HOW TO COOK PINTO BEANS IN A SLOW COOKER RECIPES

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SOUTH YOUR MOUTH: SLOW COOKER PINTO BEANS



South Your Mouth: Slow Cooker Pinto Beans image

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

1 20-oz. bag Hurst’s Pinto Beans with Ham Flavor Packet
6 cups chicken both
2 cups water
2-3 ham hocks (see notes)
1 large onion, quartered
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper

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 ...



Slow-Cooker Pinto Beans Recipe | Food Network Kitchen ... image

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

1 pound dried pinto beans, rinsed and picked over (see Cook’s Note)
48 ounces low-sodium chicken broth (or one 32-ounce carton plus 2 cups water) 
One 8-ounce jar mild or hot diced pickled jalapeños  
2 tablespoons dried oregano 
1 tablespoon ground cumin  
3 cloves garlic 
2 dried bay leaves 
1/4 cup cilantro leaves plus 1/4 cup chopped cilantro stems, optional 
Kosher salt  
3/4 cup shredded sharp Cheddar or crumbled Cotija or queso fresco  
1 lime, cut into wedges

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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