I could never cook beans until I got a crock pot. Cooking beans now just can’t get any easier. Here’s a recipe that is easy. If you don’t like the heat you can omit the jalapeno peppers.
Leonora’s Pinto Beans
2 lb. pinto beans (or lentils, black beans, your choice!)
2 bulbs garlic
3 jalapenos (fewer if you want less heat)
3 Tbl. sea salt/kosher salt
1/4 cup canola oil
Sort and rinse beans.
Place in crock pot and cover with water – about 2 inches above beans.
Add salt, peeled garlic cloves (whole or halved), chopped jalapenos, and chopped onion to the pot.
Cook on High for 6 hours.
2 hours into cooking beans, add 1/4 cup oil.
Add water as needed. It may need another cup or two half way through cooking. Just watch to be sure that there is always a couple inches of water above the beans.
When they are done, place beans in plastic containers, with plenty of room to expand as they freeze.
I always write the type of beans and the date I cooked them on a piece of tape and stick it on each container.
Allow the beans to cool a bit before placing them in the freezer.