I know you probably didn’t get excited when you read that recipe title. I wasn’t too excited either. In fact, when I saw it on the list of most-imported recipes to Plan to Eat (near the top of the list, even! Number 13!) I frowned and thought, “Really?” But there it was, and I needed lunch for the next day, so I gave it a shot. We were not disappointed.
It took me less than five minutes to put everything in the crock pot the night before. The recipe says to cook on high for 8 hours, but I was worried about the beans burning while I slept. I cooked it on low for about 12 hours and it was just perfect. I kept an eye on it throughout the morning to see if it needed more liquid, but it never did. I’d recommend sticking close to your slow cooker the first time you make this, just to make sure you don’t end up with a burned pot of beans.
I found it easier to use my immersion blender, instead of a potato masher, to mash the beans. But if you have a thing against electric gadgets, or if you have an eager toddler underfoot, the potato masher will do just fine, too.
You people are great at finding all of these fabulously simple and delicious recipes for me! I was the 270th person to import this one, and it’s definitely staying in my Plan to Eat account.