Best Slow Cooked Pinto Beans With Dried Chiles Recipes

SLOW COOKER PINTO BEANS

Steps:

• Cover pinto beans with water in a large bowl; allow beans to soak overnight.
• Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
• Pour enough chicken broth into the slow cooker to cover the other ingredients.
• Cook on High until beans are very tender, 5 to 6 hours.

SLOW COOKER PINTO BEAN CHILI WITH GROUND BEEF

Steps:

• Gather the ingredients.
• Rinse and sort the pinto beans, picking out any malformed beans or small stones.
• Combine the pinto beans and water in crock pot.
• Cover and cook on high for 3 hours or until beans are tender (this step can be done quickly on the stovetop as well).
• Heat the vegetable oil in a large skillet over medium heat. Add the onion, bell pepper, and hot pepper and cook until softened.
• Transfer to the slow cooker.
• Add the ground beef to the skillet and cook until no longer pink, turning and stirring frequently.
• Drain thoroughly and transfer to the slow cooker.
• Add the tomatoes and chili powder to the beef and beans; stir to blend. Taste and add salt and freshly ground black pepper, as needed.
• Reduce the slow cooker heat setting to low; cover and cook for 3 to 4 hours longer.
• Top chili servings with your favorite optional garnishes.

SLOW COOKED PINTO BEANS WITH DRIED CHILES

Steps:

• 1. I don't soak my beans since they are cooking over night. Place in a crock pot and add enough water to come about 3" above beans.
• 2. Remove the seeds and stems from three dried peppers, I use New Mexico mild or Guajillo. Crush in food processor, add to crock pot.
• 3. Smash garlic cloves and add to crock pot. Add cumin and salt. Set on low, cover and go to bed. You will smell these delicious things slow cooking all night, so sweet dreams!

SLOW-COOKER ZESTY PINTO BEANS

Steps:

• In large saucepan, combine beans and 10 cups water. Bring to a boil. Reduce heat to medium-low; simmer 1 to 1 1/2 hours or until beans are tender but still firm, stirring occasionally.
• Drain beans, discarding water. Place beans in 3 1/2 to 4-quart slow cooker. Add 2 cups water and all remaining ingredients except tomatoes; mix well.
• Cover; cook on low setting for 8 hours.
• Add tomatoes; mix well. Cover; cook an additional 1 to 2 hours or until beans are tender.

SLOW-COOKER PINTO BEANS

Steps:

• Sort beans and rinse in cold water. Add beans to a greased 3-qt. slow cooker. Add the next 10 ingredients; stir., Cook, covered, on high 2 hours. Reduce heat to low; cook until beans are tender, 6-7 hours. Serve with slotted spoon. If desired, top with fresh thyme sprigs. , Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.

SLOW COOKER PINTO BEANS

Steps:

• Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.
• Pre-soak ham in a separate pot, for at least 2, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham soaking liquid. Add more water until ham hock is completely covered.
• Add onion to slow cooker with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender, about 5 hours.
• House Seasoning:
• Mix ingredients together and store in an airtight container for up to 6 months.

PINTO BEAN CHILI

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.

WHITE CHICKEN CHILI

Steps:

• In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
• Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.
• To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro.