Slow Cooked Zesty Pinto Beans Food

SLOW-COOKER ZESTY PINTO BEANS

Steps:

• In large saucepan, combine beans and 10 cups water. Bring to a boil. Reduce heat to medium-low; simmer 1 to 1 1/2 hours or until beans are tender but still firm, stirring occasionally.
• Drain beans, discarding water. Place beans in 3 1/2 to 4-quart slow cooker. Add 2 cups water and all remaining ingredients except tomatoes; mix well.
• Cover; cook on low setting for 8 hours.
• Add tomatoes; mix well. Cover; cook an additional 1 to 2 hours or until beans are tender.

PINTO BEAN RECIPE

Steps:

• Rinse and drain the beans, discard any dirt clumps or rocks. Add to the slow cooker.
• Add the onion, jalapenos, chili powder, onion powder, garlic powder, pepper, chicken broth and water to the slow cooker with the beans. Wait to add the salt.
• Cover and cook on HIGH 6-7 hours. Do not open the lid while they cook, or they will not get tender.
• When the cooking time is done mash about 1/4 of the beans with a potato masher right in the slow cooker. Or you can put a scoop in a bowl and mash with a fork and add back to the slow cooker. This will make the beans creamy, which the slow cooker can't do since the simmer is so low. Add salt to taste, I usually use 1/4 tsp.
• Serve as a side dish or as a main with tortillas or cornbread. Enjoy!

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.

SPICY SLOW COOKER PINTO BEANS

Steps:

• Place pinto beans in a 7-quart slow cooker and add enough water to cover. Allow to soak for 3 to 4 hours.
• Combine jalapeno peppers and garlic in a food processor; puree into a paste.
• Drain beans and return to the slow cooker. Stir in jalapeno-garlic paste. Nestle ham hocks among the beans. Sprinkle onion chunks, salt, cayenne, pepper, and paprika over the beans. Place bacon and green chiles on top.
• Cover and cook on Low for 10 hours. Remove ham hocks. Cool slightly; shred the meat.
• Return meat and fat to the slow cooker. Stir for a few minutes to incorporate fat into the beans and give liquid a creamy consistency. Turn off or keep warm until ready to serve.

SLOW-COOKED ZESTY PINTO BEANS

Steps:

• In large saucepan, combine beans and 10 cups water. Bring to a boil. Reduce heat to medium-low, simmer 1 to 1-1/2 hours or until beans are tender but still firm, stirring occasionally.
• Drain beans, discarding water. Place beans in 3-1/2 to 4 quart slow cooker. Add 2 cups water and all remaining ingredients except tomatoes; mix well.
• Cover; cook on Low setting 8 hours.
• Add tomatoes; mix well. Cover; cook 1 to 2 hours longer or until beans are tender.

SLOW COOKER PINTO BEANS

Steps:

• Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.
• Pre-soak ham in a separate pot, for at least 2, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham soaking liquid. Add more water until ham hock is completely covered.
• Add onion to slow cooker with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender, about 5 hours.
• House Seasoning:
• Mix ingredients together and store in an airtight container for up to 6 months.

SLOW-COOKER PINTO BEANS

Steps:

• Sort beans and rinse in cold water. Add beans to a greased 3-qt. slow cooker. Add the next 10 ingredients; stir., Cook, covered, on high 2 hours. Reduce heat to low; cook until beans are tender, 6-7 hours. Serve with slotted spoon. If desired, top with fresh thyme sprigs. , Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.

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.

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.

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

Steps:

• Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
• Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
• Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.