It’s time to sign up for Crock Pot Wednesdays. I hope you will decide to join me by linking up with Mister Linky below. I appreciate you!
Hubby loves his pinto beans. In fact, so do I. Both of us grew up on them. He is, after all, one of six children! Bless his mom’s heart. She did well to keep all of those mouths fed.
We prefer our pinto beans cooked in the crock pot. Over the years we have realized that the flavor seems so much more intense than it is when they are cooked on the stove top. The truth is, I seldom add anything other than salt to flavor them. They are just that good.
I wish I had an exact recipe, but I don’t. There are some general guidelines, however, that I can give you. You can go from there. Or, you can find plenty of recipes on the web. I just don’t have one. Isn’t this the way many of us cook?
Pinto Beans in the Slow Cooker
Start with a 1-pound bag of pinto beans. Rinse thoroughly and look through them for any pebbles, etc. (Yep. Pebbles, etc. will be there from time to time.). Put the dry beans in the slow cooker liner and cover with lots of water. This is usually about 2/3 more water than beans. We like lots of “juice” with our beans because we eat them as a bowl dish rather than as a side dish. I do not salt at this time but rather wait until about 30 minutes prior to serving. I don’t think it is critical either way (you will find contradictory information on this).
I may add this ham seasoning if I’m not using a leftover ham bone; it’s convenient and certainly is lower in calories. The addition of ham or smoked sausage is strictly your option.
Cook on LOW 8-10 hours. You may want to check the water level and give them a stir or two until you become accustomed to how they are cooking. Beans will vary in cooking time according to their age. You can cook them faster on HIGH, but LOW works for me as I put them on to cook before leaving for work in the mornings.
I’m making enough this time to make Mary Lynn’s Louisiana Red Bean Gumbo (check back to get that great recipe) for this weekend, but for tonight we’ll be eating them with Sour Cream Cornbread and Tomato-Bacon Jam. A warm meal for a rainy evening.
- 1/2 cup butter, melted (I melt it n the skillet.)
- 1 cup cream style corn
- 1 cup sour cream (I use well-drained Greek yogurt.)
- 1 cup self-rising corn meal mix
- 2 eggs, well beaten
- 1 cup finely grated Cheddar cheese (or cheese blend)
- 1/2 onion, grated (optional)
- freshly cracked black pepper
- Preheat the oven to 350 degrees. Mix all ingredients and cook about 20-25 minutes in well greased8 or 9-inch skillet. The batter will be quite thick. YUM
Linked to:
Ha! We are on the same food track…we had red bean gumbo tonight! and cornbread too! I had been so hungry for it.
That looks so yummy! I wish I had a crock pot recipe to share:-(
These beans sounds good. Thanks for your bean tips. Happy TMTT.
I grew up on beans and corn bread so I can’t wait to try your recipes. I’m especially intrigued by the corn bread. Have a great week.
Thanks for letting me know about the pebbles.
I will do pinto. I’ve been doing mostly kidney beans here at home. I must branch out.
YUM cornbread!
MMMMMM, I love cooking these! I wish I knew the name of the ham I use when I don’t have a cooked ham to use. Its in the refrigerated section at the store and it is thick, peppered ham slices. It makes them super yummy! And of course, we have cornbread too!
MMMMMM, I love cooking these! I wish I knew the name of the ham I use when I don’t have a cooked ham to use. Its in the refrigerated section at the store and it is thick, peppered ham slices. It makes them super yummy! And of course, we have cornbread too!
Those look really good. Next barbecue your beans are on.
We just love pintos around here, and especially when they’re cooked in the crockpot. I’ve got to try your sour cream cornbread with it! And I clicked over to the Bacon Tomato Jam….wow….never heard of it but it looks delicious! Have to try that one too. Elaine 🙂
These sound wonderful!! We love beans of all kinds. Can’t wait to see the gumbo recipe!
This sounds good,I’ll have to look for that ham seasoning,I’ve never seen it before.Thanks for the tips and the recipe!
I want to learn to make beans. Thanks for your tips!
sounds yummy
Debbie,
We love pinto beans! I had them at Cracker Barrel on Sunday, and my aunt brought me a bowl today. She cooked hers in the crock pot, and they were yummy! Of course, I made a pan of corn bread to go with them! Talk about good eatin’!!
I’ve never seen the ham seasoning before! I’m intrigued! Where is it usually shelved at the grocery store?
I will also have to direct my friends to your site for the tomato relishes! They sound interesting and yummy!
Many blessings!! Thanks for hosting Crock Pot Wednesday!!
thanks for the tips on beans!!
Do you have an email? I’ve been looking around for it? Thanks.
Your cornbread recipe sounds amazing! I have to make this and the beans for my hubster. He loves beans and cornbread!
I love pinto beans and corn bread!
I love pinto beans and cornbread! And with fall just around the corner I think I will be having them soon and often. Thanks for sharing with us! And thanks for inviting me to Crock Pot Wednesday!:)
Yum! I love crockpot meals…thanks for the invite I will have to start cooking in the crockpot more often 😀
Do I need to link a recipe that I’ve very recently posted, or can I link up to one that was posted a while back? I’d like to participate, but I don’t always have a newer post to use.
We like pinto beans and I’ve never tried them in the crock pot! Think I’ll try them this way soon. Thanks for the idea!
Yummy! Pinto beans are good for you, too.
Thanks for hosting Crock Pot Wednesday!
Jane
Looks yummy! We love pinto beans around here too!
Wow! The beans sound really good with the addition of ham seasoning. I’ve got to try your cornbread recipe. Sounds sooo good!
Great recipe. I shared it with my reader for “Crock Pot Wednesday” at
The Crock Pot Blog
Yum, I do love beans in the slow cooker. Great event! I added a button for it on IHCC.
Thanks for the invitation to Crock Pot Wednesdays! I look forward to seeing everyone’s future posts.
And I already screwed up my first posting by forgetting to include the recipe name. D’oh …
Oh yum — and that ham concentrate? I haven’t seen it before, but it’s soooo perfect and I know markets just by me that I have to be able to get that from. Thanks!
I want to use my crockpot much more than I do and perhaps this can be my inspiration to do just that. I wil try to do something, next week, and if I make it happen, I will share.
I love the crock pot but I have to prepare it before I go to work and I am not necessarily that organized.
Hey, thanks for stopping by–we will definitely link to your Crockpot Wednesdays, we FruGals couldn’t live without our Crocks!
Suzanne
What a great cooking club. I love my crock pot. Can you link up periodically or does it need to be every week? Thanks for coming over to my blog! I love yours and will enjoy following you : D
The cornbread sounds heavenly. Loveit!! Great recipes and perfect bean tips!
I’d love to join you, but need to wait until I get my new camera. My
USB and the port on the camera are dead and so my posts are photoless (unless there’s free photo available). As soon as I get my new camera, I’m on it. Thanks for visiting The Food of Love.