Sep 18, 2009

Crock-Pot Pinto Beans (Pinto's) with Brazilian Salsa Vinaigrette

Slow Cooker (Crock-Pot) Pinto Beans and Brazilian Salsa (Vinaigrette)


This is my go to recipe for Pinto's. It's basically fat free and tastes great.

Ingredients:

1 bag Dried Pinto Beans, rinsed well and soak overnight.
Fresh Pepper
Water, enough to cover beans by 2 inches
1 tsp cumin
1 tsp chili powder
2 tsp garlic powder
*Salt at the end, or use tony's chacherones

  1. Pour beans out onto a flat surface, so you can see if there are any rocks in the beans. Remove any rocks or bad beans; Rinse well in a colander. 
  2. Place beans in the Crock-Pot. Cover about 2 inches over the beans with water. Allow to soak overnight; Drain water.
  3. Fill Crock-Pot back up with water - about 2 inches above beans. 
  4. Add in seasonings. Leave out salt and add during the last hour of cooking or add individually to bowls.
  5. Cook on low for 8 - 10 hours  Serve with 1/2 cup brown rice, and Brazilian Vinaigrette (recipe follows) 
Brazilian Vinaigrette, AKA Brazilian Salsa or Pico de Gallo goes great with this dish!

If you would like to make refried beans, drain the liquid, making sure to reserve a little in case your beans are too dry. In a large pot, heat up a little lard, shortening or oil. When grease is hot drop in beans and smash with a potato smasher until you reach the desired consistency. If beans are too dry add a little bean liquid.

To make black beans: rinse and sort beans. Soak overnight in slow cooker. Drain. Cover with water 2 inches. Add 1 tsp salt, 1/8 tsp black pepper, 1 tsp garlic powder, 1 tsp dried onion flakes, 1 tsp cumin, 1 tsp chili powder, and 1 tsp dried cilantro. Cook on low 6-10 hours or high for 4-6 hours.

To freeze black beans: Allow beans to cool. Place into storage container, or freezer bags; label and date; and freeze. To use, remove from freezer and thaw in microwave, at room temp or in refrigerator over a bowl. Use in tortilla soup, black bean soup, black bean hummus, mango black bean tostadas, Enchilada Casser-ole!, or your favorite recipe.


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