NEW MEXICO PINTO BEANS
Make and share this New Mexico Pinto Beans recipe from Food.com.
Provided by icetea
Categories Pork
Time 16h
Yield 6 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Wash and pick over the beans, removing loose skins or shriveled beans.
- Put in a large covered pot and cover with hot water.
- Soak over night if you want to cut down on cooking time.
- When beans start to simmer add ham bone, salt pork or bacon.
- Add more water as needed but only hot or boiling water.
- Never add cold water the beans will turn dark.
- If you cook without a lid the beans will also turn a dark color.
- When the skins are almost as tender as the inside of the beans, they are done.
- They should not be broken.
- Add salt and allow to stand before serving.
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Racheal Oyeniyi
[email protected]I'm giving this recipe 5 stars because it's so easy to make and the beans are always delicious. I've made them several times and they're always a hit.
Angel Gutierrez
[email protected]These beans were delicious! I followed the recipe exactly and they turned out perfect. I will definitely be making them again.
James W
[email protected]This recipe is a keeper! The beans were so tender and flavorful. I served them with some rice and a side of sour cream, and it was a delicious and satisfying meal.
Muwen yana
[email protected]I'm not a huge fan of pinto beans, but I tried this recipe and I was pleasantly surprised. The beans were creamy and flavorful, and the spices were perfectly balanced.
Jonah Kimbler
[email protected]These beans are so easy to make and they're always a crowd-pleaser. I love that I can use dried beans instead of canned, so I can control the amount of salt and other seasonings.
Estephania Buvier
[email protected]I made these beans for a potluck and they were a huge hit! Everyone loved them and asked for the recipe. I'll definitely be making them again.
Odewenwa Busayo
[email protected]Wow! These beans were amazing! I followed the recipe exactly and they turned out perfect. I served them with some cornbread and a salad, and it was a delicious and satisfying meal.
Ahsan magree
[email protected]These beans were a bit too spicy for my taste, but my husband loved them. I'll definitely make them again, but I'll use less chili powder next time.
ayat miah
[email protected]This is my go-to recipe for pinto beans. They always come out creamy and delicious. I love that I can make them in my slow cooker, so I can set it in the morning and dinner is ready when I get home from work.
FATMA FATIMA
[email protected]I'm from New Mexico and I can say that this recipe truly delivers the authentic flavors of our state. The beans turned out perfectly tender and flavorful. I served them with some Spanish rice and a side of calabacitas, and it was a hit with my family