Sort and wash pinto beans.
Cover with water.
Bring to a boil; turn off heat.
Let soak 1 hour.
Add hamburger meat (raw) to beans; cook over medium heat.
Add all other seasonings to taste.
Cook until beans are soft.
Serve with sliced onions and cornbread.
Soak beans for at least 4 hours, best overnight. Add 4 cups of water, beans and all other ingredients except crackins to a large crock-pot. Stir and mix well. Cook on low for 8 hours. Remove meat from neck bones and discard bones; add meat back in beans. Ladle beans in bowl and top with cracklins. **garnish with parsley and serve with cornbread and sweet jalapeno peppers*.
Place the pinto beans into a large container and
Tip: When shopping for pinto beans if not in bulk,always check the color!
Very important! they should be pinkish or tan, the lighter the better!
Wash and wash.
Preboil then drain,cook slow about 3 hours,stir often.
Use black coffee in place of adding water at least 2 times.
In a large pot add pinto beans, and fill with water.
Cook beans by package directions.
Cook both sausages on stovetop over medium heat.
Cut smoked sausage into bite size pieces before cooking.
Drain grease and rinse with hot water. Add sausages to beans and seasoning.
Cook for 1 hour.
Serve over rice.
Cook pinto beans as directed.
When they get tender, add tomatoes, onion, bell pepper and garlic with thyme, oregano, Worcestershire sauce, tomato sauce and green onion.
Cook for 15 minutes.
Add sausage and salt.
Cook until done.
Spray a 1 1/2-quart casserole dish with cooking spray.
Cook bacon until just crisp, pat with paper towels, and crumble. Reserve 2 tablespoons of bacon grease.
In reserved bacon grease, saute onion and garlic until tender, about 10 minutes.
Put undrained pinto beans, onions and garlic, bacon pieces, and rest of ingredients into the casserole dish and mix well.
Bake, uncovered, in a preheated 350\u00b0F oven for 1 hour.
Cook black and pinto beans. (Because they take so long
Clean pinto beans.
Rinse and let soak in water all night. The next day, boil pinto beans
with salt and onion.
The beans will be big, fat pinto beans.
Cover pinto beans with water in a large bowl. Soak beans for 4 hours
Cover pinto beans with water in a large bowl; allow beans to soak overnight.
Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
Pour enough chicken broth into the slow cooker to cover the other ingredients.
Cook on High until beans are very tender, 5 to 6 hours.
Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.
Place pinto beans in large pot, cover with
If using dried pintos, pick over and wash beans.
Soak overnight in water to cover.
Cook 1 hour or until tender. Reserve 1 cup liquid from cooking.
If using canned pintos, do not drain.
Cut chorizo into bite-sized pieces; add to pinto beans and cook over medium heat for 30 minutes.
Serve with fajitas.
Wash pinto
beans.
Boil
in pot adding salt and pepper to taste.
Cook
until
done, about 2 hours.
Divide hamburger in half.
Make
small meatballs of one half of hamburger.
Fry on medium-low heat until done.
Add meatballs to cooked
pinto beans. Fry
remaining
hamburger
meat.\tDrain
grease.\tAdd remaining ingredients
to
make
a chili.
Then add mixture to cooked beans. Cook over medium heat for 30 minutes.
Eat over rice or alone in bowl.
Place the pinto beans into a large container and
Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.
Place pinto beans into a large bowl and cover with several inches of water; soak at least 8 hours and up to 24 hours. Drain and rinse before using.
Place soaked pinto beans, onion, garlic, and jalapeno peppers in a slow cooker; pour enough water over mixture to cover with several inches. Cook on Medium-Low, 4 to 6 hours. Season with salt and black pepper.
00\u00b0F Puree 1 can pinto beans in a food processor.