Black Beans for Pork Burritos

For the beans we had with the pork burritos, I just did this:

3 cans black beans, drained

1 7-oz can tomato sauce

Chopped onion (I have frozen chopped onion I buy from the grocery store)

1 Tablespoon minced garlic (from a jar)

Olive oil

I covered a pan with a dash of oil, enough to cover the bottom of the pan lightly and sauted the onions and garlic together.  Then I add the beans and tomato sauce and cooked it on medium heat until the sauce thickened.

Slow Cooker Three Bean Burritos


“What draws people to be friends is that they see the same truth. They share it.” ― C. S. Lewis


    • 1 onion, cut in half and peeled
    • 1 cups dry Pinto beans, rinsed
    • 1 cups dry Black Beans, rinsed
    • 1 cup red beans, rinsed
    • 2 tablespoons minced garlic
    • 3 teaspoons salt
    • 1 3/4 teaspoons fresh ground black pepper
    • 1/8 teaspoon ground cumin
    • 5 cups water
    • 4 cups chicken broth


    1. Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker.
    2. Stir in the water and chicken broth.
    3. Cook on High for 8 hours, adding more water as needed.
    4. Once cooked strain the beans reserving the liquid.
    5. Mash the beans with a potato masher or hand mixer.
    6. Add the reserved water as needed to attain desired consistency.