Can anyone tell me how I'd convert this slow cooker recipe to the Thermomix?
1 onion, peeled and halved
2 cups dry pinto beans, rinsed
1/2 fresh jalapeņo or other hot pepper, seeded and chopped
2 cloves garlic, minced
3/4t salt
One big pinch cumin
6 cups water
Combine all ingredients in slow cooker and cook on high for 8 hours. Remove larger onion chunks and drain excess liquid. Reserve some excess liquid to use to give desired consistency. Mash remaining with potato masher adding reserved liquid as necessary.
I'm soaking the beans overnight as I want to use my slow cooker for something else, how long would I cook the soaked beans for and what temp and speed? Thank you!
