28 August 2011

Pinto Beans ~ Crock Pot

I love Pinto Beans!  I have family that lives in the North East and they say they can't even buy dried Pintos at the store.  I can't imagine not being able to throw together a pot every couple of months or can a bunch once  year so I have some ready to eat. 

I've always made them the traditional way, soaking over night then cooking in a pot all day long but it's hot, really hot so I'm breaking out the crock pot.  


 Photo from Google Images



Pinto Beans ~ Crock Pot

  • 2 cups dried Pinto Beans (sorted and picked through)
  • 2 qts water
  • 1 - 1/2 qts chicken broth (I use water and chicken bullion powder)
  • 1/2 large onion, diced
  • 1 t garlic powder
  • 1/2 T onion powder
  • 1/2 T salt (to taste - wait to add until beans are cooked)
  • 1 t cumino
  • 1t chili powder (optional)

Sort, rinse and soak beans over night in 2 quarts water.
Drain and rinse beans.

Pour into crock pot and cover with 1 - 1/2 quarts water/broth.  Make sure beans are covered by about 2" of water/broth.

Add remaining ingredients except the salt.

Set crock pot to high and cook 2-3 hours adding water as needed to keep beans covered, then turn to low and cook another 5-6 hours.

Taste and add salt.

If your beans are too watery for you, pull about 1/2 cup out and mash them then return and stir in.  That will thicken them up.






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