Here, in Texas, almost every
cook has their own special bean recipe.
Many are passed down from several generations of family. Resulting in many Southern cooks’ guarding
those recipes, well, nearly with their own lives’! ;)
This is my own personal
recipe and somehow it continues to evolve and improve with practice. And yes, the original recipe was passed down from
my own Momma. I just added a couple of personal
preferences along the way.
If time allows, I prefer to
cook beans in a large Crockpot versus a soup pot. Stove top beans cook faster but require more
attention and lots more chicken broth.
* Leftover tips included at the
end of this recipe.
Ingredients:
32 oz. bag of Pinto Beans
(sorted for rocks and debris, then rinsed, soak overnight before cooking)
2 large cartons of Chicken Broth
(32 ozs each, 1 for recipe and 1 to add as needed)
1 large carton of Beef Broth
(32 oz)
2-3 Tablespoons of Chili Powder
2 Tablespoons of packed Light
Brown Sugar
4 large Garlic Cloves (crushed)
or 2-3 Tablespoons Minced Garlic
1 large Onion, cut in small
chunks or diced
2 chopped Jalapenos (HOT
& SPICY) (MILD - remove seeds and membrane from jalapenos before chopping)
Bay Leaf
Pepper
Salt (do not add salt until
last hour, otherwise beans will shrink)
Instructions:
Begin by sorting through
pinto beans for rocks and debris, remove if found.
Rinse pinto beans very well.
Soak pinto beans in a huge
bowl or soup pot overnight. Add water as
needed, allowing for 3 inches of water above the beans.
Strain pinto beans and add to
Crockpot.
Add all ingredients, in order
listed, except for salt.
The Crockpot should be full
to the brim. (as pictured above) However, if not, add
chicken broth.
Continue to add chicken
broth, as needed, to keep Crockpot full.
Cook on High overnight or up
to 12 hours, stirring occasionally, until the desired consistency.
Add desired amount of salt,
one hour before done.
When done, turn off the
Crockpot, unplug it and remove the bay leaf.
Allow the beans to cool down
in the Crockpot before serving, storing and/or freezing.
Almost gone...
* LEFTOVER TIPS: Turn the pinto beans into
refried beans! Remove beans, prepare to
strain and reserve the bean soup. Heat
strained beans in hot pan on stovetop, add pinch of ground cumin, mashing as
they heat through, adding the reserved bean soup to achieve preferred consistency. If you prefer, add more chopped onion,
minced garlic and/or jalapenos. Next,
try turning leftover refried beans into a yummy bean dip.
~ Christi T :)
May God bless the work of your hands!
Christi - Haute Crafty Creations
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