Share your love with a big ole crock pot of pinto beans. This bacon and onion pinto bean recipe will warm you up on a cold day. In this video I’ll show you how to make pinto beans in the crock pot with crisp bacon and bacon seasoned onions. I’ll also discuss tips on crock pot cooking and tips on the perfect time to season your beans. Served over a bed of buttered white rice and cast iron skillet cornbread. Enjoy!!
1 Lb. Pinto beans
½ Lb. bacon
1 small diced sweet onion
2 tbls. Kosher salt (if you use table salt use 1 tbls)
1 tsp. course black pepper
1 tsp. chili powder
1 tsp garlic powder
1 tsp paprika
Chives for garnish
4 cups water, perhaps a little more if needed
Soak beans in water at least 4-6 hours. Overnight is okay also.
Discard soaking water, rinse, and sort out any rocks or bad beans. Set aside.
Fry the bacon and pour off excess grease. Set aside
Sauté the onion in the residual bacon grease. Add a pinch of salt to help them sweat.
Add the bacon, onion and beans to the crock pot and mix.
DO NOT SEASON YET (This is explained in the video)
Set the crock pot to high for 6-8 hours, or low for 8-10 hours.
HELPFUL TIP: RESIST TAKING THE LID OFF FOR AT LEAST THE FIRST TWO HOURS AS YOU LOSE 15-20 MINUTES COOKING TIME EVERY TIME YOU REMOVE THE LID.
After 4 hours inspect the beans for wrinkling or cracking. When you see this it’s time to season the beans.
Add the seasonings and stir. Replace the lid and continue to cook until the beans are soft.
Using a potato masher, mash in several areas to help thicken the bean juice. You could also use cornstarch mixed with bean juice and water to thicken the juice. (2 cups of bean juice, ½ cup water and 1 tbls cornstarch)
Garnish with chives and or Jalapeno slices.
Serve over white rice.
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License: Creative Commons
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