(Pinto) Beans - Page 3

LeeBo · 06-03-2006, 12:13 AM

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.

racer_81 · 06-03-2006, 12:36 PM

no liquid?

LeeBo · 06-03-2006, 07:07 PM

Oops. My bad.

There are two ways to approach this. One is to soak the beans overnight. Pintos swell about twice their size, so this is a safe approach.

Or, if you want to start cooking immediately, you want the water level at least twice the depth of the beans. Check them after a few hours to see if you need to add more water.

I included a picture of my maiden voyage of the WSM. It includes beans and cornbread. The ribs were some of the very best I've ever eaten. We're saving the briskett and butt for later.

My cheapie digital doesn't do so well indoors. The side includes home made cole slaw via wifey (excellent) and a slice of raw onion. It was all very tastee!

Kevin · 06-03-2006, 07:21 PM

I did pintos today as well, along with some chicky thighs. The pintos were fantastic just plain with salt and pepper (had ground de arbol, garlic, onion, bay leaf, and a half dozen little hot peppers in from the start). Then I decided to get carried away and added a can of rotels. Still edible, but they were better before I did that.

Gonna do it again next weekend. I like them.

dapittboss · 06-04-2006, 10:31 AM

I'm makin' a batch of Thirdeye's beans today, they look awesome! I'll let ya know if they come out as good as the picture looks.

tommykendall · 06-04-2006, 08:38 PM

Quote:

Originally Posted by dapittboss

I'm makin' a batch of Thirdeye's beans today, they look awesome! I'll let ya know if they come out as good as the picture looks.

Which ones - they both look killer

CarbonToe · 06-05-2006, 02:26 AM

Quote:

Originally Posted by dapittboss

I'm makin' a batch of Thirdeye's beans today

I'm soaking a batch of Pintos now, by the time I get home from work they'll be ready for simmering for a hour before I start cooking.

I'm basing my recipe on the old Maine one thats in BBQ USA and just chasing a few things

racer_81 · 06-05-2006, 08:58 PM

Quote:

Originally Posted by tommykendall

Which ones - they both look killer

Reminds me of a restaurant marquee I saw down here.

"Killer beans - pull my finger"

Kevin · 08-27-2006, 07:35 PM

Been practicing cooking dried beans almost every weekend for a couple of months now. The crockpot method is the easiest. Just wash and inspect the beans, no soak. I use sodium free chicken stock instead of water. Don't add salt until the beans are tender. I sometimes add a lot of stuff (good use for leftover Q) and sometimes very little. Onions and garlic are in the pot at the start. After that I just do what I feel like. They are always started on friday night so the beans are cooked by saturday morning and they go in the pit with whatever else is cooking. Smoke flavoring the beans is what I'm after, not using liquid smoke. Pintos have become my favorite because I always make too much and turning the excess beans into refried beans for burritos is easy. I've got a son that lives on burritos.

jpw23 · 08-27-2006, 07:48 PM

Quote:

Originally Posted by PimpSmoke

I've said it before and I'll say it again:

Pintos (dry)
Water
Smoked Pork Hocks
Salt

Simmer for a long damn time. Take out the skin, fat and bones from the hocks
that's all ya need man, a little hot sauce in the bowl after they're cooked............DAMN, simple is goooooood.

Later I'll do the great northern sweet/hot baked thing, with MUSTARD!!!!

Guarantee they'll disappear

I agree to that!!!

Ron_L · 08-27-2006, 08:32 PM

Quote:

Originally Posted by Kevin

Been practicing cooking dried beans almost every weekend for a couple of months now.

That explains the dark clouds over Southern Minnesota,,,

bbqjoe · 08-27-2006, 08:58 PM

You should all know by now that the baking powder/soda is supposed to remove the flatulance factor from the bean.

Kevin · 08-27-2006, 09:03 PM

Quote:

Originally Posted by Ron_L

That explains the dark clouds over Southern Minnesota,,,

In a few short months I'll be heating the house.

brdbbq · 08-28-2006, 08:08 AM

Quote:

Originally Posted by bbqjoe

You should all know by now that the baking powder/soda is supposed to remove the flatulance factor from the bean.

Then what is the point ?

bbqjoe · 08-28-2006, 10:46 AM

Quote:

Originally Posted by brdbbq

Then what is the point ?

To hopefully keep your spouse from giving you the old "Dutch oven"

06-03-2006, 12:36 PM	#32
racer_81 Babbling Farker Join Date: 08-11-03 Location: Richmond, TX	no liquid? __________________ This Space Left Intentionally Blank

06-03-2006, 07:21 PM	#34
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	I did pintos today as well, along with some chicky thighs. The pintos were fantastic just plain with salt and pepper (had ground de arbol, garlic, onion, bay leaf, and a half dozen little hot peppers in from the start). Then I decided to get carried away and added a can of rotels. Still edible, but they were better before I did that. Gonna do it again next weekend. I like them. __________________ Kevin

06-04-2006, 10:31 AM	#35
dapittboss Full Fledged Farker Join Date: 04-26-05 Location: Alvaton, Kentucky Name/Nickname : John	I'm makin' a batch of Thirdeye's beans today, they look awesome! I'll let ya know if they come out as good as the picture looks. __________________ John ======= "And remember.... the most important safety rule, is to wear these safety glasses" Norm Abram, Master Carpenter Oklahoma Joe Highland Smoker Brinkmann Trailmaster Vertical offset 35LB commercial deep fryer

08-27-2006, 07:35 PM	#39
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Been practicing cooking dried beans almost every weekend for a couple of months now. The crockpot method is the easiest. Just wash and inspect the beans, no soak. I use sodium free chicken stock instead of water. Don't add salt until the beans are tender. I sometimes add a lot of stuff (good use for leftover Q) and sometimes very little. Onions and garlic are in the pot at the start. After that I just do what I feel like. They are always started on friday night so the beans are cooked by saturday morning and they go in the pit with whatever else is cooking. Smoke flavoring the beans is what I'm after, not using liquid smoke. Pintos have become my favorite because I always make too much and turning the excess beans into refried beans for burritos is easy. I've got a son that lives on burritos. __________________ Kevin

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08-27-2006, 08:58 PM	#42
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	You should all know by now that the baking powder/soda is supposed to remove the flatulance factor from the bean.