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Question about pinto beans in the crockpot
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Cathy    Posted 11-04-2004 at 11:59:04       [Reply]  [Send Email]
I found a recipe for cooking pinto beans in the crockpot and it says to use salt in the recipe. I have been told that adding salt to pinto beans will make them tough. Does anyone know for sure, if I do use salt will it make my beans tough. I`m going to use ham hocks instead of ham or bacon, and some cut up onion. Infact I just put the beans in my crock pot a few minutes ago. Here is the recipe I found here,,,
Pinto beans in a crockpot
amount of pintos that you want
chunk of ham or about 3 strips of bacon
salt, pepper and garlic powder
1 large pot with lid(for soaking)
1 crockpot with lid
First figure out how many beans you want to cook, then wash them several times until the water runs clear. Put beans in a pot with water to cover and bring to a boil. Turn heat off and let sit for 1 hour. Pour beans and water into your crockpot add water just to cover(water doesn't evaporate in a crockpot) Add your ham or bacon and turn on high. In my crockpot it takes 4 to 5 hours to cook. After about 3 hours season the beans. They will be done when the juice is a dark rich brown. The secret to good beans in a crockpot is to take out a cup or so and mash them and then return them to the bean pot. This makes them thick and good. check the seasonings before serving . I use salt pepper and a little garlic powder. Serve pinto beans with taters,greens or cabbage, mac-n-cheese,and cornbread. Offer sliced onion and tomatoes. Yummy, southern heaven!

I did mine basically the same way except the ham and bacon part. And I haven`t added any seasonings. I just have the beans, water, onion, and ham hocks in.
Any help would be appreciated.


steve19438    Posted 11-05-2004 at 06:29:30       [Reply]  [Send Email]
depending on how well your ham hock is salted you may not need to add salt at all.

Dell (WA)    Posted 11-05-2004 at 00:42:16       [Reply]  [Send Email] mom always soaked the pinto beans in water with arm&hamer baking soda overnite, (that would be the same as cooking for about 1 hr and changeing the water); claimed it took the wind outta'em. Nowadays, we also serve some plain YOGURT as a side topping, also tends to de-wind'em. Also good with lentils. Ya ever notice, beans are always better the second day?

Some of my best highschool wintertime memorys were comeing home to housefull of slowcooked pintobeans, hamhock for flavor, and pan of hot (from scratch) cornbread. That year, dad gotta 50# gunnysack full of pintos right from the farmer's combine. $5 cheap. Fed a family of 6, well fed.........Dell, dang wheres my storesack of "Anasazi Beans"

KatG    Posted 11-04-2004 at 13:29:42       [Reply]  [Send Email]
Hi Cathy...Hubby says cooking beans without salt ruins them...but we like salt also...I been putting salt in beans for 38 years...( oh my gosh)
Judy, my Mother in Law told me to always try and get light color pinto beans because they would be more tender...the dry ones...I looked at different brands and got the lightest they had...sure enough they were more tender than the darker ones...
I like cooking ham in my beans and when they are done mash up a few beans...makes the pot licker thicker...ummmm...I like making cornbread sticks in my castiron stick pan also...seems like kit tastes better, maybe it is just because I think they are pretty...We eats lots of beans on the Crippled G and love every morsel...KAtG

Linda/Utah    Posted 11-04-2004 at 12:21:41       [Reply]  [No Email]
You're on the right track, Cathy. I grew up on pinto beans. Over the years, I've head the salt rumor, but haven't ever had any problems with my pinto beans being tough. Go ahead and add the salt, so the beans have time to absorb it. They'll taste much, much better than if you hold off and add it when they're cooked.

I would suggest mincing fresh garlic and adding it if you have some. Otherwise, the garlic salt will do in a pinch.

Next time you make a batch, be sure to pour the raw beans out on a table or counter top and look through them to make sure there aren't any what my mom always called "rocks" in them.

A quick rinse is fine before cooking - you don't need to wash them to any degree.

The beans will triple in size and volume, so don't add too many to your pot and do watch the amount of water as they cook. You can add more water as needed, but with a crock pot, I'd add either boiling or very hot water. Noting on this earth smells as bad or is as useless as a burnt pot of beans! Well, lentils are about as bad - I burned a pot of them one time and the smell was terrible! If you do burn beans at any time, count on throwing the entire batch away - there's no way to salvage them.

On rare occasion you will get a batch of beans that takes much longer to cook. I don't know why, and this may be the basis of the "don't add salt" rumor.

Beans can cause intestinal gas. One way to avoid much of the problem is to bring the beans to a boil, then discard that water, add fresh water and continue cooking. But, doing this really lessens the flavor. The liquid in the beans just is more watery and has less flavor if the first cooking water is discarded.

You can season your beans with salt pork, ham or bacon. Just cut the meat into chunks or pieces before adding.

Good luck with your beans!

wh - ALSO    Posted 11-04-2004 at 12:40:34       [Reply]  [No Email]
if you happen to over salt them just add a irsh tater or 2 to absorb the salt about 30 minutes before serving. i normally cook a 1 lb pack with a rounded teaspoon of salt, medium onion, plenty of pork roast and maybe a small amount of garlic. wash beans, put in crock, add 5 cups water, meat, salt, garlic -set at 275-300 fro around 8 hours then turn down to 200 and taste. about another 2 hours and serve with fresh cornbread.

Patria    Posted 11-04-2004 at 12:13:49       [Reply]  [No Email]
I don't add the salt but up until the last couple of minutes of cooking.
Cathy...btw, your recipe looks really tasty.

toolman    Posted 11-04-2004 at 12:35:58       [Reply]  [No Email]
you girls sure are making me hungry.

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