Big Pot Of Porky Pinto Beans Food

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.

MEXICAN PORK & PINTO BEANS

Steps:

• In a stockpot, combine the first eight ingredients; cover with water. Bring to a boil. Reduce heat; simmer, covered, 3 to 4 hours or until meat and beans are tender., Remove pork; cool slightly. Stir carrots, celery and tomatoes into bean mixture; return to a boil. Reduce heat; simmer, covered, until vegetables are crisp-tender. Add zucchini; cook 8-10 minutes longer or until crisp-tender., Meanwhile, remove pork from bone; discard bone. Cut pork into bite-size pieces; return to pot and heat through. Serve with tortillas., Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with tortillas.

PINTO BEANS

Steps:

• Drain the beans, discarding the water, and place them in a large pot.
• Pour the stock over the beans and bring to a boil. Add half the butter and boil about 5 to 7 minutes, covered. Add the water and shallot and return to a boil. Lower the heat and simmer for 60 minutes. Add the remaining butter and salt and pepper. Cook another hour until the beans are tender.
• Cover beans with cold water and soak overnight. Drain beans and place them in a saucepan, cover with cold water. Bring to a boil and reduce the heat to a simmer, and simmer until tender (about 45 minutes). Drain and cool.
• In a food processor, chop garlic and the jalapeno. Add beans and with the motor running, process while slowly adding the water and oil through a feed tube. Add remaining ingredients and process until smooth. Adjust seasoning if necessary.
• Serve with pita triangles or tortilla chips.
• TIP: REFRIED RED BEANS .

BIG POT OF PORKY PINTO BEANS - TEXAS STYLE

Steps:

• 1. Rinse and sort your beans
• 2. First soak the beans. You can either cover the beans with one inch of water and soak overnight or bring water to a boil, remove from heat and cover for one hour.
• 3. Drain the beans and cover with seven cups of fresh water.
• 4. Add to the pot the garlic, onion, jalapeno juice and salt pork.
• 5. Bring pot to a boil and then cover and reduce heat to a simmer, stir occasionally.
• 6. After about an hour, beans should be tender enough to eat (depending on the freshness of the beans). If not tender enough, continue cooking, checking on the beans every 15 minutes until desired texture.
• 7. Remove salt pork and serve.

A BIG POT OF SIMMERED PINTOS

Steps:

• Place beans and soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add garlic and bay leaf, reduce heat, cover and simmer 30 minutes.
• Add salt and continue to simmer another 1 to 1 1/2 hours, until beans are quite soft and broth is thick and fragrant. Taste and adjust salt. Using tongs or a slotted spoon, remove and discard onion and bay leaf. For the best flavor refrigerate overnight.

BIG POT OF BEANS

Steps:

• Rinse the beans, then soak them in salted water (it should taste like the sea) for anywhere from 4 hours to 12 hours. If you don't have time, you can skip this step.
• Drain beans and put them in a pot or electric pressure cooker. If cooking in a regular pot, add enough water to cover the beans by 2 to 3 inches. If using a pressure cooker, use less water, more like 1 1/2 to 2 inches. Add a drizzle of oil and whatever aromatics and herbs you like. Add enough salt to the cooking water to make it taste like the sea.
• If using a regular pot, simmer the beans for anywhere to 30 minutes to 2 to 3 hours, depending on what variety you used, how old they were and whether or not you soaked them. Check on them periodically, adding more water if the level gets too low (as in, lower than the beans). For the pressure cooker, the timing is anywhere from 5 minutes at high pressure to 50 minutes. Let the pressure release naturally.
• Garnish with fresh herbs or celery leaves, sliced onion, if you like, a drizzle of oil, and a sprinkle of red-pepper flakes and sea salt.

ONE POT PINTO BEANS

Steps:

• Combine water, condensed chicken broth, beans, garlic, onion, and crushed red pepper flakes into a large saucepan; season to taste with salt and pepper. Bring to a simmer; cover. Cook, stirring occasionally, until beans are soft, about 3 1/2 hours. You may need to add additional water to keep the beans from drying out.
• Mash cooked beans with a potato masher to desired consistency. Stir in mozzarella and pico de gallo before serving.

BIG POT OF PORKY PINTO BEANS

Steps:

• Method: 1. Rinse and sort your beans 2. First soak the beans. You can either cover the beans with one inch of water and soak overnight or bring water to a boil, remove from heat and cover for one hour. 3. Drain the beans and cover with seven cups of fresh water. 4. Add to the pot the garlic, onion, jalapeno juice and salt pork. 5. Bring pot to a boil and then cover and reduce heat to a simmer, stir occasionally. 6. After about an hour, beans should be tender enough to eat (depending on the freshness of the beans). If not tender enough, continue cooking, checking on the beans every

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.

BIG POT OF PORKY PINTO BEANS

Steps:

• 1. Rinse and sort your beans 2. First soak the beans. You can either cover the beans with one inch of water and soak overnight or bring water to a boil, remove from heat and cover for one hour. 3. Drain the beans and cover with seven cups of fresh water. 4. Add to the pot the garlic, onion, jalapeno juice and salt pork. 5. Bring pot to a boil and then cover and reduce heat to a simmer, stir occasionally. 6. After about an hour, beans should be tender enough to eat (depending on the freshness of the beans). If not tender enough, continue cooking, checking on the beans every 15 minutes until desired texture. 7. Remove salt pork and serve.