Whats a good way to cook pinto beans?



I’m trying new recipes and I need a good suggestion for pinto beans. Hubby loves them and I told him I would cook some cause I never had. Was told to use my crock pot, but need some more suggestions. Can you give me some?
What do I add in them for flavor?


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14 comments a "Whats a good way to cook pinto beans?"

crock pot is the best way trust me let them simmer and heat over night omg good very good i love it when my madre does it !

Find a Yahoo shrink
He will find a way, over the Internet, to heat your beans, after a long time in purgatory
Then fire them up
Once juicy to APA DSM standards, you can safely consume them.
You will need lots of toilet paper and/or tissue wipes.

the beans onion hamhock all you need in a crockpot cook all day on low take the hamhocks out cool remove the meat put back in the pot simmer a lil more you can add anything to this that strikes your fancy garlic celery whatever pinto beans are awesome as long as you cook them long enough and very nutritious make sure you cook everything long enough you will be fine

To make them less gaseous(uh, yeah) soak for eight hours in cold fresh water,plain. Then drain, wash a little, and replace water. Season with salt and possibly ham,brown sugar. Bring to boil and reduce heat to simmer. I use a teaspoon and check them every hour or so. When you see them begin to lose their jacket or split a little-they’re done.

I usually let my beans soak overnight. You can use a crock pot or just a big pot on the stove. Put your beans in the pot and add a ham hock. You can find these in the grocery. Add onions, salt , pepper, garlic, or any other seasoning you like. I usually peel one potato and cut it in half and put it in. It helps to thicken the beans, and when you get real hungry from the smell, you can always eat the potato out of the pot. Remeber to keep stirring.

Texas Pinto Beans:

2ΒΌ hours 10 min prep
6-8 servings

1 (16 ounce) package dried pinto beans
4 1/2 cups water
1/2 small onion, chopped
2 cloves garlic, minced
2 bacon, slices cut into 1 inch pieces
1 teaspoon salt
1 medium tomato, diced
4 jalapeno peppers, seeded,and chopped

1. Place beans in a Dutch oven; add water 2 inches above beans.
2. Bring to a boil; boil 1 minute; cover, remove from heat and let stand 1 hour; drain.
3. Bring beans, 4 1/2 cups water, and next 4 ingredients to a boil in a Dutch oven.
4. Cover, reduce heat, and simmer, stirring occasionally, 1 hour and 30 minutes or until tender.
5. Add tomato and jalapeno pepper, and simmer mixture for 30 more minutes.

Humm, it depends on what flavors you like…

But if this is your first time cooking pintos, I’d use my crockpot, its easier and you don’t have to keep a complete watch on them like you do on the stove.

Just to make basic “pintos”, add about 1tbsp. of bacon grease, a couple pieces of bacon (raw), salt/pepper to taste, and let them bump. Be sure to wash the beans first, and pick them over for ruined ones, or rocks. You don’t want to feed your husband a small pebble that you didn’t notice…. Then fill the crockpot up about half way or 3/4 the way with water, and leave it alone. You need to start them early in the day or they won’t be done in the evening….

My favorite way to cook pintos is a little more flavorful,

I get the beans washed, picked over and placed into the crockpot…and let them cook till about half done, I’ve usually added a little bacon drippings, and the salt/pepper when I started. Then once half done, I add a can of rotel, a whole onion (chopped up), and even left over roast if I have any, or cut up polska keilbasa sausages into it….

So…its whatever flavor you want….they are easily made tasty!

Early in the morning rinse and pick through your beans for rocks and other foreign things that shouldn’t be there. A half a bag of beans make a lot of beans. Put your crock pot on high. Add a couple of Tablespoons of salt . If you have a ham bone or chopped up bacon is good for flavor and cook 4-5 hours. Add chopped onions and fresh garlic last so it doesn’t boil away. Check your salt, add if you need to. If it needs more flavor add onion and garlic powder. A pan of cornbread goes good with this. Whatever you don’t use freeze in freezer bags, small ones. Should have enough for about 2 more meals. Enjoy & Good Luck

soaking overnight is good practice……..you can use your crockpot …….just keep an eye on them……they,ll soak up a lot of water & you don,t want them to go dry……they can burn……cook on low till tender..stiring occasionaly…..seasoning depend,s on what your looking for……ham&bean,bar-b-que Mexican,etc. …the posibilitie,s are endless…….cooking from dry is allway,s the best……you,ll be suprised by the natural flavor…..you can,t get in a can………you,ll love them…..good luck!

If you’re using dry beans to start I would not recommend a crock pot. Dry beans need to boiled. Use a heavy stock pot/cast iron dutch oven.

8 oz dry beans – soak overnight in water
1 Onion, 1 cup chopped celery, 1/4 cp bell pepper, 3 cloves garlic chopped. Polish sausage – 1 1/2 cups sliced., 1 large smoked ham hock.
6 cups or more chicken stock or chicken broth.
Cayenne pepper, black pepper, salt

Saute veges in oil 5 minutes or until tender. Add beans with enough chicken stock to cover beans with an additional 2 inches above. Add one smoked hamhock. Bring to boil and then turn down heat to a slow simmer. Simmer for apprx 2-3 hours or until beans are tender.(Add more stock if necessary.) Remove ham hock and pull away pieces of meat…add meat to beans. Add sausage and spices to beans. Continue to simmer until thickened to your liking. Serve over rice or cornbread. (Cornbread goes really well with this dish).

My Mom always cooked them in a fry daddy. She would take dry beans and pick all the rocks out. Then put them on the pot with water a couple inches over them then cook on high for a couple of hours ckecking often. Do not add salt early on because it will toughen the outer skin and they will not swell as well. Season with bacon drippings the best. Also if you happen to over salt them just drop some potatoes in and cook a little while as the potatoes will absorb the salt.

I soak in water overnite…then rinse really good.. Place in crock pot and cook for 8 hrs.. on high heat… I add ham pieces or ham shank.. its really good.. good luck and enjoy

Start with about two cups of beans. Soak them overnight with a three inch strip of Kombu seaweed in with them. Then drain and rinse them once. You can take the kombu out now, but I like to leave it in and then when they are done. I cut it up into small pieces and put it back in. Use your pressure cooker to cook the beans. Add cumin, yellow mustard powder, Curry powder, sea salt, and pepper to taste. I use about a 1teaspoon each of the spices. Then just a few pinches of sea salt and pepper. Add 7cups of water and get your pressure cooker hissing. Let it cook for 30-40 minutes. Remember you can check them at thirty and if they are not done run them longer. You just really don’t want the water to dry out and the beans burn. These are by far the best beans I have ever had..

Yeah, just soak them overnight so your husband is still tolerable after he eats them and cook them in the crock pot. you can serve them like that if you like or heat up some oil and cook put the cooked beans in the oil. make sure there is no liquid and use the lid immediately to cover the splashing. smash the beans…if they are too dry add some liquid after the oil has been consumed by the beans. serve with cheese and you have refried beans. i also like them with a little fried pork. or with egg.

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