Thursday, April 7, 2011

Let's Talk Pintos!

Hey everyone-Happy Foodie Friday and Savory Sunday! I eat beans more often than meat, love them! While this Yankee grew up on bean soup and baked beans I thought I'd share my favorite (so far) Pinto recipe and see if anyone would like to offer tips, suggestions or a recipe/link of their own.
I mentioned the "no soak" method HERE and that is the technique I'll be using again today.
Hope you love it if you try it:@)
1 Tblsp olive oil
Onion, a small one, diced
2 cloves garlic, diced
1 stalk celery, sliced
1 C dried Pinto Beans, sorted and rinsed
2 C chicken stock
1/2 C water
1 can Rotel with juice (store brand is fine)
1/2 tsp Cumin
  1. Preheat oven to 250 degrees.
  2. Heat heavy pot, I use cast iron. Add olive oil, onion and garlic, stir for a couple minutes until fragrant.
  3. Add all the rest.
  4. Bring to a boil, cover with lid and place in the oven.
  5. Bake for 75 minutes, check about half way through to make sure there's enough water, add more if needed.
  6. Check the beans to see if they're tender, if not, back into the oven for 15 minute intervals until they are.
This recipe is for half a bag, simply double it for a whole bag. It freezes well too.
This makes the house smell so good, and it's good for you-love that!
How do you make Pintos?


  1. I've never made pinto beans, but yours look terrific.

    I wouldn't think of missing your Celebrity Cook-along. I'm bringing cowboy-approved meatball sliders.

  2. Oh that sounds wonderful and I love me some pinto beans (but they don't like me). I threw some in the crock pot just the other day. I only used bell peppers, seasoninigs, (and some grease!) and chopped up polish sausage in them, then served over rice, and made a pan of corn bread. Ummm! I will try your way the next time. Thanks for sharing.

  3. I don't make them although I wish I did. My husband suddenly decided that beans are not his thing anymore, unless they are string green beans or beans in chili. He stopped eating baked beans, pintos, ranch beans... it's discouraging since I REALLY like beans of all kinds.


  4. We prepare bean soup quite similar...I use even chopped carrots and selery....and sometimes I cook even short pasta with!!! very goood... I like your version, hugs, Flavia

  5. Mmmmmmm! Sounds so good. Pintos are Bob's favorites. He is the bean cook. I will get him to let me try this. I noticed the corn bread. We used to have cornbread every night. Then our metabolism changed. Hugs, Ginger

  6. I have never heard of this method. Very nice being able to put it in the oven and forget it for 75 min.

    I got one of those new pressure cookers and tried beans two times and they weren't quite done, a little more tweeking is in order.

  7. This is a staple on many an Ozarks table. I grew up eating pinto beans and cornbread (poor folks food). J and I both still love a good ol' pot of beans.

    I used to soak them overnight, but now I sometimes soak a couple of hours or not at all. My method is a good ham bone added in at the beginning of the cooking. You can add just ham, but the ham bone adds a little extra flavorful something. I also use garlic powder. That's it...beans, water, ham bone, garlic powder. Over winter I made a pot with hog jowl (known as joel meat to the old timers). We had forgotten the special flavor the jowl adds to the beans. Oh my gosh...I am going to have to cook beans Saturday. I'd cook them tomorrow but we are going to be away from home all day, won't have time.

    Pan fry some sliced potatoes, to go with your beans, plate up the beans and potatoes, together and let a little bean juice run into the potatoes. Slice green onion over the beans. I have to stop now, I am getting hungry!!

  8. PS: I cook beans on stove top in dutch oven.

  9. Thanks for the recipe! I will give it a try this weekend!!

    Lots of love,
    Susan and Bentley

  10. I live in Kentucky and was raised on pinto beans, but around here we call them "soup beans." Just a couple of counties away you will hear them referred to as bean soup, but most call them soup beans. My favorite meal ever is soup beans, cornbread, fried potatoes, and occasionally saurkraut. I do not soak mine overnight either, simply allow enough cooking time when I am fixing them. I simply rinse the dried beans, add to a pot of water, season with salt, pepper, and some sort of pork (bacon, ham, small piece of salt pork, etc.), bring to a hard boil and then cover and turn down to medium until the are done. The trick to getting the soup part thick is to barely cover them when they start cooking and add boiling water over them as they start to cook down. I keep my teakettle ready on the stove while I am cooking the beans and will frequently add a little more boiling water as they cook down, about every 20-30 minutes. Slice an onion and you have a meal fit for a king. Thanks for stirring up some wonderful memories for me!

  11. I'll make the beans, but I won't eat them. I only like Jelly BEANS!
    I remember my mom soaking them over night.
    I cook mine overnight, real low.

  12. I fix my beans the way PAT does and now I am so dang hungry for beans, I'm putting on a pot right now.
    Looking forward to PW cook alike...I really want to LOOK like her, tho. :))

  13. Your beans look wonderful. I make them in the summer when my family is visiting. I use the recipe from Cook's Illustrated. I hope you have a great day. Blessings...Mary

  14. The beans look scrumptious. Perfect for a cool day. I am a new follower. I just had to see who was "happier than a pig in mud". I especially like your craft posts. I plan to make the Easter bunnies with my 6 granddaughters.
    Thank you so much for an uplifting blog.

  15. They look really good. Being a northerner I don't make beans too often but this recipe looks tasty.

  16. Mmmmm...that bowl of beans looks pretty good!
    I usually boil pinto beans, then mash and fry them in saflower oil with some water and salt.....add to tacos, burritos, taco salad, or just melt cheese on top. I also add them to my chili...yummy!

  17. Would you believe I haven't made pintos? I used to have a pinto pony, though :)

    I do love beans and will have to give your recipe a try!

  18. Hard to beat a big bowl of pinto beans and cornbread. Wish I had a bowl right now.

  19. Sounds like a recipe I'd like to try.

    I make a lot of bean meals. Hubby and I both enjoy them. I usually sprout my beans before I cook them. It does take a couple of days so it's not a fast meal but sprouting makes them easier to digest.

  20. Looks yummy, and I find store brand is always fine for rotel option.

  21. We eat a lot of beans too. Economically (and also health-wise) you just can't beat them. I have a really easy black beans crockpot recipe we like.

  22. I love pinto beans. They can accompany so many things and stand alone!

  23. I plan to try this recipe. Thanks!
    I recently soaked 1 lb. navy pea beans for the afternoon and put them in the slow cooker with several cups of water and a piece of ham.
    Cooked all night.
    Blessings - Barb

  24. They look so good, especially with the corn bread.

  25. Hello,
    interesting recipe and look yummy.
    Greetings, Johanna

  26. I love ham and beans...I like to use smoked bacon ends that I bring home when we pass through Kentucky to season them. Your recipe sounds great...and so good for you!

  27. Looks delicious!! I can't wait to try your recipe. I'm copying it right now.

  28. Yummy beans. I like to do the quick soak method - bring to boil, turn off heat and wait one hour, then drain and cook as if they had soaked overnight.

    I love the creamy texture of pintos... mmmmmm!!


  29. I have been recently making them in a crock pot. They are good and economical! Joni

  30. I grew up eating those two dishes! Love them. My 85 yr. old Mom still fixes them for us when we visit her.

  31. This looks wonderful -- I posted pintos as well as cake today. I just realized that I actually did use some Rotel in mine, too, but I forgot to say so. Ooops!

  32. I have tons of dried pinto beans, I ought to break them out and use them. I would have that cornbread in the beans so fast! Yum. Perfect for another non spring like day here!

    On the fondant, it is enough and extra to cover a double cake.

  33. I've never had pinto beans. But I'm sure I'd use them in allsorts of things. We eat beans all the time here- they are so wholesome and filling, no matter what you do with them. I'd love to try your recipe too!

  34. A wonderful hearty dish! I love all legumes,a delicious sounding dish!

  35. Your recipe looks really good! Have to try it one of these days. I just soak my beans, then drain, rinse, add water, seasoning, beans, ham-hock then cook til we like em... always with cornbread & fried taters :)

  36. Hi Lynn!! Oh, you're a beanie too! We love beans and eat them a lot too! I love the sound of your recipe. We just cook the beans slowly with s & p, when they're almost done poke in some chopped onions, jalapenos and some bacon strips or if I have some left over ham add that. Now gotta have some cornbread too. Yum, I'm going to try your recipe.
    be a sweetie,
    Shelia ;)

  37. I love this recipe!

    And I just want to let you know that I featured your dyed hardboided eggs from Masterpiece Monday, on "My Top Ten Fav Picks" at Boogieboard Cottage. Thank you for sharing it, it's adorable! Have a nice weekend, Mary :O)

  38. I like the Rotel added. Great recipe:)

  39. "Let's talk...." moving someone out of their dining room chair and passing me a plate!

  40. MMMM, this looks great! Far better for you and infinitely more delicous than baked beans! xxx

  41. oh this looks great! thanks for sharing it on savory sundays!


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