How to Cook Pinto Beans – Different Steps for Each Type of Recipe
It’s time to learn how to cook pinto beans. If you’ve never tried this classic South American dish, you’re missing out on one of the tastiest foods you can create. South American countries, like Peru and Mexico, rely on pinto beans as their main source of protein. These hearty beans add an incredible amount of flavor to stews, salads, desserts, and even chili! This article will help you understand just how to cook pinto beans in a crockpot.
First, preheat your crockpot to bring your water to a simmer. Then, use a wire rack to dry out the dried pinto beans in the lower part of the pot. You’ll want to avoid putting the dried beans in the same pan with your cooking ingredients, as the combination of both will defeat the purpose.
You’ll want to drain the cooking liquid from your beans if they’re still wet.
In a large saucepan, bring the water to a boil and place in your dried beans along with 2 tablespoons of chopped onions. Place this in your crockpot and set your timer to five minutes. When the timer goes off, remove the onions and beans from the heat source and let sit for five minutes.
Once the five minutes are up, open the valve of your crockpot and transfer the pot to the cool shelf. Close the valve again to keep the contents warm while they continue to cook in the pot. Your goal is to have them in optimum moisture and all the spices are ready to go when you are ready to use them. The cooking process should be completed by draining your pot through a mesh filter paper into a bowl, which is again sealed until you are ready to serve it.
Another option is to either heat your pot or put the pot in the freezer for several hours to get rid of the beans beforehand. That’s not necessary, though, as either way that you choose to cook your Pinto, the heat will naturally draw the water out. If it doesn’t, then you might consider heating your pot for at least a few hours to naturally thaw the beans ahead of time.
If you find that you don’t have dried beans in your refrigerator, you can always soak your beans instead.
Simply soak the beans in water for a few days to get all the moisture out, then just soak them in the water again to rinse out the solids. Any leftover water can be drained away in a strainer before serving. This process is just as efficient as using dried beans, though it may take a little longer. Soaking your beans in water does give you the chance to determine what seasonings work best and also helps you ensure that you get all the natural flavor and texture from the beans themselves.
When you are ready to start cooking your dish, you’ll want to bring the pot to a boil over medium-high heat.
Once the pot starts to simmer, immediately turn the valve down to the lower setting so that the steam doesn’t escape. Once the steam begins to evaporate, then simply add in the water to cover the steam behind the valve. You mustn’t open the valve while the pot is on the burner since that could cause a flame to ignite in your cooking process. Once the valve is closed, then simply place the lid back on the pot and gently put the pot in the oven or onto a warming rack to continue the cooking process.
If you’re going to drain your pinto beans, there are two options. You can either run the water through a strainer into a large bowl or pot, or you can purchase an inexpensive coffee chiller that has a built-in strainer that can be placed directly over the pot as it is in the oven or just on the warming rack.
Simply place the chiller over the beans and turn on the heat, allowing the water to drain through the coffee chiller and into a separate container. Once the water drains, then run your water through your drain and set your pot in the same location where you cooked it. Repeat these steps until your recipe calls for water draining through the seeds.