I have my ups and downs with Pinto beans. Here’s the list of things that I have learned.
- Don’t add tomatoes at first- the beans will take forever to cook.
- Add most of the spices at the LAST 2 hours.
- Use Chicken bullion, not beef bullion, in the water.
- 1lb beans to 6 cups water, then it will need 2 cups more later.
- You don’t need to soak the beans in a crock pot- not at all.
- Bacon is really good in the beans, but cook the bacon first.
- I put a WHOLE jalapeno, stem removed at the start.
- Don’t cut up the jalapeno, it will make it too hot.
- The beans make a nice gravy, all by themselves.
- When you add more water to the beans, heat it up.. otherwise the beans will turn black. Add bullion to the water.
- Only a few spices are needed. The best beans are the simplest. Then, tweak it to suit your taste, with peppers and stuff on the side.
- I add the bacon at the last 2 hours, that way the beans don’t get oily. I cook that bacon up nice and crisp.
- Bacon is the best meat additive. I’ve made really expensive pots of beans, that were not as good as plain bacon.
- If you add meat at the very first, it tends to make the beans greasy.
- When I set my crockpot on HIGH..the jalapenos will split open, and stew.
- A little cumin tastes pretty good with pinto beans. Just a LITTLE. Cumin is a ingredient of chili. I add just a hint.
The mexican grocer has a wider variety of bullions, I am gonna try some vegetable bullion next time. Tomato based products make the beans take forever to cook. I’ve experimented with BBQ sauce and ketchup- eh, I didn’t like ’em. I like that natural gravy, with some crispy bacon and jalapenos on the side.