Serves 2-3Possibly Vegan if you’d like
Slow Cooker Size 3 quart
1/2 Red or yellow onion diced
2 cloves garlic minced
1 can of pinto pinto beans drained and rinsed
optional 1/2 packet of Mexican chorizo or soy chorizo, if not using 1 tablespoon of neutral oil
1/4 cup rum
1/4 cup water
1 tsp of oregano
1 tsp cumin
1 lime cut in half
1 tsp salt divided
1 tsp of dried mint divided or 1 tablespoon fresh divided
(Optional and then you have spicy mojito beans if you want) 1/4 tsp chipotle ground pepper
In a skillet cook up chorizo or (heat up oil) and onion until onion is translucent about 5 minutes stir in garlic, oregano, cumin, and if using chipotle powder. Cook for one minute. Remove from heat.
Add pinto beans, 1/2 tsp salt, rum, water, juice of one half lime 1/2 of the mint and onion mixture to insert of slow cooker. Stir gently to combine.
Cook for 5-7 hours on low. Taste it to see if you want more mint, or salt. Serve over rice or use as a filling for tacos or as nacho topping.
by Icy-Establishment298