Southern Pinto Beans – Crockpot with No Pork

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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