Thursday, April 8, 2021

Overnight Slow Cooked Pinto Beans and Rice

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 My pantry is a disaster; it’s really starting to irritate me. The other day I thought I’d split my lip when a big Tupperware container fell down from the top shelf and hit me in the face. I figured it was time to get serious about organization, so I started pulling things out to take stock of what I had. For whatever reason, I uncovered an embarrassingly large supply of dried pinto beans. Time to put them to use, I told myself.


  This recipe is a combination of the slow cooked pinto beans I made last year as well as red beans and rice that I made earlier this year (sans meat). It’s easy to put together and cooks while you sleep, so upon arising, it’s ready for whatever meal you plan to use it. 


  Replace the chicken stock with vegetable stock or water, and you have a vegetarian meal. It’s a great dish to eat on its own, as a side dish, or when use as an ingredients in burritos. It is versatile, nutritious, and freezes beautifully.


 Overnight Slow Cooked Pinto Beans and Rice

1 1-lb. bag dried pinto beans*
1 green pepper, diced
1 3-oz. pkg.
Melissa’s shallots, sliced
3 medium cloves garlic, minced
2 ½ t. Kosher salt
½ t. pepper
1 t.
garlic powder

1 T. chili powder
½ t. cumin
½ t. oregano

7-8 c. chicken stock**

½ c. uncooked basmati rice

Rinse and drain the beans, discard any dirt clumps or rocks. Place into a 5-quart slow cooker. Add the green pepper, shallots, garlic, salt, pepper, garlic powder, chili powder, cumin, and oregano. Cover beans with chicken stock to 2 inches above them. Cover and cook on low overnight (10-12 hours). Do not open the lid while they cook or they will not get tender.

When you get up in the morning, add the rice and cook for another hour.

Serve topped with garnishes of your choice such as sour cream, chopped jalapeƱos, chopped scallions, chopped tomatoes, or grated cheese.

Serve with
Honey Cornbread.

* There is no need to soak these, but I soaked mine.

 ** To make vegetarian replace chicken stock with vegetable stock or just use water.




Alycia Nichols said...

I’m soaking mine right now so that I can turn them on tonight to let them cook! I’m so glad you reminded me of this! I have an embarrassment of wealth in the bean department, too, following the pandemic scare!šŸ¤£

Angie's Recipes said...

I love pinto beans (though they don't love me at all). The stew looks very comforting, warming and tasty, Pattie.

Pattie @ Olla-Podrida said...

Angie, this is why I soak the beans when it’s not really necessary. Doing so can cut down on disagreeable things like (blush) gas.

jmac said...

Making these next week!

Linda said...

That finished product looks exactly like what I’d want to scoop into a bowl and devour. Love the rice addition.
I’m LOL at your advice to Angie! (But I will try your remedy.)