How to Cook Pinto Beans

I was wondering if anyone knows how to cook pinto beans? Also, is it best to try frozen or canned beans first or step up to dry beans immediately?

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How to Cook Pinto Beans

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How I cook Pinto Beans Soup
by: Appalachian Man

Don't worry about soaking the pinto beans, which here in the mountains we call "soup" beans. Just sort them and rinse them, watching for any small rocks that might be in them.

Then, put them in a bowl or kettle; cast iron is best but not necessary. Fill with water that is at least 3-4 inches above the beans. Put on the stove on high.

Once water starts boiling, add salt (I usually add a tablespoon or two) and oil of any type to the boiling water (vegetable oil, olive oil, grease, etc). Reduce heat to medium heat and cover.

I cook them about three hours over low-medium to medium heat and might add HOT water a couple of times to the beans. (DO NOT ADD COLD WATER since it may make the beans burst). Just add HOT water (hot water from the faucet is fine).

After they have cooked for an hour or so, I slice and/or dice onions and add them to the beans. I also add a couple tablespoons of brown sugar since I like the sweet taste it gives the beans.

Most people like to add some type of pork to the beans; salt bacon, bacon slices or a similar type of pork. All these additions are optional however.

They should be ready to eat after a couple to three hours of boiling over medium to medium-high heat.

Eat with sauerkraut or mustard greens on the side and with cornbread crumbled up in the beans. It really depends on your taste.

It is really difficult to mess up on fixing soup beans, other than burning them, so experiment, add what you want but just don't let them burn. Stir them occasionally. After eating, you can keep them in the refrigerator for up to a week or so.

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For a different experience
by: Anotheronymous

As the others said, soak over night in water. Drain the next day and add beef broth, large onion (sliced), garlic, salt/pepper and even a bit of chili powder (for heat). Then substitute hamburger or turkey meat (pre-cooked and drained of any grease) for the ham. Cook at least two hours on low to medium low replacing the level of liquid with more beef broth as it boils down.

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Cooking Pinto Beans
by: Johnnie

Whatever you do, be sure to soak your pinto beans overnight. Just before cooking them, pour off the soaking water, rinse the beans and cover with fresh water. Cook the pinto beans until they begin to tender, then add your favorite seasonings.

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Cooking Crock Pot Pinto Beans
by: Anonymous

I do not use a crock pot.

I've been cooking pinto beans for over 55 years, long before crock pots were invented.

There are two methods I use depending on how big of a hurry you are to dig in.

The slow (and best) method is to soak them overnight in enough water to cover plus about two inches. I add salt to the water which makes them tender up. A smoked ham hock is added as well as garlic (crushed) when you cook them the next day. Check the water level to make sure they are covered. Bring to a slow boil for about 15 minutes and then reduce to a simmer...cooking until tender. Keep tasting and adjust seasoning until they are to your liking. Always check to make sure the water is covering the beans. This soup is the tastiest thing you can imagine...especially with cornbread.

Don't forget the ham hock.. cut off the skin and fat (I like the Fat) and add it to your plate of beans.

The fast method is to boil the beans for about 20 minutes ...take off the stove until luke warm ..put them back on to simmer until done..about 2 1/2 hours.

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The Best Way to Cook Pinto Beans
by: Jharvey

1. Soak the pinto beans overnight.

2. Rinse and discard the bad beans.

3. Place in Crock Pot and add 32 oz of chicken stock.

4. Add your favorite smoked meat (I used ham shanks)

5. Seasoning salt to your liking (not to much)

6. Black pepper, garlic, bay leaf

7. Whole onion, smashed fresh garlic

Let simmer for a couple hours, until they reach tenderness.

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