I have an abundance of dried pinto beans. Any suggestions on how to use them?
By Lyn from Glenville, PA
For the person in NY with the hard beans, know that I just learned that the water you make your beans in plays a HUGE part in the results of your recipe. I could not make a creamy bean recipe for years until a friend in OK asked me if we had "hard" water in Los Angeles and we sure do! I made a pot of beans using bottled water and for the first time in 27 years, I made the perfect, creamy pot of pinto beans that were just perfect in texture with a lovely, pink-milky "sauce" from the beans. I just bought a half gallon jug of water at the local market for about a dollar and it truly made a big difference.
I am seeking a tried and true recipe from anyone from Oklahoma or Texas for "Chili Beans." I am not seeking a recipe for your basic chili with beans but just pinto beans that are cooked with chili powder, bay leaves, some type of pork fat and whatever else may be in this old-fashioned recipe.
My husband's mother grew up in OK and my husband is trying to find a recipe close to what his mother made for his family. I've tried tons of recipes in the past and was just wondering if there is one ingredient that is common for this pot of simple "chili beans" that I don't know about yet. My husband either comments that the color of the beans either isn't right (not too dark enough) or that there's something missing.
Anyone have any suggestions or a great recipe stashed away that their grandmother wrote down? Help!
I make a huge pot of Pinto Beans at least once a week and then make chili w/beans the second day. I never soak Pintos. I start them in a pot with about three times the amount of water, two or three cloves of garlic depending on size and boil them hard and fast for about twenty to twenty-five minutes and then simmer until soft. I then add about a tablespoon of olive oil or creamy JIF peanut butter, salt and pepper and simmer an additional ten minutes or so. The next day I make chili and beans with them. We only like chili made with Gebhardt's Chili Powder and now that we live on the east coast where Gebhardt's is not carried, I either order Gebhardt's on Amazon or have friends or family bring me six of seven bottles when they visit from Texas or California. Think Gebhardt's might be carried everywhere West of Texas and Oklahoma.
I tried to make them in a crockpot one time only but they cooked up way too hard for our taste. We like them very soft. I think boiling them first on the stove and transferring to a crockpot after they are partially cooked might work better in a crockpot, but have yet to try it.
I love pinto beans, too. My method of cooking is to put them on in a big pot. Boil for about 10 min. Turn off heat and let sit about an hour. Drain, add new water, a pinch of baking soda and cook until done. I like onions and ham added when they are about done, along with a bit of garlic powder, bay leaf and/or other seasoning. The baking soda seems to prevent the gassiness. Never salt until the beans are cooked.
For a lot of those kinds of beans, I make a bean dip. Just replace whatever bean for chickpeas. Also add to soups, a salad with the beans, a hard boiled egg, lettuce, tomatoes, maybe some tuna.
Consider yourself very lucky. Pinto beans are one of the most flavorful of all dried beans, and you can do almost anything with them. Cook them first with just a pinch of sugar which helps to tender them faster. NO SALT until they are completely tender as it hardens the centers.
Add bits of ham or ham hocks, or white salt bacon cut up in small pieces and black pepper. I add a dash of Tabasco or other hot sauce as well. You can add chopped celery, onion and garlic for a delicious soup to be eaten over rice or with cornbread.
If you want to make baked beans, just cook them in plain water with a bit of sugar until they are tender. Add salt to taste, and drain off some of the liquid if there is too much. Save it for soup to be eaten with potatoes cut up in it. Add whatever you normally would add to canned beans to make your baked beans, brown sugar, mustard, catsup, syrup, onion etc.
Cook them first, then drain most of the liquid off, mash them and use them as refried beans or in any kind of Tex-Mex recipe that calls for beans. Beans are so good for us, chock full of nutrition and when eaten with rice (brown preferably), they are a perfect protein.
If they cause stomach gas, it's because our systems are not used to processing that vegetable protein, but if you eat them regularly, your system will strengthen, and they don't cause discomfort after a little while. We grew up eating beans, rice, cornbread and a hot sweet tomato sauce that my mother made to spoon over the beans by the person eating them. It was very spicy hot, but so delicious, so I learned to like it very early on and tolerate the heat.
We ate everything with chopped onion sprinkled over the beans and rice, and fresh sliced tomatoes in season, and almost always freshly made coleslaw that was not sweet. Apple cider vinegar mixed with a bit of mayonnaise or sour cream was enough with salt and pepper. Just plain old home-cooked food at its best. Nothing fancy, but nourishing and very delicious.
By Robyn Fed09/28/2010
What I do is keep a few and plant them outside, then I sort through the beans for rocks and then wash and rinse them. I then put them in a slow cooker or crock pot and put in water til they are covered. Usually at the end of the day they are done and ready to eat. I love them. Some people put ham in there to cook with it but I never do. If gas is a problem for eating them, then rinse them before serving in a colander.
I love eating bread dipped into the liquid they are cooked in too. I love crock pot beans!
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Thank you in advance for any feedback given. I go to a local food bank for my canned goods etc. I don't normally dried beans. Does any one have a frugal recipe using dry pinto beans?
Sandy from Baltimore, MD
A southern delicacy! We were raised on pinto beans and cornbread; and they are healthy for you! (03/15/2007)
By BB Cane
By Sheryl Johnson
Here's one to try:
Place beans and onions in a large pot and add water until covered by about 2 inches. Bring to a full boil, then reduce the heat and cook for about 2 hours or until the beans are soft. Add the spices and cook about 1 hour more, or until the juice has thickened. Makes about 12 cups. You will probably need to add more water as you're cooking so your beans will not dry out. You may also need to adjust your spices. (03/15/2007)
By Arizona Tigress
I have a 2lb bag of pinto beans and need some good recipes I can make with it. Any and all suggestions are greatly appreciated. Thank you!
Janice from IL
I cook about 3/4 cup dried beans to substitute for the canned beans.
Kielbasa and Red Beans:
Saute garlic and onions about 2 minutes in olive oil or non-stick spray. Cut the smoked sausage links in half lengthwise and then slice. Add smoked sausage; stir and cook sausage for 2 minutes. Add beans, salsa, spices and hot sauce. Bring to just before boiling, lower heat, cover and simmer for about 25 minutes. Serve over cooked rice.
I like to cook up a big pot of beans and split them into can size portions (scant 2 cups) for the freezer so I always have cooked beans on hand. They defrost in minutes in the microwave if you freeze them flat in freezer bags. (01/08/2009)
Recipe calls for canned beans. If dried, use about 3/4 cup per can. If already cooked, use 5-6 cups. This freezes well. I like to serve as a side to pork quesadillas (made from leftover pulled pork).
Spicy Black Bean Soup:
Coat bottom of stockpot with nonstick spray or drizzle with olive oil, add onion and garlic and cook, stirring frequently, until soft (about 5 minutes). Place one can of beans and half the broth in blender, add onion mixture, red pepper flakes and cumin. Blend til smooth, about 30 sec. Pour into stockpot. Add second can of beans and remaining broth in blender and blend until smooth. Add to stockpot.
Stir third can of beans, not pureed, tomatoes and green chilies, and corn into pot. Bring to boil, lower to medium and simmer 20-25 min. Stir frequently as it tends to stick a little to the bottom. (01/10/2009)
Mock Pecan Pie:
~ a "pecan pie" with no pecans ~
1) Puree beans in blender until smooth, or mash the beans really well.
2) Mix beans and other ingredients well.
3) Pour into an unbaked pie crust.
4) Bake at 375 degrees until center is set.
Mock Pumpkin Pie:
~ a "pumpkin pie" with no pumpkin ~
1)Puree beans and water in blender, or mash the beans really well then add and blend the water.
2) Mix beans and other ingredients well.
3) Pour into an unbaked 9-inch pie crust.
4) Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and continue baking for 45 minutes or until knife comes out clean. (01/14/2009)
Texas Ranch House Beans:
Rinse and drain beans. Brown bacon, then add all ingredients. Pressure cook for 30 min. This could be done in a crock-pot or in the oven or stove top as well. Adjust times. (01/14/2009)
WARNING! The older the beans, the longer they will take to cook (as in hours more)! (01/14/2009)
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