Teach me to make pinto beans

[PM5K]

I want to learn how to make pinto beans, preferably the kind that would go with Mexican food. I have a crock pot, but no recipes.

Anybody?

[Sense]

if you can wait til tomorrow... I'll ask grandma ;P

[austN Spur]

start by washing the beans. then remove any rock looking beans. most bags of beans nowadays gets rid of most of them.

put your beans in a pot and fill the pot with water. almost to the top but leave a little room that it doesnt spill over. any floating beans i would remove.

turn pot on meduim heat and add your Pork fat. it could be bacon, or those salted pork things. i just add bacon because i have it in my fridge. maybe about 3-4 slices. Ive never really measured the amount of salt and pepper i put in but if i had to guess it would be a 2 tablespoons(depends how much salty pork u put in.) and 1 tablespoon pepper. and 2 Teaspoons of garlic powder.

just cook over the medium heat for a couple of hours until beans are nice in soft. Stir occasionally. always add water when needed until beans are ready. make sure you keep them covered in water. they'll be oh so good when ready

[4down]

throw in a can of beer as well and some cilantro adn chopped onions.

[Sportcamper]

I always throw in the untrimmed ham bone from my last ham dinner…Cilantro, onions, a can of beer or a cup of brandy…

[tlongII]

I thought everybody knew how to make pinto beans?

[Viva Las Espuelas]

I would but then I'd have to kill you.

[mrsmaalox]

Don't pre-soak or use a crockpot unless you like mushy beans. I hate mushy beans so I cook them on top of the stove, in about twice as much water as beans. Bring to a boil, then down to a simmer. If you have to add water during cooking, only add hot water or the beans will get that blackish color to them. After a couple of hours when they start to soften I add salt and a little cumin. I know a lot of people add everything but the kitchen sink, but I keep them plain so I can use them for many different things. When they are cooked but firm I divide them up and put some away for future use in chili, frying or whatever. Then for what's left in the pot I'll saute up whatever fat with onions, garlic, chiles (or anything I have on hand) and add to cook a bit longer.

[JoeChalupa]

I also soak my beans before I cook them.

[JoeChalupa]

Don't pre-soak or use a crockpot unless you like mushy beans. I hate mushy beans so I cook them on top of the stove, in about twice as much water as beans. Bring to a boil, then down to a simmer. If you have to add water during cooking, only add hot water or the beans will get that blackish color to them. After a couple of hours when they start to soften I add salt and a little cumin. I know a lot of people add everything but the kitchen sink, but I keep them plain so I can use them for many different things. When they are cooked but firm I divide them up and put some away for future use in chili, frying or whatever. Then for what's left in the pot I'll saute up whatever fat with onions, garlic, chiles (or anything I have on hand) and add to cook a bit longer.

I pre-soak mine and mine never come out mushy but it is really a personal preference. Yes, always add hot water when cooking and I do add bacon, onions, salt, chopped garlic and cilantro. You'll find what seasonings work best for you because people do add different things. I know some who add tomato sauce.

[Nathan Explosion]

Put beans in water. Boil water until beans are done. Add more water if needed. That's the basic premise. Feel free to customize to your taste. That's about all you really need to know.

[Nathan Explosion]

I pre-soak mine and mine never come out mushy but it is really a personal preference. Yes, always add hot water when cooking and I do add bacon, onions, salt, chopped garlic and cilantro. You'll find what seasonings work best for you because people do add different things. I know some who add tomato sauce.

Tomatoes and chile. Good stuff.

[JoeChalupa]

I'll be making a pot this week for sure.

[marini martini]

Don't pre-soak or use a crockpot unless you like mushy beans. I hate mushy beans so I cook them on top of the stove, in about twice as much water as beans. Bring to a boil, then down to a simmer. If you have to add water during cooking, only add hot water or the beans will get that blackish color to them.


I pre-soak mine and mine never come out mushy but it is really a personal preference. Yes, always add hot water when cooking and I do add bacon, onions, salt, chopped garlic and cilantro. You'll find what seasonings work best for you because people do add different things. I know some who add tomato sauce.


Hmmmmmmmm, I did not know that!!! Thanks!!!:tu

[CubanMustGo]

Place pinto beans in water in pot. Place pot on sidewalk. Let boil until done. Add seasoning to taste.

Works best during daylight hours.

[Viva Las Espuelas]

Hmmmmmmmm, I did not know that!!! Thanks!!!:tu

Hmm. Mine never get black. Unless I use black beans. Mine always come out creamed coffee looking. Maybe it's the amount of water you add. Who knows but bean color has never been an issue with me.

[bus driver]

start by washing the beans. then remove any rock looking beans. most bags of beans nowadays gets rid of most of them.

put your beans in a pot and fill the pot with water. almost to the top but leave a little room that it doesnt spill over. any floating beans i would remove.

turn pot on meduim heat and add your Pork fat. it could be bacon, or those salted pork things. i just add bacon because i have it in my fridge. maybe about 3-4 slices. Ive never really measured the amount of salt and pepper i put in but if i had to guess it would be a 2 tablespoons(depends how much salty pork u put in.) and 1 tablespoon pepper. and 2 Teaspoons of garlic powder.

just cook over the medium heat for a couple of hours until beans are nice in soft. Stir occasionally. always add water when needed until beans are ready. make sure you keep them covered in water. they'll be oh so good when ready

+


throw in a can of beer as well and some cilantro adn chopped onions.

sounds pretty damn tasty.....when does the microwave version come out?

[CosmicCowboy]

CosmicCowboy kickass beans

Fry 1 pound of chopped bacon ends with 1 large yellow onion (diced)
Meanwhile, pick/clean 2# of beans. Put in bottom of pot.
Add 2 cans medium rotel with liquid.
Add 8 tablespoons Fiesta spice bean seasoning
Pour undrained crisp fried bacon/onions over beans
Add hot water to cover + 2"
Bring to a boil, reduce to simmer
simmer covered about 3 hours. Check occasionally to see if you still have enough water. Add hot water if needed.
add salt to taste right at end.

[austN Spur]

Adding a yellow onion whole is something i do also but forgot to type. never had mushy beans and i've cook many giant pots for restaurants. i just add water. good luck on your beans. they taste so much better when you make them yourself. i always eat a bowl when they are right out the pot with some hot sauce. yummmms
I always had hot water to my rice if it needs more

[PakiDan]

start by washing the beans. then remove any rock looking beans. most bags of beans nowadays gets rid of most of them.

put your beans in a pot and fill the pot with water. almost to the top but leave a little room that it doesnt spill over. any floating beans i would remove.

turn pot on meduim heat and add your Pork fat. it could be bacon, or those salted pork things. i just add bacon because i have it in my fridge. maybe about 3-4 slices. Ive never really measured the amount of salt and pepper i put in but if i had to guess it would be a 2 tablespoons(depends how much salty pork u put in.) and 1 tablespoon pepper. and 2 Teaspoons of garlic powder.

just cook over the medium heat for a couple of hours until beans are nice in soft. Stir occasionally. always add water when needed until beans are ready. make sure you keep them covered in water. they'll be oh so good when ready

Very good recipe. To make them even better:

ADD a couple cloves of fresh garlic in the first few steps

- in the last 40 minutes to hour - add 1 bunch chopped cilantro, 1 chopped and diced onion, and one diced tomato.

Mmmmmm

[SpursWoman]

CosmicCowboy kickass beans

Fry 1 pound of chopped bacon ends with 1 large yellow onion (diced)
Meanwhile, pick/clean 2# of beans. Put in bottom of pot.
Add 2 cans medium rotel with liquid.
Add 8 tablespoons Fiesta spice bean seasoning
Pour undrained crisp fried bacon/onions over beans
Add hot water to cover + 2"
Bring to a boil, reduce to simmer
simmer covered about 3 hours. Check occasionally to see if you still have enough water. Add hot water if needed.
add salt to taste right at end.

Sound very similar to how I make them, except for Rotel I use a jar of picante sauce.

But since no one in my house likes beans besides me, I never get to make them. :(

[austN Spur]

Very good recipe. To make them even better:

ADD a couple cloves of fresh garlic in the first few steps

- in the last 40 minutes to hour - add 1 bunch chopped cilantro, 1 chopped and diced onion, and one diced tomato.

Mmmmmm


im like mrsmaalox, i try to keep em plain that way i can make boracho beans or any other way i want at a later time. plus they dont last as long in the fridge when you add more things to them

spurswoman i feel your pain. my wife doesnt like chili so i hardly ever get to eat it

[CosmicCowboy]

Sound very similar to how I make them, except for Rotel I use a jar of picante sauce.

But since no one in my house likes beans besides me, I never get to make them. :(

I've used picante sauce too. Either way, it makes a kick ass pot of beans. I'm always being told by guests my beans are "the best they have ever had" and they are just too damn easy to make. the Fiesta bean seasoning is good stuff...just saves having to buy/add 10 different spices individually...I'm not too proud to take shortcuts like that if the result is still good...

They make AWESOME refried beans...

[CosmicCowboy]

double post

[Wild Cobra]

I must be blond, because I thought you had to grow them.

[marini martini]

Hmm. Mine never get black. Unless I use black beans. Mine always come out creamed coffee looking. Maybe it's the amount of water you add. Who knows but bean color has never been an issue with me.

Mine have never gotten black either, not that there's any thing wrong with that. I love my beans any color shape or form.

Mr. Martini's favorite dish (besides me ;) ) is a bowl of pintos with cornbread. Yummmm. Dang I wish it was winter.:toast

[PM5K]

I'm going to go with CC's recipe, just because it sounds like what I had in mind, but I'll probably also try something a lot more simple next time.

[I. Hustle]

If you want to make them the ghey way make sure you use rotel. It adds a hint of fagginess

[Viva Las Espuelas]

If you want to make them the ghey way make sure you use rotel. It adds a hint of fagginess
yeah. i'm not a fan of opening cans when cooking unless it's a can of diced Cento's or any Cento's for that matter. fresh is better and waaaaaaaaaaaay tastier. plus there's more love in the cookin' :D

[Viva Las Espuelas]

........ a bowl of pintos with cornbread. and shredded sharp cheddar cheese and some dashes of Louisiana habanero hot sauce. mmmmmmmmmm. screw that winter mess wait.

[marini martini]

and shredded sharp cheddar cheese and some dashes of Louisiana habanero hot sauce. mmmmmmmmmm. screw that winter mess wait.

WTH is Centos???:rolleyes

[Viva Las Espuelas]

WTH is Centos???:rolleyes
amateur.

[marini martini]

racist!:downspin:

[Viva Las Espuelas]

racist!:downspin:
that's mighty white of you. :toast

[PM5K]

So the problem I'm having is that the beans are soft on the inside, but the outside seems to still be kinda chewy. I don't know if I need to soak them or what. I know I don't need to cook them any longer because I already cooked them for about six hours, plus the inside is soft so...

[admiralsnackbar]

start by washing the beans. then remove any rock looking beans. most bags of beans nowadays gets rid of most of them.

put your beans in a pot and fill the pot with water. almost to the top but leave a little room that it doesnt spill over. any floating beans i would remove.

turn pot on meduim heat and add your Pork fat. it could be bacon, or those salted pork things. i just add bacon because i have it in my fridge. maybe about 3-4 slices. Ive never really measured the amount of salt and pepper i put in but if i had to guess it would be a 2 tablespoons(depends how much salty pork u put in.) and 1 tablespoon pepper. and 2 Teaspoons of garlic powder.

just cook over the medium heat for a couple of hours until beans are nice in soft. Stir occasionally. always add water when needed until beans are ready. make sure you keep them covered in water. they'll be oh so good when ready

You left out the soak

[Sportcamper]

If you did not cook the beans with a couple ham hocks, onion & brandy, well you just did it wrong that’s all…

[CosmicCowboy]

If you want to make them the ghey way make sure you use rotel. It adds a hint of fagginess


Technically I use Hatch brand but more people know what Rotel is. And Fagginess because I use canned stuff? WTF? It tastes great...no reason to make cooking more difficult than it has to be.

[I. Hustle]

Not because it's canned. I just think it;s funny how you people insist on tossing in uneccessary stuff. Hatch/Rotel = weaksauce

[CosmicCowboy]

Not because it's canned. I just think it;s funny how you people insist on tossing in uneccessary stuff. Hatch/Rotel = weaksauce

"You people"????????????

:lmao

Just boil your beans in water then. I really don't give a shit how you cook your weakass beans.

I didn't notice you posting your recipe.

[SpursWoman]

"You people"


lol

[Tod Pricket]

Lol!!! "You People"!!! :lmao

[Sportcamper]

What’s worse is that “You People” assume that peoples outside of San Antonio would know what Rotel is…

[CuckingFunt]

What’s worse is that “You People” assume that peoples outside of San Antonio would know what Rotel is…

Rotel is not unique to San Antonio.

[Sportcamper]

Never seen Rotel in So Cal markets...

http://www.texmex.net/Rotel/main.htm

[PuttPutt]

Well, they have Rotel in the grocery stores in Central WA. They're bound to have it in Cali.

[CosmicCowboy]

So the problem I'm having is that the beans are soft on the inside, but the outside seems to still be kinda chewy. I don't know if I need to soak them or what. I know I don't need to cook them any longer because I already cooked them for about six hours, plus the inside is soft so...

Personally I like the beans to have a little "bite" to them and not be too soft. I don't like presoaking beans because they just turn into mush on the reheat.

Other than that, how did your beans turn out?

[PM5K]

Flavor wise they were good, but a little spicy for my taste. I tried them again with mild Rotel and that helped.

[leemajors]

Hatch diced tomato and green chile >>>>>>> Rotel

[I. Hustle]

by you people i meant niggas

[admiralsnackbar]

Hatch diced tomato and green chile >>>>>>> Rotel

After 4 hours of simmering, any canned chilies = nothing. If you want heat, add dried chipotles or cayenne. If you want vegetal pepper flavor, add diced poblanos (3-5 -- generally, the smaller the pepper, the more capsicum... that's all for Ignignogt :lol ) 3 hours into the simmer.

Dried peppers (cascabels, pasitas, etc) will add more flavor, but will make your beans taste like straight-up red chile without adding much heat.

[Viva Las Espuelas]

"mild rotel"
:lmao

I thought rotel was mild in general. :lol

[Winehole23]

add salt to taste right at end.I was always told the beans will be tougher if you add the salt too early.

True or false?

[Nathan Explosion]

I just finished making a pot using this recipe. Damn good.

-Presoak beans overnight in refrigerator.
-Dump out water and fill pot with new water.
-Add beans, garlic and pork fat (I used bacon) and simmer for 1 hour.
-Add onions, tomatoes, 2 whole serranos or more (sliced if you like spice) and sausage (got the idea from a restaurant).
(I actually cooked the onion and sausage together on this one, then dumped into the pot. Gave it a bit more flavor.)
-Boil for 1 1/2 to 2 hours more.
-Add lots of cilantro with about 15 minutes left to cook.
-Add salt to taste.

Everything was fresh, no powder needed. The way they came out, they don't have any spice to the first taste, but as you eat a bowl or two, you'll notice that your nose is running and you want something to drink. The beans won't burn your taste buds with spice, but they'll let you know they're there.

The first time I made these, I sliced 4 serranos and threw them in the pot. The beans were good, but a little much for my taste. I do't burn easily, but at the same time, you won't find me eating habaneros and what not.

[Nathan Explosion]

Just finished making a batch of charro beans. My best to date. Is there anything better than a good pot of beans when your drunk?

[lil'mo]

you eat a whole pot of beans when you're drunk?

[Nathan Explosion]

you eat a whole pot of beans when you're drunk?

No way in hell I'd polish off a whole pot. But I was talking about making a fresh pot, and I love eating charro beans when I'm drunk.

[Viva Las Espuelas]

I was always told the beans will be tougher if you add the salt too early.

True or false?

I don't know if it affects toughness, but I usually add salt at the end. I was told adding salt too early makes the beans turn out light in color.

[admiralsnackbar]

I was always told the beans will be tougher if you add the salt too early.

True or false?

I'd always heard this, too, but it turns out to be horse-feathers, per Cook's Illustrated.

http://www.chow.com/food-news/54972/does-salting-dried-beans-make-them-harder-to-cook/

[CosmicCowboy]

I'd always heard this, too, but it turns out to be horse-feathers, per Cook's Illustrated.

http://www.chow.com/food-news/54972/does-salting-dried-beans-make-them-harder-to-cook/

I just said to add salt at the end because that is your final flavor adjustment...let all the other flavors and seasonings meld and then carefully adjust the salt at the end...that's a pretty basic cooking concept no matter what you are cooking...