Yields about 6 cups.
To make more, make additional sous vide bags. You can’t fit much more in a single bag.
You shouldn’t cook citrus in sauces because it changes flavor. This is why the line juice is added at the end.
This recipe does not use the water like the Crock-Pot version. Sous Vide recipes need less liquid than crock pot recipes because there is no evaporation.
The broth you add to this recipe is probably already salted but since we are adding volume, we may want to add more salt (enough for 3 additional cups of volume or 1 lbs of beans = 1 tsp).
Proper SALTING Proportions (froM mygourmetconnection.com)
- For soups, stocks, sauces and gravies: 1-1/2 teaspoons salt per quart.
- For raw meats, poultry, fish and seafood: 3/4 to 1 teaspoon salt per pound.
- 1.5 Cups Pinto beans Dried
- 3 Cups chicken broth Can substitute water with bullion.
- 1 White Onion Medium. Chopped
- 1 tsp garlic powder (or granulated)
- 1.25 tsp ground cumin
- 1/2 cup bacon grease
- 1 Tbsp lime juice added at end
- Put grease, onions, garlic, chicken broth and beans into a large Sous Vide bag.
- Sous Vide at 190 degrees for 12 hours.
- Pour out into a large bowl.
- Add lime juice.
- Puree with an immersion blender and add water as needed to smooth.
- Top with Mexican cheese.