Hello.

I'm new here, but I couldn't resist a good pinto bean thread. I am Not a dude. If I post again it will likely be in the cooking forum. My boyfriend is a lurker and a deer hunter (he shot an 8 point on opening weekend and just bought a new Weatherby).

Anyway, I was looking around for good deer recipes and here I am.

dog-that recipe is similar to mine and my Grandmother taught me not to salt beans until the last 30 minutes because it will make them tough. However, a good slab of cubed salt pork in the slow cooker with your soaked beans does work well because the fat of the pork is enough lube to cancel out the salt in the pork.

dave-I feel 'ya on the beer. I've tried that a few times and I've found that using room temperature flat beer (just a 12oz can or bottle) for 1/4 of the liquid minimizes the damage. Soaking the beans TWICE (overnight in one batch and then changing the liquid and soaking for a couple more hours in fresh liquid) also cuts down on the farts.

SO, here is my method:

1. Soak 1lb dry pinto beans overnight in a large bowl at room temp with 3/4 volume water and 1/4 volume flat, room temp beer (or just 100% water). Be sure to have enough liquid to cover the beans by at least an inch. In the morning, throw the beans in a large strainer and set them under the tap. Rinse the hell out of them and look for rocks or "duds" and discard them. They are easier to spot this way after the good beans have swelled from soaking.

2. In a fresh bowl, return the beans to fresh soaking liquid and let soak another couple of hours. All of this soaking may seem excessive, but it cuts down on gas and ensures you get rid of grit. Pre-soak rinsing the beans helps as well. Drain the beans and pour them into your slow-cooker. Add enough water to cover the beans by about an inch and a half. I've used home made chicken, beef, or vegetable broth for cooking liquid for extra flavor, but it isn't required.

3. Chop 1-2 large onion(s), crush and mince 4 cloves garlic, finely chop 2 jalapenos and 1 habanero (depending on your tolerance, seed the peppers or add more), some shakes of chili powder(home made is best....PM me for recipe) and cayenne, a tbs Mexican oregano, plenty of fresh ground pepper, 1 can of Rotel, and a few slices of chopped salt pork. If you don't use the salt pork, add at least 1/4 cup of olive oil. If you have leftover uncooked ham or some pork butt, it is a nice substitute.

4. Set your slow cooker on low and walk away. Check it every 4 hours and add water as needed, but keep the liquid level at about 1/4 inch above the beans.

5. At the 8 hour mark, add Cajun seasonings (http://www.foodnetwork.com/recipes/emeri...ipe3/index.html)

6. Let the beans continue to cook for at least 30 min. Taste test the broth. If you are happy, you have some great pintos. Eat them. If you have leftovers, they freeze well and also make GREAT refried beans in your iron skillet. If they are lacking something, season them. Add cilantro, salt, etc.

The most important steps are the soaking, rinsing, and slow cooking. If you follow that, the seasonings are all yours.

i'd say you know your beans wheelsonfire~

Boracho Beans Soak your beans overnight. When your ready to cook em use beer/water 50/50 mix. Slow cook em and throw a few garlic cloves, whole, bacon and Jalapenos, whole also. When almost done about 30 minutes prior to serving add sliced onions(do it the end so they dont become mush) Take the garlic out when done. I like to eat the Japs alongside the beans. Serve with your favorite main dish and corn tortillas or cornbread mmmmmmmmmmmmmmmmm make you wanna slap your momma

What i was looking for!

I recently fell in love with my new pressure cooker. I can get it done quick and you can't tell a difference.

Now THIS I'm gonna try!

Here's my thread/recipe (it was like 5 threads down on this page):

http://www.texashuntingforum.com/forum/u...ans#Post1120539

Got all my ingredients together and gonna get my beans going about noon the kids wanted me to start them yesterday but I put it off. I make 6 pounds of beans every time and they usually only last maybe 2 days due to everyone wanting some even the old men at the coffee shop lol

I use a basic pinto bean recipe except I make it with the outside "crispy" parts of leftover brisket instead of ham or bacon. You know the dark stuff everybody cuts off. It adds a smokey flavor. My wife likes my brisket but she LOVES my beans the next day!

i also do that when i have a few briskets on the pit! hard to beat

Bump

Pour a 2-lb bag into a pot of water , bring to a boil then take them off the burner and let them soak over night . Next morning I put them in a crock pot with a small ham bone or a chunk of salt pork ( you can buy in the bacon section ) and turn on high for about 2-3 hours then turn to med. until supper time then serve over a bowl of cornbread . The only thing I add to the crockpot is alittle chili powder and for good flavor chop up a jalapeno without the seeds and add to the crockpot about an hour before your ready to eat . Guaranteed to be good !

I'vr been using this recipe since you posted it on here the first time, and it's as good as beans get! Thnks again!