Sunday, January 25, 2009
Homemade Pinto Beans
Growing up I always loved homemade beans. There's something about their taste that sets them apart from canned. Making them is the easiest thing in the world too, so lets do it.
(let me preface you, I don't use measurements on this but I'll try my best to give you an idea.)
bag of pinto beans (I'd suggest trying a small batch first + they cook faster.)
4 cups of water
1 clove of minced garlic (or 1/2 tsp garlic powder)
1 tsp salt (or more to taste)
Wash beans in colander and make sure to pick out any abnormal ones, they usually don't cook well anyway.
Dump the beans, garlic and pepper into crock pot and cover well with water. Set on low if you have time (like overnight etc.) or high if you're wanting them to cook faster, under 4 hrs. I'd recommend for your first batch if cooking on high, to be at home. Sometimes my crock pot gets too hot on high and if I'm at work, I can come home and almost be burning the beans.
Periodically check/test the beans as they cook making sure they are immersed in the water. It's not a bad thing if there's a lot of water, you can always dump the excess but if the beans dry out, you can't fix that. Once the beans turn a solid tan color and are no longer spotted, they're ready to be tested. If the beans are soft they're done, if they're sort of chalky, they need to cook a bit more. These beans work great for the Healthy Tostadas.