Thursday, July 14, 2011

Pinto Beans- in the crockpot

Have y'all ever made pinto beans, or any other dry beans in your crockpot? All I have to say is...thank you Lord. Y'all know I am always huntin' for time savers and money savers. the crockpot!

**Just keeping it real....look to the right of the beans. DIET COKE!!!! Oh, how I like to drink a cold Diet Coke. I am not a fan of sweet tea, but I sure do love me a Diet Coke.**

Back to beans...

Pinto beans- in the crockpot

This time, I used 2 bags of pintos. (dry beans) Dump them into your crockpot and sort through your beans real good. Pick out the rocks and discard.

Fill your crockpot with water. You want to make sure the water is about 1- 2 inches above the beans. Put the lid on your crockpot and let it sit overnight. (you are just soaking) You are not turning the crockpot on yet.

In the morning, turn crokpot on low and add the SECRET ingredient...Caldo Con Sabor de Pollo. (chicken flavored bouillon found in the Hispanic section of the grocery store)

Much love to my friend, Catherine....she introducted me to the chicken bouillon. (the secret ingredient)

Add enough water so that it's about 1-2 inches above the beans.

Cook in crockpot for 8-10 hours. Adding additional water as needed. Check to see if beans are tender before removing. **I made a double batch of beans, so cooking time was approximately 12-13 hours.

Drain beans. At this point, if you want to make refried beans...keep some of the juice. (Refried beans...mash some beans with a little reserved juice, and 1 tblsp more bouillon.)

Let beans cool completely and store in Ziploc baggies.

Lay the baggies flat and put in freezer until needed.

To thaw beans, put the baggie directly in the microwave. Defrost.

Pinto beans- crockpot method
Recipe by Kristi's Dishes

1 bag dried pinto beans
2 heaping Tblsp Caldo Con Sabor de Pollo/ Mexican Chicken Flavored Bouillon
enough water to cover beans
**optional: garlic salt**

Put beans in crockpot and sort. Fill crockpot with water and let beans soak over night. In the morning, add chicken bouillon and any additional water. You want the water level to be approximately 1-2 inches over beans. Turn crockpot on low and cook for 8-10 hours. Drain. Cool completely. Put beans in Ziploc baggies and freeze accordingly.

**I made a double batch. 2 bags of beans and 4 heaping Tblsp of chicken bouillon...beans slow cooked for 12-13 hours.**

The double batch gave me approximately 10 servings. A serving of beans for my family is about 1 cup. We add the beans to tacos, nachos, burritos, soups, and stews.

I am gonna tackle some black beans next week. I think it would be nice to have some in the freezer before school starts. We seem to eat alot more beans during the fall and winter months.

One big pot (dish) of beans..... Kristi


  1. I love it, I have pinto & black beans cookes in freezer bags in freezer, ready for chili or taco salads, awesome idea!


  2. Good Job Stephanie!! I just made a pot of black beans this week. It made over 10 serving size baggies. I am getting excited for chili! I am getting excited to use those beans for "football" food too. Taco salads sound yummy! Thanks for sharing your great ideas!