Thread: (Pinto) Beans
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Old 06-03-2006, 12:13 AM   #31
On the road to being a farker
LeeBo's Avatar
Join Date: 02-11-05
Location: Soonerville, OK

I just put a pot on. Some would claim blasphemy on the crock pot, but it does a good job if you run it on high for about 10 to 15 hours.

Anywho, here's what I do:

1/4 to 1/2 pound of dry pintos (for wife and me)
1/4 teaspoon of baking powder
golf ball chunk of unsliced salt pork
Put in crock pot and cook overnight

Regarding the baking powder.... I asked my grandmother why she did this. She pondered and said, "Because that's the way Mama did it." Yet she didn't know why.

I suspect it's to help the juice. That is, with pinto beans you don't want watery juice. The juice should be somewhere between the consistency of water and whole milk. Also, the pintos will be too firm unless you cook them overnight (or on a stove). I suspect the baking powder may help with this too.

About 2 to 3 hours before I'm going to eat I add a healthy spoon of minced garlic. Just before eating I sometimes add a little salt.

Regarding the salt pork, suppose you have kids or others who don't want it... Fine - remove it after cooking the beans but it is essential that you have it present while cooking.
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Last edited by LeeBo; 06-03-2006 at 01:48 AM..
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