February 20, 2014

PINTO BEANS

Today I have something near and dear, something authentic and delicious. Homemade Pinto Beans!!! Now every Hispanic family has a recipe for their homemade beans, just like the salsa, but this is MY recipe that I have adapted from my Grandma. She originally taught me how to make beans. I don't want to toot my own horn, (beep-beep) but these are so good.  Beans are inexpensive to make, but they do take time. I'll make a big batch, and then freeze a whole bunch for later, so all I have to do is pull some out of the freezer when I need them. Okay...let's get on with what you need!


What you will need:

4 Cups Pinto Beans
8 Cups Water
7 Slices of Bacon
1 Jalapeno
1/2 Onion (brown or white)
2 Tbsp. Salt

Now this recipe makes enough for you to freeze. 


Your first and very important step is to sort and go through your beans. Take out any beans that are halved, black, little stems or rocks. This is the only step that takes awhile, so practice patience.

After they are sorted put them in a strainer and run them under cold water, sifting around, so all the beans being are washed and clean.


This is the easy part, put everything into your slow-cooker or pot. Put your slow-cooker on high and your pot on med-low. 

Place the beans in the pot, water, bacon, onion, jalapeno (with a couple of small slices in it) and salt. You want to make sure that the water is at least 1 1/2 to 2 inches above the beans. Half way through the cooking process and you see that the water has gone down to under an inch, you want to add more BOILING hot water to the pot to bring it back up.

Stove top will take around 4 hours and slow-cooker with take anywhere from 6 to 8 hours. The beans are done when they are soft all the way through.


My kiddos like to eat their beans straight from the pot, with a little juice and a lot of grated cheese. You can also put some in a heated skillet with some oil and smash them with a bean/potato smasher until heated through. I always throw in grated cheese and melt it into the beans. Yum, Yum, Yum...with a side of rice and your favorite Mexican dish!

Happy cooking and let me know if you make these,

Jade

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