Cover pinto beans with water in a large bowl. Soak beans for 4 hours
In a large pot add pinto beans, and fill with water.
Cook black and pinto beans. (Because they take so long
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.
quart pot. Clean the pinto beans, add to pot and cover
Place pinto beans in large pot, cover with
Wash and clean pinto beans; add 2 quarts water to large pot. Add beans and cook 3 hours.
Add spices.
Add veggies and ham with 2 tablespoons of sugar.
Mash with fork some of the beans to make thick.
Serve with cornbread.
Soak pinto beans overnight.
Rinse and add cold water with ham bone.
Let cook until done.
Slowly add remaining ingredients and cook additional 30 minutes.
Cook ham hock until tender.
Put pinto beans together with meat in broth along with more water if needed, adding pepper, salt and sugar.
Boil hard for 1 1/2 hours, then turn heat down and cook until liquid is slightly thickened and beans mash easily with fingertips.
Sort and wash beans; place them in a large
Boil ham hocks on high heat for 45 minutes.
Add all seasonings except hot sauce and onion. Continue boiling for 20 minutes.
Add pinto beans, hot sauce, and onion. Boil on medium heat until beans are done to taste (usually I go for about 1 1/2 hours).
Serve with rice and a meat side dish. Tastes even better the 2nd day!
Place beans in a large Dutch oven, and add water to cover.
Bring to a boil, and cook, uncovered, 30 minutes.
Drain.
Add ham hock, tomatoes, broth, and next 10 ingredients to Dutch oven with beans; cook 55 minutes or until beans are tender.
Serve over rice with Southwestern Cornbread(no sugar)in a cast iron skillet.
*Dried pinto beans may be substituted for fresh; however, wash and sort beans; then soak overnight in water to cover.
Soak pinto beans overnight in crock-pot.
Rinse one to two times with tap water.
Thoroughly cover beans with tap water.
Add cured ham slices.
Salt and pepper to taste.
Cook on low setting for twelve hours.
Take pinto beans; soak in water overnight in a large sealed container.
Put in a larger boiler the next morning, adding onions, bell peppers, black pepper, salt and butter or margarine. Cook under a low fire with a top, adding your meats.
Use fat back with pieces of chopped ham.
Other choices of meat are ham hocks, salt meat or neck bones.
Let cook for 1 1/2 hours.
Let ham knuckles cook for an hour.
Add pinto beans, pepper, vinegar, sugar, green pepper and onions.
Let cook until done.
Soak pinto beans in water for about 1 hour, then rinse. Place all ingredients in a crock-pot and cover with water.
Cook on high for about 6 to 7 hours or until beans are tender.
Add more water if needed; stir occasionally.
Serve with hot corn bread and fried potatoes.
Fry onions, browning them lightly in fat.
Place cooked pinto beans in casserole.
Add onions.
Brown sugar or molasses, tomatoes and chilies, salt, pepper, oregano and meat.
Bake covered in a 325\u00b0 oven for 30 minutes.
Finish baking without cover to brown.
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.
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.
Fry bacon in skillet lightly; do not brown.
Stir in onion, tomato, bell pepper, jalapeno peppers and garlic; add pepper, chili powder and garlic salt.
Stir-fry until tender.
Add a dash or two of Worcestershire sauce to taste.
Turn off heat and cover lightly with cilantro.
Stir into Pinto Beans Caliente during the last hour of cooking.