Crock Pot Beans Recipe Pinto

CROCK POT PINTO BEANS

Steps:

• Heat olive oil in a medium skillet. Add onion and jalapeno saute for 3 to 5 minutes until soft. Add garlic and saute for an additional minute.
• In a large, 6 quart slow cooker, place beans, onion mixture, salt, pepper, and cumin.
• Pour broth over the top and stir gently. If beans are not covered, add just enough water to cover the beans.
• Cook beans on high for 8 to 9 hours or until tender. Test seasoning and add salt if needed.
• Serve immediately.

SLOW COOKER PINTO BEANS

Steps:

• Cover pinto beans with water in a large bowl; allow beans to soak overnight.
• Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
• Pour enough chicken broth into the slow cooker to cover the other ingredients.
• Cook on High until beans are very tender, 5 to 6 hours.

CROCK POT PINTO BEANS

Steps:

• Rinse dried pintos under cool water and drain
• Put them into a large bowl and cover with hot water and let sit over night.This helps cut down on cooking time and take some of the "gas" out. They will swell quite a bit so you need a large bowl.
• In the morning, rinse beans well with cool water, drain and then put in crock pot.
• Add chicken broth and all other ingredients.
• Fill with water till water is about an inch or 2 above beans.
• Cook on low all day for about 8-9 hours.
• Cook up some cornbread and you are ready to eat!

PINTO BEANS

Steps:

• Rinse and sort beans. Remove any beans that are rotten or discolored.
• Place beans in a large bowl, cover with water, and soak for several hours or overnight.
• Drain and rinse with water.
• Place beans in a 3.5 quart slow cooker. Add enough water to cover beans by 2 inches. Add salt, spices, garlic, and onion.
• Cook on low for 6 to 7 hours, or high for 3.5 to 4 hours.
• Turn off heat, remove ceramic insert, and allow to cool to room temperature.
• Use or store beans: The beans are ready to eat. You can store beans for up to a week in the fridge. To freeze, remove as much moisture as possible. Place cooled beans into individual plastic freezer bags or a freezer-safe container. Frozen beans are good for up to 3 months.

THE SECRET TO PERFECT OLD FASHIONED PINTO BEANS

Steps:

• Rinse the bag of beans well and remove any that look like they are past their prime. If unsure - chuck it.
• Pour the beans into a large bowl and cover with at least 2 inches of water and allow to soak overnight. Alternately, you can boil the beans at a steady boil for about 10 minutes before you begin to cook them. Whether you soak or parboil, pour the water off from this step.
• In a six quart stock pot on medium heat, heat the olive oil and saute the onion and garlic until they smell really good and the pieces become translucent.
• Remove the pot from the heat and add the beans, bacon, salt, chicken broth concentrate, one bay leaf and sugar and enough cool clean water to cover the beans by 2 inches. (If you are sensitive to salt, then you can always decrease the amount)
• Heat the beans on medium until they come to a light boil then reduce the heat to low.
• Stir the beans occasionally and don't let them get to a strong boil. Cook until done. I tell doneness by tasting - you could also spoon some out and smash it in your fingers. If it is smashy- through and through - they are done.