How do you cook pinto beans?!
1 lb. pinto beans
1 large can of tomato sauce
ham pieces (approx. 1 1/2 cups)
One clove garlic, chopped
Soak beans in water overnight. Drain and Rinse beans. Put all ingredients in crock pot, add black pepper, onion powder, cayenne, garlic powder or whatever spices you like, and cook for 12 hours on low. Salt as needed after beans are cooked. Delicious.
nfd?
Answers: Pinto Beans
1 lb. pinto beans
1 large can of tomato sauce
ham pieces (approx. 1 1/2 cups)
One clove garlic, chopped
Soak beans in water overnight. Drain and Rinse beans. Put all ingredients in crock pot, add black pepper, onion powder, cayenne, garlic powder or whatever spices you like, and cook for 12 hours on low. Salt as needed after beans are cooked. Delicious.
nfd?
Sort and rinse 1 lb. of beans.
Cover with water in large pan and let soak overnight.
Place on back burner on medium heat and cover.
Once they come to a boil, I add one yellow onion, diced; a tablespoon of cumin; 3 garlic cloves, peeled and minced; and a bay leaf.
Turn the heat to low, cover and continue to cook, checking the liquid level and stirring occasionally until the beans are tender. I taste them and add sea salt and/or chili powder if I think it needs it.
I usually make them this way to have on hand for refried beans, burrito filling, soup, and as a side dish for tamales, fajitas, etc..
baja's best pinto beans
These can be made one day before serving.
Servings: Makes 6 servings.
Ingredients
2 tablespoons vegetable oil
1 cup chopped white onion
4 garlic cloves, chopped
1 large jalape?o chili with seeds, cut lengthwise in half
1 tablespoon dried oregano (preferably Mexican)
1 teaspoon ground cumin
9 1/2 cups water
1 pound dried pinto beans, rinsed
2 tablespoons (packed) dark brown sugar
1 teaspoon salt
Preparation
Heat oil in heavy large pot over medium-high heat. Add onion; sauté until translucent, about 3 minutes. Add garlic, chili, oregano, and cumin; sauté 1 minute. Add 9 1/2 cups water and beans. Bring to boil. Reduce heat to medium-low, cover, and simmer 1 hour.
Discard chili. Add sugar and salt to bean mixture. Simmer uncovered over medium heat until beans are tender and almost all liquid has evaporated, about 1 hour longer. Remove from heat. Using potato masher, coarsely mash most of beans. Season with additional salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Rewarm in nonstick saucepan over medium heat, stirring frequently.)
http://www.epicurious.com/recipes/food/v...
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