Friday, January 15, 2010

Recipe: Derek's (almost) Famous Pinto Beans - Crock Pot Method

These pinto beans are used in tons of other cast iron recipes, so make a bunch and freeze 'em for later. This recipe can be doubled, tripled, quadrupled, or even sextupled.  Seriously.

If you don't happen to have any Dr. Deke's Cast Iron Smoked Spice Mixture on hand (i.e., if you have a life), just season the cooking water to taste with salt, red and black pepper, cumin, granulated garlic, and chili powder.  Add enough salt so it tastes like a too-salty soup.

Remember, there's a lot of pinto bean flesh that needs flavoring... so the flavor of the water should be bold.

Check it:

Ingredients
Procedure
Brine dry pinto beans overnight in 72 oz. of water with 3 tablespoons kosher salt (or 1 1/2 tablespoons table salt).  Discard water and rinse beans.  Add all ingredients (including a fresh 72 oz. of water) to the crock pot, and cook on low for 10-12 hours. Drain if necessary.

Makes enough for a 9 X 13 inch casserole pan of enchiladas. Unless we are using them right away, we usually freeze the pinto beans (flat) in a gallon Ziploc.  This method allows you to easily break off chunks for use at any time (without having to thaw the whole bag).

Great for enchiladas, fajitas, tacos, bean quesadillas, chili, and more.

2 comments:

  1. These are headed to the campsite with us this weekend in breakfast burritos and next to our enchiladas. yum!

    ReplyDelete
  2. Sounds tasty! Thanks for stopping by... and have a great camping trip!

    -Derek

    ReplyDelete

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