Free & Casein Free
Family Favorite Pinto Beans
These beans are perfectly seasoned with just enough heat to keep them
interesting. When times are hard we have these beans every week. When
times are easy we have them every 2 weeks. They are one of the most
popular dishes I make. Everyone always loves them. Serve topped with
chopped onions, cheese, sour cream, homemade yogurt, fried onions or
anythign else that strikes your fancy. We like them with a stack of
buttered tortillas and bowl of green salsa.
Overnight Crock Pot Method.
Combine all of the ingredients in a crock pot. Set to HIGH. Cook for
10 to 12 hours or overnight. The beans will be tender and delicious.
We call these Breakfast Beans because they are hot and ready for breakfast.
Soak the beans using your favorite method--either overnight or in
boiling water for about an hour. Drain and cover with 2-quarts fresh
water. Bring the beans to a boil over medium high heat. Reduce the
heat so the beans merely simmer. Cover and simmer for 30 minutes. Add
the remaining ingredients. Cover again and simmer for another 45
minutes to an hour. The beans should be tender and fragrant. Bite
into one to see if it's cooked though. When they are tender, they are
ready to serve.
To make Homemade Refried Beans.
After cooking the beans they are perfect for homemade refried beans.
Scoop up as many juicy beans as you want to use and put them in a
large skillet. Add a little extra fat if desired. Heat the beans and
their juice over a medium-high flame while mashing them with a
fork or potato masher. Add more bean juice or water as needed to keep
the mixture moist. When the beans are hot and mashed, still with a
few bean chunks, they are done. Serve as a dip or stuffed into
tortillas. This is one of my family's favorite dishes in the whole
wide world. If you have a hand-held immersion blender, it makes quick
work of the beans.
- 1 pound dry pinto beans, about 2-1/4 cups
- 2 quarts of tap water
- 2 or 3 tablespoons vegetable oil or
other fat of your choice
- 1 tablespoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 teaspoons salt