June 29, 2022
Hi there, Slow Cookerers!
If you are planning on cooking beans for the upcoming 4th of July Holiday, these words of advice may be useful:
➡️ I wanted to talk a bit about beans today. I've gotten some emails saying that "even after cooking for 16 to 20 hours, my beans are still rock hard."
Ok. This is usually a sign of old beans. If you've got beans that have been hanging out in the pantry for quite a while (you can't remember buying them) then it's probably time to use them for an art project.
Or bury them in the backyard and build Jack a forest.
Old beans just won't soften -- all the moisture has been sucked completely away.
If you are in a higher altitude than I am (and you probably are because I'm in San Francisco) it might take longer than 8 to 10 hours for your beans to soften -- but after 12 to 14 hours I'd probably redline the beans and Call It.
That said: soak the beans.
Soak overnight in cold water and then in the morning dump the water and pick out any weird looking beans and rinse again in cold water.
if you do not have time to soak, do a quick-soak.
Put the beans in a large stock pot with enough water to cover them by about 2 inches.
Bring to a rapid boil, uncovered.
Boil rapidly for 10 minutes.
Cover, and remove from heat and let the beans sit in the water for at least 1 hour.
Drain and then use in your favorite recipe.
Speaking of Favorite Recipes... here you go!
(click thru for photos and reviews)
serves 8 to 10 as side dish
serves 5 or so as main course
1 pound dried pinto beans, soaked overnight
1 small yellow onion, diced
1 pound lean ground beef or turkey (optional)
1 red bell pepper, seeded and chopped
1-2 tablespoons Worcestershire sauce (Lea & Perrins, made in the USA is gluten free)
2 tablespoons chili powder
2 teaspoons kosher salt (if you are prone to hard beans, leave the salt out until the end of cooking)
1 teaspoon dry mustard
1/2 teaspoon black pepper
1 (10-ounce) can Rotel, or traditional chopped tomatoes, your choice
1-2 tablespoons apple cider vinegar
7 cups water
sliced jalapenos, optional
The Directions.
Sort pinto beans, and soak overnight in lots of fresh water.
If you live in a climate where the house gets terribly hot overnight, put the beans in the refrigerator to soak to keep icky bacteria from accumulating.
In the morning, drain your beans, and pick out any that have split open, or look discolored and shrively.
Pour into a 6 quart slow cooker.
Brown hamburger and onion on the stove, and drain fat. While the meat is cooking, add the rest of the ingredients into your slow cooker.
Start with 1 tablespoon of Worcestershire sauce and apple cider vinegar.
Add the meat, and top with 7 cups of fresh water.
Stir to combine.
Cover and cook on low for 8-10 hours, or on high for about 6. My beans took 6 hours on high to tenderize, and then they sat on warm for another 3 hours.
We're at sea level. If you live in a higher altitude, your beans will take longer to soften.
Taste the beans. If you'd like your beans to have more of a tang, add some more Worcestershire sauce and apple cider vinegar.
Top with sliced jalapeños, if desired.
The Verdict.
We all liked these beans a lot.
I did add a bit more Worcestershire sauce and apple cider vinegar, and the tang was pleasantly pronounced. I also like how the Worcestershire sauce adds a dark color to the broth.
The kids doctored their bowls with lots of shredded cheese and sour cream. I had a bowl for lunch the next day alongside an In N' Out cheeseburger.
It was a wonderful meal.
I get a kick at how the white dots on pinto beans completely disappear after cooking. You can't even find one!
Enjoy!!
Happy Slow Cooking!!
steph
PS: if you don't follow me on social media (you should! here I am on Facebook:
but if you'd like ONLY crockpot recipes, you can use this page:
and on Instagram:
and just for fun --- here is a throwback photo of Sheldon, 2 years ago, on his first camping trip!
:-)
