Survival Food Recipe: Awesome & Authentic slow-cooker Frijoles Borrachos (Mexican-style Pinto Beans):
- 1lb bag of dry pinto beans
- 1 medium onion, diced (if still on shelf during panic)
- 1 16oz can of diced tomatoes
- 3 Tbs of Chili Powder
- 1 Tbs of Comino (Ground Cumin)
- 6 chicken boullion cubes
- 6 cups of Water
- 1 can of beer (optional if SHTF)
- 1 Jalapeno (pickled if fresh aren't available)
- Salt & Pepper to taste
Place all the ingredients into a crock pot/slow cooker. Set on High for 6-8 hours. Occasionally check on the beans to make sure you don't need to add more water. Enjoy!
Leftovers can be mashed in a cast-iron skillet over medium heat along with some fat (butter, lard, oil) for authentic refried beans.
This recipe can also be done on the stove or over a fire. Just make sure to soak the beans overnight first if doing this method. Cook time will also not be as long as the slow cooker.
Note: Onions are also a good thing to stock up on. They may not last as long as canned food, but they will last quite a while on the shelf in a cool, dry place. I've had onions last for 6 weeks or more in our pantry...