Blue Ribbon Pinto Beans - Recipe

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BLUE RIBBON PINTO BEANS

Once you try this method of cooking pinto beans, you will never pre-soak again! My deceased Mother-in-law was an excellent cook and she taught me how to cook pintos.

1 lb. bag dried pinto beans
salt (to taste)
canola oil
large onion, chopped

Look over Pinto Beans and remove rocks and imperfect beans, wash well and drain. Place in large boiling pot with a good thick bottom, like Club Aluminum Dutch Oven with lid.

Important: Do not pre-soak beans!!

Cooking in this way will cause them to become a beautiful reddish color in a thick soup.

Place beans in a pot of water filled almost to the top. Bring beans to a boil and reduce heat to medium/low. They will continue to cook and you will have to add more HOT water until beans are tender. When tender, add salt to taste, 2 tablespoons canola oil and one large chopped onion.

Continue to simmer...as soup begins to thicken you may have to lower temperature. Be sure that there is an adequate amount of water, cooking down to make a thick red soup.

When done, (about 3 hours later) cook the juice down. You can remove the lid when the beans are done and turn the temperature back up to cook down the soup.

Enjoy!!

Submitted by: Jewel

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recipe reviews
Blue Ribbon Pinto Beans

· Oct 22 · #8756

Heidi says:

This is soooo good! Finally I know how to cook pinto beans in a delicious way.

· Oct 27 · #9364

Lars says:

Pre-soaking beans is a plus not a minus. Makes them more digestable.

· Nov 5 · #10548

Lisa replies:

I agree with Lars. My mom does the non-soak method and I would rather not eat them due to the digesting after effect.

· Apr 26 · #33549

Robert (Louisiana) says:

You can add a cube of chicken boulion while cooking for added flavor and put a pinch of baking soda for the digesting effect.

· Aug 4 · #41955

Avis (Georgia) says:

You can also add a potatoe to soak up some of the "gases" of the pintos. And I have added beef boulion to pintos. Just cut back on the amount of salt that you add.

· Aug 27 · #44016

Char (Maryland) says:

Great recipe, I use salt pork strips in place of canola oil, definetly a great recipe, thanks for sharing!

· Oct 2 · #47071

Mona (Oregon) says:

These beans sound great. I can't wait to try them. By the way, the gas doesn't come from the beans themselves so putting a potato in with them won't do anything. The gas comes from the bacteria living in your gut as they digest the cellulose which humans are incapable of breaking down. :)

· Jun 21 · #184964

Jo (Rhode Island) replies:

The gas is from the beans. Baking soda and pre soaking work.
Biologist.

· Nov 7 · #50349

Jana (Alabama) says:

GREAT recipe. I've made it a several times now and perfect each time. Can leave it as simple but flavorful pintos or add spices, tomotoes, peppers and meat to make a great chili. I like to make a couple of pounds of beans at a time and freeze some to use later like canned beans. Freezes beautifully and very economical.

· Apr 12 · #66230

Pappy Bill (Kentucky) says:

This is great - love the soupy consistency, I added a can of diced tomatoes to mine but left out the oil and added a pack of Goya ham flavored concentrate plus a clove of garlic cut up. Yummy Yummy

· Jul 12 · #73145

Jean (Texas) says:

I cooked these beans just like it said and they are WONDERFUL. As a rule I don't eat pinto beans but my husband loves them but these I loved. We did enjoy!!

· Aug 4 · #74940

Ken Williams (Alabama) says:

Yes. the beans will cook this way, but the gas does come from the complex carbs in the beans. in the initial soak, many of the indigestible carbs leech out. Discarding this first water make the beans easier to digest because those carbs are discarded. Pre-soaking is an important step for good healthy beans. Studies show that very little of the nutrients are lost using this method. IMO it's a good trade off.

· Aug 18 · #76216

Valerie (California) says:

Try adding a can of Rotel to the recipe and 3-4 strips of hickory bacon instead of oil.

· Oct 13 · #80908

Laura (California) says:

Another great addition during cooking is a hamhock. If you don't have the time to stay home during the cooking process you can place them in a crock-pot and increase the cooking time for up to 8 hours. I have been doing this method for years.

· Nov 4 · #82720

Caraway (Texas) says:

Yes! This is awesome... I cooked the ground meat, onions, brown sugar, soy sauce, and chives together and dumbed it in the beans during last 30 minutes (that mixture goes well with potato salad as well).

· Jan 3 · #90221

Barb (Minnesota) says:

This is not the proper way to cook pinto beans. I am from the deep south. You pick them and then soak them. You use meat i.e. (neck bones, turkey tails, ham hock or even pig feet or steak), also black pepper, a tad bit of sugar and of course salt. You cook them kind of slow and you watch them from time-to-time in case they need water or you can cook them in a crock pot even.

· Jun 17 · #102978

Elaine (Texas) says:

My MIL, born and raised in AR, 5 star cook, always soaked beans. This recipe is good, but I like soaked better.

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