Mexican Pinto Beans
Pinto Beans are important in New Mexican cuisine. They are served as side dishes, main dishes, dips, mixed into a variety of other dishes and served fried as refried beans.Dried pintos are covered with water and set to cook on a simmer for the entire day so they will be ready for dinner. This makes them the ideal crockpot recipe and extremely easy to make. Many a time I would spend about 3 minutes before going to work and set up a batch in the crockpot for when I came home. I would add some minced garlic and serve these as a side dish and save the leftovers to make refried beans in the next couple of days. This web page will show you how to make them in a crockpot and I will post another recipe for refried beans.
In my recipes I use the following abbreviations:- 't' refers to teaspoon
- 'T' refers to tablespoon
- 'c' means cup
- '#' means pound
- 'oz' means ounce
Here is the recipe for crockpot pintos: | Crockpot Pinto Beans |
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| | | 7 c water | | 1 # bag dried pinto beans | | .25 # salt pork | | | | Combine all ingredients in a crockpot in the morning, turn on low, cover, and let cook for the entire day. | | | | Just in case you were wondering...I mention elsewhere that combining salt with dried beans will keep the bean skin tough. That is exactly what we want here; not paste but cooked, soft in the middle beans. The salt pork also imparts a good rounded flavor. By the way - don't eat the salt pork, discard it. | | |
What do you do with leftover beans? Make them into Refried Beans...| Refried Beans |
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| | | leftover beans | | 2 T oil | | 1 onion, chopped | | 2 cloves garlic, peeled and minced | | sprig of cilantro, chopped | | chicken broth (optional) | | | | Mash up the leftover beans. In a skillet, heat oil on medium heat and sautee onion and garlic. Add mashed beans to skillet with cilantro and mix well. If beans are too dry to easily mix, add some chicken broth to them. Fry on both sides and serve. | | |
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