dry and enjoy the way they make your house smell good. Super healthy + super delicious = fabulously heartwarming dinner.
You gotta love a meal that only has four ingredients. Sort through your beans to get rid of the weird looking ones and any rocks that may be in there. Soak them overnight in water.
The morning after they’ve soaked, drain them and add them to the crockpot. Add enough chicken stock until they’re just barely covered. Add water so the liquid is about one inch over the beans. Dice onion and cut the garlic cloves in half. Don’t add salt until later, as the internet tells me salt at the beginning will make them tough. Cook in the crockpot on low for at least ten hours, until the beans have softened and the liquid reduced. Check a few times during cooking to make sure they don’t get dry.
When they’re close to being done, check on the sauce. I remember the beans being in this creamy liquid when they were served, so last night I added some corn starch to thicken it up. It’s up to you. Add salt, pepper, and any other seasonings you want.
Cover with cheese and serve with tortillas from your favorite tortilleria and your fresh homemade salsa. Enjoy your creamy cheesy deliciousness.