Tibs Old Fashioned Pinto Beans Recipes

BEST EVER PINTO BEANS

Steps:

• Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
• Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch.
• Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours.
• Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot.
• Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.

PERFECT PINTO BEANS

Steps:

• Put the beans in a large bowl, cover with cold water and let soak overnight.
• Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

SIMPLE PINTO BEANS

Steps:

• Pick over the beans for small rocks or debris. Rinse well, then cover with cold water and soak for 6 hours or overnight.
• Transfer beans to a soup pot and add water to cover by 1 inch. Add onion, bay leaf and bacon and bring to a boil. Reduce heat to a bare simmer, partly cover pot with lid, and cook for 1 hour, stirring occasionally.
• Stir in salt, paprika and cayenne, then continue simmering until beans are soft and creamy and the broth is well seasoned and lightly thickened, about 1 hour more. Remove bacon and chop roughly, then return to pot. (Dish may be prepared up to 2 days ahead.)

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.

OLD FASHIONED PINTO BEAN PATTIES - PINTO BEAN PANCAKES

Steps:

• Drain pinto beans well.
• Mash pinto beans to coarsely or to desired texture using a potato masher, fork or pulse in a food processor.
• Add diced onions, egg, flour, salt and pepper. Mix.
• Form into patties and fry in hot vegetable oil in a large skillet over medium high heat. Fry for approximately 5 minutes or until golden brown; flip and fry the other side.
• Drain on paper towels, and serve hot.

TIBS OLD FASHIONED PINTO BEANS

Steps:

• Soak beans overnight. Drain and rinse thoroughly.
• Fill large pot with water 1/2 way. On separate burner, fill medium size pot 3/4 full of water. Bring water in both pots to a boil. Reduce large pot heat to medium high. Add beans and all ingredients. Use the boiling water in the other pot to fill the main pot 1" from top. Stir.
• Cook 2-3 hours stirring occasionally and adding additional boiling water as necessary.
• Check beans readiness after two hours. A half hour before beans are done, remove salt pork and place into the freezer to cool. Once cool (10-15 minutes), use a fork to remove and shred meat from fat. Discard fat. Add meat back to the pot of beans and stir. Continue cooking for 15 minutes.
• Serve.

PIONEER WOMAN PINTO BEANS

Steps:

• Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don't over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.

OLD FASHION PINTO BEANS

Steps:

• Pick out the bad beans and any little stones from the dry beans. Wash really well in cold water. Put beans in at least a 4 qt bowl. Add 2 teaspoons of salt and add water up to the top of the bowl. Let set overnight in a cool place (not in the fridge). In the morning, drain off the water and rinse beans well, (you can see that they have swollen at least twice the size that they were). Fill the bowl of beans back up with water till you are ready to cook them.
• When ready to cook, cut bacon slices in fourths.
• Place bacon, beans, and the water the beans are now in, in a 6 qt pressure cooker and add enough water to come up to 1 1/2 inches from the top.
• Place lid on pressure cooker and make sure its closed good. Put the cooker weight on. Turn burner on med/high heat. When the pressure gets built up the weight will start to jiggle. Turn down the burner to just above medium and start timer for 30 minutes.
• After pressuring for 30 minutes take cooker off the burner and let cool enough to remove the weight and carefully open the cooker. Beans should be done and the juice creamy. Taste and add the other 1 teaspoon of salt if you want to! Leftovers are great to make refried beans with.

TERRY'S TEXAS PINTO BEANS

Steps:

• Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.