Yes, you can do them the same way. Smile sugar "Not that I speak in respect of want: for I have learned, in whatsoever state I am, therewith to be content." -Philippians 4:11 🙏 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar 😘
-----Original Message----- From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of diane.fann7--- via Cookinginthedark Sent: Sunday, April 19, 2020 2:56 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] pinto bean recipes wanted please Sugar, I have never cooked dried beans in the crock pot. Would black beans work as well? Diane -----Original Message----- From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of Sugar Lopez via Cookinginthedark Sent: Sunday, April 19, 2020 12:28 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez <sugarsy...@sbcglobal.net> Subject: Re: [CnD] pinto bean recipes wanted please Richard, Here is a fast way to mnake pinto beans in the cp Note: you don't need the broth, just water will do but the broth gives it that extra flavor Slow Cooker Pinto Beans 1 lb dried pinto beans 32 oz chicken broth ½ cup finely diced onion 1 Tbsp. diced jalapeño 1 tsp. chili powder ½ tsp. onion powder ½ tsp. garlic powder ¼ tsp. pepper Sort beans, removing dirt or rocks. Put beans in slow cooker & add enough water to cover, plus a few inches. Let sit overnight, do not turn on the slow cooker. In the morning drain water, add remaining ingredients and stir. Cover and cook on HIGH for 8 hours or LOW for 10 hours. Do not open the lid while they cook. When the cooking time is done, stir. Taste & add salt if needed. Recipe II: Slow Cooker Mexican Pinto Beans By Chelsie Kenyon - Mexican Food Expert Pinto Beans (c) 2007 Chelsie Kenyon licensed to About.com. Pinto beans are a popular dish in Mexico and can be served with a variety of main dishes. The beans are left whole, and served with a little bit of the broth that the beans are cooked in. These pinto beans are different than refried beans which are mashed and fried after the beans are cooked. This Pinto Beans recipe is actually a great start to make the refried version, but they are also great by themselves. Prep Time: 720 minutes Cook Time: 300 minutes Total Time: 1,020 minutes Yield: approx. 15 servings Ingredients 1 32 oz bag of pinto beans Enough water to cover the beans 32 oz. low sodium chicken broth (home made or from a box) 32 oz of water (about 4 cups) 5 cloves of garlic 1 jalapeno 2 tablespoons ground cumin 2 tablespoons ground chile powder 1 sprig of epazote (optional) Additional water *see instructions 1 teaspoon of salt (or more to taste) Preparation Rinse the beans and pick out any debris. Broken beans are okay and can be left in. Put the beans in a large bowl and cover with enough water to cover the beans by 4-5 inches. Let them soak for about 12 hours. If the beans absorb all of the water, you can strain them, rinse them and add more water to cover them by 2-3 inches. You can also rinse them a few times like that throughout the soaking period if you are available. That is optional. When they have fully soaked, strain the beans and discard the soaking liquid. Rinse the beans one more time and place wet beans into your slow-cooker. Remove the skins from the garlic and chop it or crush it and add it to the beans. Rinse the jalapenos and cut the tip off. Stand the jalapeno upright on the tip and using a sharp knife, start near the stema and slice the jalapeno in a downward motion to cut the jalapeno flesh off of the seeds in the center. Then slice the pieces lengthwise into matchstick size pieces, then slice the matchsticks to make a fine dice. See how to do it here. Add the diced jalapenos to the beans. Add the chicken broth, water, cumin, and chile powder to the beans. The powdered spices might want to float on the top a bit and that is okay. Make sure the liquid is covering the beans by 2-3 inches. Add more water or broth if necessary, but make sure you do not over-fill your slowcooker. If you have to, remove some beans to make sure the liquid is covering the beans, but you still have at least an inch of space at the top fo the slow cooker. Add the sprig of epazote if you have it, and cover the slow cooker. Let the beans cook on high for 6 hours. The liquid should reduce to a slightly thickened broth. If too much water evaporates, add more as necessary. Before serving, remove the sprig of epazote as it is not edible. Stir in the salt, and add more to taste. Serve the beans as a side dish, or use in another recipe. "Not that I speak in respect of want: for I have learned, in whatsoever state I am, therewith to be content." -Philippians 4:11 🙏 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar 😘 -----Original Message----- From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of Richard Kuzma via Cookinginthedark Sent: Sunday, April 19, 2020 6:45 AM To: cookinginthedark@acbradio.org Cc: Richard Kuzma <rmku...@aol.com> Subject: [CnD] pinto bean recipes wanted please If anyone has some uses for a bag of dry pinto beans, that would be great. Please. Rich _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
