Homemade Pinto Beans Recipes

Steps:

• Bring water to a boil in a medium pot; add pinto beans, onions, garlic, ham base, and salt. Stir and return to a boil. Cover, turn off heat, and let stand for 1 hour.
• Return to a boil; reduce heat and let simmer, uncovered, stirring occasionally, until beans are tender or have reached desired doneness, 40 to 50 minutes.

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.)

Steps:

• Rinse dried pintos under cool water and drain
• Put them into a large bowl and cover with hot water and let sit over night.This helps cut down on cooking time and take some of the "gas" out. They will swell quite a bit so you need a large bowl.
• In the morning, rinse beans well with cool water, drain and then put in crock pot.
• Add chicken broth and all other ingredients.
• Fill with water till water is about an inch or 2 above beans.
• Cook on low all day for about 8-9 hours.
• Cook up some cornbread and you are ready to eat!

Steps:

• Clean beans and wash well with water.
• Put beans in large pot, add water.
• Bring beans to boil and let boil for 1 hour.
• Check closely, as beans cook, you will probably need to add more water.
• Run tap water until very hot before adding to beans.
• Add bacon pieces and cook another 45 minutes.
• Add spices and reduce heat to low and cook another 20 to 25 minutes.

Steps:

• Bring the water to a boil in a medium saucepan. Add the beans, reduce the heat to a simmer, cover and cook, skimming occasionally, approximately 1 1/2 hours. To test for doneness, taste 3 or 4 of the smaller beans. They should be cooked through and creamy inside. Mash, along with the liquid in the pot, with a potato masher or the back of a wooden spoon until creamy.
• Heat the lard or other fat in a medium saucepan over medium high heat. Saute the onions with the salt and pepper until golden brown, about 10 minutes. Add the mashed beans and continue cooking, stirring occasionally, until the liquid evaporates and the beans form a mass that pulls away from the sides and bottom of the pan, about 10 minutes. Serve immediately. Refried beans can be kept in the refrigerator 3 or 4 days and reheated in a covered casserole in a 350 degree oven.

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.

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.

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 .

Steps:

• Wash beans and soak overnight in cold water.
• Drain the beans and dump into a slow cooker.
• Stir in chili powder and oregano. If using ham hock: Pre-soak ham in a seperate pot, for a least 2 hours, or refrigerate up to 24 hours. Cook ham hock on top of oven for about 30 minutes, save the liquid and add to your beans.
• Add the ham hock beans and more liquid to cover beans.
• Add the onion (whole) to your beans then season with salt, pepper and garlic salt.
• Cook on high for at least 5 hours or until beans are tender.
• Serve up beans with some of the ham hock in them and cornbread.

Steps:

• Cook pinto beans as directed on package.
• Add celery, carrots, onion and add chicken or beef boulion to taste.

Steps:

• First look through beans and remove any debris sometimes found in them. Then rinse well. Put in a pot and cover with water and soak overnight-Or you can do a quick soak by bringing them to a boil and immediately turning off and let sit for 2 hours.
• Rinse side meat and slice into chunks.
• Now there are two ways to go from here- You can cook them on stove top or in a crock pot- I prefer the crock pot because they have a better flavor.
• Stove Top Method - Pour water off beans after soaking and add fresh water - enough to cover them completely. Add side meat, salt, and pepper.
• Bring to boil and then lower heat to simmer for app 2-3 hours stirring occasionally -Until the beans are as soft as you want them.
• Crock Pot Method- Pour water off beans after soaking and add beans to crock pot. Cover with fresh water and add salt, pepper and side meat. Cook on high about 1 hour then lower to low and cook about 6 hours - until beans are as soft as you want them.
• Serve with cornbread and chopped onions-MMMM MMMM Good!