pinto beans
Staple of my youth, my Mom did these perfectly. You can, too. Using fatback (instead of ham or bacon) will increase the fat content and the flavor will be slightly richer. Using only water to cook the beans will result in very little flavor. Broth has more sodium than stock, so taste before seasoning with salt if using broth.
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prep time
8 Hr
cook time
6 Hr
method
Slow Cooker Crock Pot
yield
4 +
Ingredients
- 1 pound dried beans (any variety)
- 16 ounces diced ham (or canadian bacon)
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 - bay leaves, dried
- 1 medium onion, fine dice
- 54 ounces stock (half vegetable stock, half beef stock)
- - salt and pepper to taste
How To Make pinto beans
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Step 1Pick through beans to eliminate rocks and debris. Place beans in pot of water (covered by at least 2" of water), add 2T of kosher salt, and allow to sit for at least 8 hours.
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Step 2Discard water and rinse beans (a colander works really well for this step). Place beans, herbs, meat, onion, and stock into a crock pot.
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Step 3Cook on highest setting for 3 hours, then turn down to low for 2 hours. Check beans after 5 hours so as not to overcook them. When done, remove bay leaves. Salt and pepper to taste.
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Step 4Serve over rice (or cornbread). Garnish with diced onion, cheese, and/or salsa. {You can double the amount of beans as long as you ensure they are covered by at least 2" of stock.}
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Tag:
#For Kids
Tag:
#Healthy
Ingredient:
Beans/Legumes
Diet:
Gluten-Free
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Wheat Free
Method:
Slow Cooker Crock Pot
Culture:
Southern
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