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Just a girl that loves cooking in the great state of Texas!

Sunday, November 4, 2012

Slow Cooker Pinto Beans


For many years i tried to master pinto beans. After years of experimenting, finally, a very tasty but simple Pinto Bean recipe. And am also revealing a secret you won't see in any pinto bean recipe, concentrated beef broth. Read on!


1 1/2 pounds (3 Cups) of Dried Pinto Beans
4-6 pieces of Bacon depending on Thickness and Size
1 packet of
Knorr Concentrated Beef Stock
1 Tablespoon + 1 Teaspoon Ground Cumin
2 Teaspoons of Chili Powder
1/2 Teaspoon Black Pepper
3 Teaspoons Salt
1 Garlic Clove Minced

Rinse and sort beans and place in crockpot, i have a 5 quart crockpot.
In a skillet fry up bacon.

While bacon is cooking, add beef broth to a small cup of very hot water. Using a fork mix it well into the water until almost dissolved. Add to crockpot, along with garlic, cumin, pepper and chili powder.
Never add salt to beans until after they have cooked all the way. If you do the beans will never get soft.

After the bacon is done remove from pan and have a bacon snack while you wait for the grease to cool off. After grease has cooled for 5 to 10 minutes, add to crockpot.
Add water to crockpot about 3/4 of the way full, refer to photo. You may need to add water during cooking time if you see the water has evaporated significantly, but not always.

Cook on high for 7-8 hours until beans are tender. Add salt.

This recipe is very versatile and after beans are done,  you can eat them as is or mash for refried beans or add in whatever you like to make borracho beans.

You may also add beans to a freezer bag and freeze for later use.

Dissolve beef broth in hot water
Until it looks like this 
Add broth, garlic and seasonings to beans
Add cooled bacon grease to crock
Mix it well til it looks like this
After a few hours of cooking and by now your house is smelling really yummy!
Ready to serve!

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