Best 7 Old Fashion Pinto Beans Recipes

CLASSIC SOUTHERN PINTO BEANS

Steps:

• Rinse, drain and pick through beans for stones or debris. Soak overnight covered with 8 cups of water, or use the quick cook method below. Drain, rinse and return to the pot.
• Cover with 8 cups of fresh water. Add the salt pork, onion and cayenne; bring to a boil. Reduce to simmer, and cook uncovered for 1-1/2 to 2 hours, or until thickened and creamy. Do not allow to boil.
• Stir in the bacon fat or butter, taste and season as needed with salt, pepper and Cajun seasoning.
• Serve as is, with raw or pickled onions and cornbread, corn muffins or cornmeal hoecakes on the side. Great served with fried potatoes and greens, and some folks enjoy these served over rice.

OLD FASHION PINTO BEANS

Steps:

• 1. Pick out the bad beans and any little stones from the dry beans. Wash really well in cold water. Put beans in at least a 4 qt bowl, add 2 teaspoons of salt and add water up to the top of the bowl. Let set overnight in a cool place (not in the frig)
• 2. In the morning, drain off the water and rince beans well, (you can see that they have swollen at least twice the size that they were.) Fill bowl of beans back up with water til you are ready to cook them.
• 3. When ready to cook,cut bacon slices in fourths and place bacon, beans, and the water the beans are now in, in a 6 qt pressure cooker and add enough water to come up to 1 1/2 inches from the top.
• 4. Place lid on pressure cooker and make sure its closed good. Put the cooker weight on. Turn burner on med/high heat. When the pressure gets built up the weight will start to jiggle. Turn down the burner to just above medium and start timer for 30 minutes.
• 5. After pressuring for 30 minutes take cooker off the burner and let cool enough to remove the weight and carefully open the cooker. Beans should be done and the juice creamy. Taste and add the other 1 teaspoon of salt if you want to!
• 6. Note* Leftovers are great to make refried beans with.

BEST EVER PINTO BEANS

Steps:

• Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
• Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch.
• Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours.
• Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot.
• Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.

OLD-FASHIONED BAKED BEANS

Steps:

• In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.

TERRY'S TEXAS PINTO BEANS

Steps:

• Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.

TIBS OLD FASHIONED PINTO BEANS

Steps:

• Soak beans overnight. Drain and rinse thoroughly.
• Fill large pot with water 1/2 way. On separate burner, fill medium size pot 3/4 full of water. Bring water in both pots to a boil. Reduce large pot heat to medium high. Add beans and all ingredients. Use the boiling water in the other pot to fill the main pot 1" from top. Stir.
• Cook 2-3 hours stirring occasionally and adding additional boiling water as necessary.
• Check beans readiness after two hours. A half hour before beans are done, remove salt pork and place into the freezer to cool. Once cool (10-15 minutes), use a fork to remove and shred meat from fat. Discard fat. Add meat back to the pot of beans and stir. Continue cooking for 15 minutes.
• Serve.

OLD FASHIONED PINTO BEANS

Steps:

• 1.) In a dry pot, poor in the beans and inspect them for stones.
• 2.) Fill the pot with water until the beans are covered by at least 2 inches of water
• 3.) Set aside to soak for 24 hours. - Do not season the beans in any way! - No salt!
• 4.) Drain and rinse the beans. - Do not reuse the water from soaking!
• 5.) Ready the beans for cooking by putting the beans into a deep pot, and cover them with 2 inches inches of chicken stock. This is about 64 ounces for me.
• 6.) Bring to pot to a boil, then reduce to a simmer.
• 7.) Stir about every half hour.
• 8.) Simmer for between 1 1/2 to 2 1/2 hours.
• 9.) Remove a bean and press it with a fork to see if it mashes well. If it does, the beans are ready.
• 10.) Once cooking is complete, drain the beans (no rinse.)
• Now the beans are ready for use in any other recipes.