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Today I am going to extol the virtues and unparalleled deliciousness of pinto beans. Trust me when I tell you that no one is more surprised that I’m doing this than me. I was looking for a side dish to serve along with a couple of tamales that I had in the freezer, and for whatever reason beans came to mind. Initially, I was thinking of making refried beans in the crockpot, because I love those, but in googling, came up with a recipe for pinto beans, adapted it according to my tastes, and loved it! I am a newly converted pinto bean enthusiast. I soaked mine, because I feel better about that, but you don’t have to. Whether you decide to soak them or not depends upon your level of paranoia, mine is always high. These are so good that I ended up eating them as a main dish, and completely forgot about the tamales.
Adapted from themagicalslowcooker.com
16 oz. dried pinto beans*
1 c. diced yellow onion
1 Melissa’s pickled jalapeño, sliced
2 t. chili powder
½ t. onion powder
½ t. garlic powder
¼ t. cumin
¼ t. adobo seasoning
¼ t. pepper
32 oz. container chicken broth
1½ c. water
Add at the end:
¼ t. salt or more to taste
Rinse and drain the beans, discard any dirt clumps or rocks. Place into a 6-qt. slow cooker.
Add the onion, jalapeno, chili powder, onion powder, garlic powder, cumin, adobo seasoning, pepper, chicken broth and water to the slow cooker with the beans. Wait to add the salt.
Cover and cook on HIGH 7-8 hours. Do not open the lid while they cook, or they will not get tender.
When the cooking time is done mash about ¼ of the beans with a potato masher right in the slow cooker. This will make the beans creamy, which the slow cooker can't do since the simmer is so low. Add salt to taste. (Because I used my homemade, well-seasoned chicken broth, I did not need any additional salt, so be sure to taste before you salt.)
Serve as a side dish or as a main with tortillas or cornbread.
Enjoy!
* There is no need to pre-soak, but I did anyway.
3 comments:
I love spicy food. This looks not only beautiful also very tasty and comforting with all the wonderful spices, Pattie.
I love doing beans in the crockpot - they are cheap and filling. Sometimes I soak, and sometimes I do not. I just this week did some pinto beans overnight, then portioned them into jars for freezing. They will go into easy soups for the Fall, or alongside enchiladas! Yours look really good.
I love beans this time of year, for some reason I think of them as cool weather food! I bet this would be good with a few Hatch chiles thrown in, too.
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