Can anyone tell me how to cook dry pinto beans in a crock pot? I have never made beans before (even on the stove) so I need good directions with times! Do I need to soak overnight? I plan to season with Bacon, when should I add it to the pot? And how much water is needed? Thanks much!

-- ellie (elnorams@aol.com), November 03, 2001

Answers

Dear Ellie, I soak my beans (about six-to-eight cups-I have a big slow cooker) of pinto beans in a glass jar overnight. Then I rinse them in cool water and pour them into my slow cooker. I add oinons sauteed in olive oil and and sick a half cube of butter( if you want) in the middle. A teaspoon of salt and some pepper and basil,garlic, whatever herbs you like to add. Cover beans with water and set on low and let cook all day. They are done when they are soft. If you forget to soak them overnight, that is ok. They will just take longer. I dont know about Bacon. We dont eat meat. Nylene

-- Nylene Schoellhorn-Puha (Nylene.schoellhornpuha@verizon.net), November 03, 2001.

Here's my way- I soak beans anywhere from 8 hours to overnight, rinse and sort, place in crock pot with enough water to cover beans plus a couple inches. I throw in chopped fresh celery and onion,salt and pepper and let it cook all day, then about an hour before dinnertime, I add savory and whatever meat--I use browned polish sausage slices or fried bacon pieces--not raw bacon, it is terribly soggy. Ham cubes are great too, any smoked pork I can think of would be good. Enjoy! -Debbie

-- Debbie Trimble (risingwind@socket.net), November 03, 2001.

I always soak my beans during the day and cook them in the crockpot overnight and part of the next day. Doesn't seem to matter if I cook them longer. I do this because we eat our big meal in the middle of the day.

-- Dee (bdforce@theriver.com), November 03, 2001.

Ellie, here is my suggestion. if you don't want to soak overnight here is a Quick method, put beans in pot on stove, cover with water and bring to boil, let boil for 2 minutes, shut off heat and let sit for 1 hour. Right before beans are done soaking cook chopped up Bacon (I like bacon ends or thick cut) and chopped onion in fry pan until they have some color (slightly more than limp). Rinse Beans and add to crockpot with Bacon & onion and cover with water and add desired spices. Cook on low til done (4-5 hours).

Here is a few varations you could use a Ham Hock or left over chopped ham or Sausage (sliced links or ground). When adding meat be sure to precook the meat some til it has some browning or use smoked meat. I sometimes add a little Salsa for additional flavor.

-- Mark in N.C. Fla. (deadgoatman@webtv.net), November 03, 2001.

I've made bean soup in the crockpot from start to finish, no soaking before time. You just have to cook them on high for a long time - like 10-12 hours.

-- Christina (introibo2000@yahoo.com), November 03, 2001.

Above is all good. However, one basic starting point they left out, and since you say you've never made beans before, I'll add it. FIRST, before everything else, pick over your dry beans. Take half or a full cupful at a time, spread them out on something flat (say a cookie sheet), and pick out any bad beans or foreign matter (straw, other seeds, STONES). Purely makes your dentist's day if you miss any stones, and they WILL be there sooner or later - just inevitable with the way they machine-harvest beans.

-- Don Armstrong (darmst@yahoo.com.au), November 03, 2001.

I clean mine as Don mentioned, rinse them, put 1 cup of beans in the pot with 2 cups of water , onion and any other seasonings. Then heat on high for 1 hr, then switch the pot to low and let simmer all day or until soft.

-- Jay Blair in N. AL (jayblair678@yahoo.com), November 03, 2001.

When soaking your beans always put about 1/4 cup of baking soda to 1 lb.dry beans and bring to boil till that frothy scum comes on top and then rinse off and use. That stuff is what gives you gas and indigestion. Once you see what comes out of the beans you would not want that in you anyway. Always have your beans soft to eat before adding sugar of anytype . Sugar keeps uncooked beans from softening. No one will complain of tender beans .It is those hard ones that they pass by. Terry

-- Terry Lipe (elipe@fidnet.com), November 03, 2001.

Here's a way to cook beans with a bit of a Tex-Mex taste:

Soak a pound of pinto beans in a large crock pot overnight in about six cups of water. Don't drain the water off. In the morning add: a pound of taco meat (ground meat cooked and seasoned with taco seasoning), about a cup of chopped onion, one can of Rotel tomatoes (tomatoes and green chiles), about 1/4 cup of chili powder (this can be adjusted down if its too strong for you) and salt. Let them cook all day (at least eight hours).

To save time, when I make tacos I always cook an extra pound of meat and put it in the freezer just for this recipe. I also buy onions already chopped in the frozen foods section of the store.

-- Linda (ls1202@yahoo.com), November 03, 2001.

Ellie,

So far everyone seems right on in their answers. i don't have a lot of time to mess with beans so I pick through the beans (usually I cook a bag from the grocery store at a time) then I rinse them well, throw them in the crock pot and add 6 cups of water. I think 1 bag of beans = 2 cups. Some times I throw in a chopped onion and some garlic. I learned to wait to salt until the end of the cooking period as some of the beans remain hard if you put salt in earlier. If I start the beans in the morning say 9 am, on HI they are done by about 4 pm. I often heat a little oil and fry some cummin seeds to add or garlic if I didn't add it earlier. Sometimes I add tomatos to the beans while they cook or a ham hock or bacon. that is all up to you and your preferences. We eat the beans with rice or whole wheat flat bread (tortillas or pita). Good and good for you too:) All the Best! Darlene

-- Darlene (tomdarsavy@cs.com), November 04, 2001.

Your beans won't have hard skins if you delay putting in the salt until the end. Actually according to my favorite chef, Jeff Smith, most gas produced from beans come from folks "fermenting" them by soaking. I think the can's of Rotel are about the perfect seasoning in the crockpot. Vicki

-- Vicki McGaugh (vickilonesomedoe@hotmail.com), November 05, 2001.

don't forget the cornbread !!!!

yum, now i am hungry !

good luck

gene

-- gene ward (gward34847@aol.com), November 05, 2001.