Big Ole Pot Of Pinto Beans Recipes

Steps:

• Combine water, condensed chicken broth, beans, garlic, onion, and crushed red pepper flakes into a large saucepan; season to taste with salt and pepper. Bring to a simmer; cover. Cook, stirring occasionally, until beans are soft, about 3 1/2 hours. You may need to add additional water to keep the beans from drying out.
• Mash cooked beans with a potato masher to desired consistency. Stir in mozzarella and pico de gallo before serving.

Steps:

• Place beans and soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add garlic and bay leaf, reduce heat, cover and simmer 30 minutes.
• Add salt and continue to simmer another 1 to 1 1/2 hours, until beans are quite soft and broth is thick and fragrant. Taste and adjust salt. Using tongs or a slotted spoon, remove and discard onion and bay leaf. For the best flavor refrigerate overnight.

Steps:

• 1. Sort and wash pinto beans and place them in a large pot
• 2. Fill pot 3/4 full of water; add bacon. Cover pot and place over a medium flame. When pot is boiling, lower heat until a low "bubbling" or simmering is achieved.
• 3. Watch carefully - as pot gets low on water, add more (keep water level at least 2 inches above the beans). Continue cooking for 2-3 hours, until beans are very soft.
• 4. Add salt, pepper, garlic powder & sugar. Cook another 20-30 minutes with pot uncovered (so juice will thicken). Right before serving, taste and add more seasonings, if needed.
• 5. OPTION: For a vegetarian and/or kosher version of this recipe, omit the bacon and in Step 4, add 1 tsp of Liquid Smoke.

Steps:

• Rinse the beans, then soak them in salted water (it should taste like the sea) for anywhere from 4 hours to 12 hours. If you don't have time, you can skip this step.
• Drain beans and put them in a pot or electric pressure cooker. If cooking in a regular pot, add enough water to cover the beans by 2 to 3 inches. If using a pressure cooker, use less water, more like 1 1/2 to 2 inches. Add a drizzle of oil and whatever aromatics and herbs you like. Add enough salt to the cooking water to make it taste like the sea.
• If using a regular pot, simmer the beans for anywhere to 30 minutes to 2 to 3 hours, depending on what variety you used, how old they were and whether or not you soaked them. Check on them periodically, adding more water if the level gets too low (as in, lower than the beans). For the pressure cooker, the timing is anywhere from 5 minutes at high pressure to 50 minutes. Let the pressure release naturally.
• Garnish with fresh herbs or celery leaves, sliced onion, if you like, a drizzle of oil, and a sprinkle of red-pepper flakes and sea salt.