Big Crock Pot Full Of Pinto Beans Recipes

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.

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.

BIG CROCK POT FULL OF PINTO BEANS

Steps:

• Sort and rinse beans with 3 waters (from one container to another 3 times).
• Place in a 5 to 6 quart crock pot with soaking water overnight (my preference, but it can be cooked without pre-soaking).
• Note: a 4 quart crock pot will be absolutely full, but I have used a 4 quart pot.
• Drain soaking water and add water to cover by 1 to 1.5 inches.
• Add smoked turkey pieces.
• Cook for 10 hours on low.
• Add salt and peppers to taste.
• Note: I have used cumin, thyme, and oregano for seasoning, but basic salt and pepper is very good).
• Serve with cornbread.

SLOW-COOKER PINTO BEANS

Steps:

• Put the beans, chicken broth, pickled jalapeños and brine from the jar in a 4-to-7-quart slow cooker. Stir in the oregano, cumin, garlic, bay leaves, cilantro stems if using and 1 teaspoon salt. Cover and cook on high until the beans are tender but still hold their shape, 8 to 10 hours.
• Remove and discard the bay leaves. Use the back of a spoon to smash the garlic cloves, then stir them into the beans. Serve topped with the cheese, cilantro leaves and lime wedges.

VEGAN SLOW-COOKER PINTO BEANS

Steps:

• Spray the slow-cooker with cooking spray. Rinse and sort the beans, add to the prepared slow-cooker.
• Add all the spices and the olive oil to the beans. Stir until every bean is coated with the spice mixture.
• Add the onion, tomato, garlic and cilantro to the beans. Mix thoroughly.
• Pour the water over all. Cook on high for 5-7 hours - stirring occasionally.