Back in the early of mid 1990’s, before the internet is what it is today, there was a computer service named Prodigy. Some of you may remember it. Anyway, there was a bulletin board about cooking, and it had a section about bar-b-que. Someone posted the following recipe for dried pinto beans. I cooked these often years ago but almost forgot about them for the past 3 or 4 years.
I put some in the crock pot early this morning and from the first couple of taste to see how done they are getting they are sure going to be GOOD!
HORSESHOE MOUNTAIN PINTO BEANS
1/2 Pound Dry Pinto Beans
1/4 Teaspoon Ground Cumin
1 to 2 Quarts Water
1/4 Teaspoon Mexican Oregano
3 Slices Bacon
1 Clove Garlic, minced, or more to taste
1 Tablespoon Chili Powder
1/2 Cup Onion, chopped, or more to taste
1 Tablespoon Sugar
1/2 Teaspoon Salt, or to taste
1/2 Teaspoon Black Pepper, fresh ground or to taste
Wash, sort, and place Beans in a large pot or kettle. Add Water and remaining Ingredients (except Salt, which should be added 30 minutes before the beans are done). Cover and simmer for 5 to 6 hours. Check liquid level occasionally, adding more water as needed. If you want to jazz the beans up a bit add more Garlic and Chili Powder. This recipe also works especially well in a crock-pot. If you use a crock-pot then use only one quart of water and cook on the low setting for 8 to 9 hours.
Notes: 1. If more Water is needed make sure it is boiling, and not cold Water.
2. Salt should NOT be added until about 30 minutes before the Beans are done.
3. Beans can be soaked in water overnight to shorten cooking time.
I put some in the crock pot early this morning and from the first couple of taste to see how done they are getting they are sure going to be GOOD!
HORSESHOE MOUNTAIN PINTO BEANS
1/2 Pound Dry Pinto Beans
1/4 Teaspoon Ground Cumin
1 to 2 Quarts Water
1/4 Teaspoon Mexican Oregano
3 Slices Bacon
1 Clove Garlic, minced, or more to taste
1 Tablespoon Chili Powder
1/2 Cup Onion, chopped, or more to taste
1 Tablespoon Sugar
1/2 Teaspoon Salt, or to taste
1/2 Teaspoon Black Pepper, fresh ground or to taste
Wash, sort, and place Beans in a large pot or kettle. Add Water and remaining Ingredients (except Salt, which should be added 30 minutes before the beans are done). Cover and simmer for 5 to 6 hours. Check liquid level occasionally, adding more water as needed. If you want to jazz the beans up a bit add more Garlic and Chili Powder. This recipe also works especially well in a crock-pot. If you use a crock-pot then use only one quart of water and cook on the low setting for 8 to 9 hours.
Notes: 1. If more Water is needed make sure it is boiling, and not cold Water.
2. Salt should NOT be added until about 30 minutes before the Beans are done.
3. Beans can be soaked in water overnight to shorten cooking time.