Ingredients
- 2 cups pintos soaked overnight
- 1 chopped onion
- 1 tbsp cumin
- 4 chopped tomatoes or 1 – 14.5 oz can of diced tomatoes
Instructions
- Cook in slow cooker with 6 cups of water a few hours until soft.
- Salt beans to taste
From a printout from Andy Davis’ website for a recipe for an after surf burrito that has since been taken.