Yes black beans will work just as well and I believe they will take about the same amount of time
Sent from my iPhone > On Apr 19, 2020, at 4:56 PM, diane.fann7--- via Cookinginthedark > <[email protected]> wrote: > > Sugar, I have never cooked dried beans in the crock pot. Would black beans > work as well? > > Diane > > -----Original Message----- > From: Cookinginthedark <[email protected]> On Behalf Of > Sugar Lopez via Cookinginthedark > Sent: Sunday, April 19, 2020 12:28 PM > To: [email protected] > Cc: Sugar Lopez <[email protected]> > 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 <[email protected]> On Behalf Of > Richard Kuzma via Cookinginthedark > Sent: Sunday, April 19, 2020 6:45 AM > To: [email protected] > Cc: Richard Kuzma <[email protected]> > 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 > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > > -- > This email has been checked for viruses by AVG. > https://www.avg.com > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
