Prep 10 mins
Cook 3 hrs
I like to cook these anytime and especially busy days. My own recipe
Make and share this Awesome Pinto Beans recipe from Food.com.
- 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.
Um, I read this recipe, then cooked pinto beans. This is more a few hints for people who know how to cook beans, than a detailed recipe. I do know how to cook dried beans, so that wasn't a problem. The information about the color of the beans is interesting, though I think all the beans I looked at in the supermarket were the same color. They definitely weren't dirty, but, following the directions here, I washed (rinsed, really) them more carefully than usual. Preboil instructions are given on my bean package: to 1 lb beans (2 cups), add 6 to 8 cups hot water; bring to a rapid boil, and boil for 2 minutes. Remove from heat, cover and let stand 1 hour. Drain and rinse. So I did that. The bag suggests using 6 cups (per lb.) hot water for cooking, simmering gently until tender, with the lid partly on, about 1 1/2 to 2 hours. All of this information would have been useful in the recipe for a person with little knowledge. Actually, if that amount of water is used, I don't think much stirring is necessary. The idea of using black coffee in addition to water is good, and I did that. I also used onion, carrot, celery and garlic. I didn't feel like using bacon or ham, but have nothing against it. The seasoning mixes caused problems for me, because, although I have a lot of spices and herbs, I don't buy many mixes. I looked up recipes for these seasonings here, and, as I suspected, many contained a lot of salt and black pepper. The other important seasonings seemed to be cayenne pepper, paprika, thyme and oregano. (There was onion and garlic powder, for which I substituted fresh.) I decided to season to taste, being careful at first not to use too much. This worked for me, and I have quite a lot (though I halved the recipe) of nice pinto beans. I will use the coffee again, though probably not more than 1 cup per lb. Thank you for sharing this with us. I decided not to assign stars, because these beans could come out good or bad depending on the knowledge and skill of the cook.
I made my own version of this with what I had on hand. I added ground pork and tomato sauce, eliminated the carrots and celery and changed the seasoning a bit. Mine turned out FABULOUS and was devoured at a potluck. The coffee is a great tip! It really added a slight bitter flavor which complimented the dish really well. Thanks!