Pinto Beans
I remember, growing up, how we ate beans and cornbread a lot because it was a cheap meal, fed the entire family, had protein, fiber, and carbs. My mom would soak the beans overnight, and the next day she would cook the beans for hours. The house smelled extra good. It seemed like the beans would never get done. Finally, dinner was served. Happily and with gusto we ate the beans. The perfect side dish was slices of hot cornbread slathered in butter and a drizzle of honey. Oh, great memories!
So, I soaked the pinto beans overnight and yesterday morning put them on to cook in my crockpot, added in all the ingredients and waited. Last night we ate the fruits of my labor. WOW-WEE they were yummy!
I served them up with a side of cornbread. Recipe to follow tomorrow.
Here's how I did it:
1 pound package of pinto beans (check for dirt rocks and rinse)
1 can of fire roasted tomatoes (discard the cans)
1 can of chopped green chilies
2 cans of beef broth (or chicken or vegetable broth)
2 cans of cola (or lemon-lime soda)
2 cups of water
2 tablespoons Chili sauce (like Frank's Red Hot Sauce, or Cholula, or Tobasco)
4-5 slices of hickory bacon - raw/uncooked and cut into 2-inch pieces
1 large onion- coarsely chopped (yellow or white with the outer skin and roots removed)
1 tablespoons molasses (or dark brown sugar)
1 Tablespoon salt
1 can of fire roasted tomatoes (discard the cans)
1 can of chopped green chilies
2 cans of beef broth (or chicken or vegetable broth)
2 cans of cola (or lemon-lime soda)
2 cups of water
2 tablespoons Chili sauce (like Frank's Red Hot Sauce, or Cholula, or Tobasco)
4-5 slices of hickory bacon - raw/uncooked and cut into 2-inch pieces
1 large onion- coarsely chopped (yellow or white with the outer skin and roots removed)
1 tablespoons molasses (or dark brown sugar)
1 Tablespoon salt
Directions:
8-12 hours before cooking: open the bag of pintos and check for dirt/rocks and rinse them. Place them in a large bowl and completely cover with water. Place a plate or lid over the bowl of beans and let them sit overnight, They will swell up and soak up the water.
The next day drain the beans and rinse them again. Place the beans in a large crockpot. Add in all the remaining ingredients, stir. If using a crockpot set the temperature to the highest setting. Let the beans cook for 5-6 hours until tender. Stir occasionally.
Check the beans about 4 hours in and taste a bean and the juice. Add more salt if needed and check to see if the beans are softening well.
(If cooking the beans in a pot on the stove top then set the temperature to high and boil for 1 hour. Reduce the heat to lowest setting, cover with a lid and let it simmer for 4-6 hours. NOTE: it is a must that you check the water level occasionally to see if you need to add more liquid. If the beans are not covered with water, then add more water just until they are slightly covered.) Stir about once an hour.
