wash beans and look for foreign matter, small stones or pieces of dirt.
rinse twice.
put in a heavy pot with the water and fatback.
bring to a boil and reduce to a slow simmer.
simmer about 3 hours.
Serve with corn bread and sliced onions.
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.
Place pinto beans in large pot, cover with
Cover beans with water and soak overnight,
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.
In a large pot add pinto beans, and fill with water.
Soak beans according to package directions; drain.<
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.
n a large bowl; add pinto beans and bacon mixture. Season with
Place green beans in a small saucepan. Add country ham or bacon.
Warm over low heat, about 15 minutes. (The beans will be warm before then but the extra time allows them to absorb the flavor of the ham.).
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.
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.