COOK PINTO BEANS SLOW COOKER RECIPES
SLOW COOKER PINTO BEANS - SOUTH YOUR MOUTH
Dried pintos beans cook up creamy and tender with a smoky, silky sauce that's perfect with cornbread. Recipe includes instructions for crock pot and stove top preparation.
Provided by Mandy Rivers | South Your Mouth
Total Time 8 hours 10 minutes
Prep Time 10 minutes
Cook Time 8 hours
Number Of Ingredients 8
Steps:
- Add beans WITHOUT seasoning packet, chicken broth and water to a slow cooker then stir to combine. Add ham hocks and onion pieces to cooker, cover and cook on high for 4 hours. Set seasoning packet aside.
- Add seasoning packet and remaining spices to cooker, stir to combine, then cover and continue cooking for 2-4 hours or until beans are very tender.
- Remove ham hocks to cool. Remove onion pieces then discard if desired.
- Ladle out 2-3 cups of beans and broth then mash until smooth either with the back of a fork, a potato masher or whatever else gets ‘er done. Add mashed beans back to cooker and stir well.
- Turn off cooker and let beans rest, uncovered, for one hour. Don’t worry, they will still be plenty hot when it’s time to eat. Doing this just allows the broth to thicken up and things to get extra creamy.
- Meanwhile, remove meat from ham hocks, shred or cut into small pieces then stir into beans.
- Serve with fresh diced onions (and cornbread if you have it!)
SLOW-COOKER PINTO BEANS RECIPE | FOOD NETWORK KITCHEN ...
If you have yet to cook beans from scratch and own a slow cooker, this is the recipe for you! It comes together with pantry ingredients, requires minimal prep and thanks to the slow cooker, you’ll be rewarded with plump, perfectly tender beans with almost zero hands-on time. (Navy beans would also work well here.) Seasoned with warm spices and pickled jalapenos, they are a great side dish. Or serve them over rice or with warm tortillas as a meal.
Provided by Food Network Kitchen
Categories side-dish
Total Time 8 hours 10 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 11
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.
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