Beans...

You know beans get a bad rap...but when cooked right they are so delicious.  This recipe actually comes from my grandmother.  I like to cook them Sunday.  Once cooked, I freeze in individual plastic containers to last one to two weeks.  I then can serve them whole with cornbread or mash refried style with a Mexican meal.   You can jazz them up to suit your taste.

Tips I learned When Cooking Beans:

• Use Casserole Brand beans. They make a difference.
• I never have found the need to soak my beans.
• Salt and Pepper liberally.  The seasoning penetrates the beans when cooking.
• Cook the beans until they are medium to dark brown.
• Beans can make a meal. Pair with cornbread and serve.

Pinto Beans Recipe:
1 bag of Casserole brand beans
1 large yellow onion
3 cloves of garlic
1 jalepeno
1 ham hock, pound of bacon or sausage for flavoring
Salt
Pepper

Check beans for any loose rocks or debris. Using a colander, wash in very hot water 3 times. Using a large crockpot...set on auto or high.  Cut onion into quarters and add to crock pot.  Remove skin on garlic and add whole to crock pot.  Cut jalepeno in quarters and add to crock pot.  (If you do not like heat, remove the seeds first.) Add meat and beans.  Fill crock pot to the brim with hot water.  Add pepper and salt liberally.  The beans will soak up the flavors. Let cook for 7-8 hours or overnight.  Before freezing, remove onions and meat.

Refried Beans Recipe:
Put 2 cups of beans in medium pot.  Add 1 tab of butter and heat on medium.  Once bubbling for 4-5 minutes, mash with potato mashers.  Top with shredded cheese and serve.