HOW TO COOK DRY PINTO BEANS IN A SLOW COOKER RECIPES
HOW TO MAKE PINTO BEANS IN THE SLOW COOKER – CHEAP RECIPE BLOG
Cooking the beans with spices is optional. I like the subtle flavor it adds, but you can certainly omit the salt, spices, onion, and garlic.
Provided by Cheap Recipe Blog
Total Time 6 hours 10 minutes
Prep Time 10 minutes
Cook Time 6 hours
Number Of Ingredients 6
Steps:
- Rinse and sort beans. Remove any beans that are rotten or discolored.
- Place beans in a large bowl, cover with water, and soak for several hours or overnight.
- Drain and rinse with water.
- Place beans in a 3.5 quart slow cooker. Add enough water to cover beans by 2 inches. Add salt, spices, garlic, and onion.
- Cook on low for 6 to 7 hours, or high for 3.5 to 4 hours.
- Turn off heat, remove ceramic insert, and allow to cool to room temperature.
- Use or store beans: The beans are ready to eat. You can store beans for up to a week in the fridge. To freeze, remove as much moisture as possible. Place cooled beans into individual plastic freezer bags or a freezer-safe container. Frozen beans are good for up to 3 months.
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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- How and where you store your beans, lentils and more, both before and after cooking, can dramatically affect flavor and texture.Store uncooked dried beans in a dark, cool cabinet for up to a year. They really go downhill after two years, so throw out all your old beans, especially if you can’t remember when you bought them. If you can find a harvest date on your package of beans, all the better. Some beans may have been stored in a warehouse for months or even a year before they arrive at your market. Cooked beans are best stored in their cooking liquid in the refrigerator for up to 5 days. Or drain the beans and toss them with a little oil, salt and pepper (or a vinaigrette) before chilling. This both preserves them and flavors them. Beans can turn mushy in the freezer, but if you do want to try to freeze them, do so in their cooking liquid.
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- Pour dried beans in the slow cooker. Add shredded onion, garlic, cumin, salt and cayenne pepper. For a richer flavor, add a ham bone or a couple of bacon strips to the crock. Pour the water over the top of the beans and cover tightly. Turn slow cooker on high and cook for 8–10 hours. You can also cook on low for 12 hours or longer.Once beans are very tender, remove the ham bone or bacon if necessary. Depending on your slow cooker, you may have excess liquid in the crock. Scoop 1 ½ cups of the bean liquid out of the crock and reserve.Use an immersion blender or a potato masher to smash the beans into a relatively smooth texture. Add some of the bean liquid back in if needed to reach the right consistency. Salt and pepper to taste.Serve as-is or sprinkle with your favorite toppings. Serve warm.Note: Some optional topping suggestions include shredded cheese, sliced jalapenos, chopped green onions, sour cream, and cayenne pepper.
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