heather_in_sf
Well-known member
from post #15589. I found that I only has 1/2 cup of pinto beans left from Santa Fe, but I had a good pound of canneli beans from the farmer's market. Last night I putthem in salted water to soak (CI's method of brining beans). This morning I assembled everything in the crockpot, using black forest ham from the freezer and green chile from NM instead of jalapeño. This was such a lifesaver as it was a traumatic morning, lots of drama, and a nice pot of beans is really helping. On top of that I opened a window and six giant flies came in
and I spent much of the day dealing with drama AND killing flies like a mad woman with my electric bug zapper! As you can imagine a glass of wine and a delicious bowl of beans really hit the spot...
Here are Dawn's original notes: I just put on a pot of REC: Pinto Beans With Ham for the crockpot that I found on Recipezaar to use up the tons of leftover ham, and decided to actually follow the recipe to the T. What a hassle it is to weigh and measure everything out. I can see why some people do not like to cook. If you don't have an instict about how much "flavor" you want in your food and have to follow a recipe, it can be rather tedious. I even weighed the ham. Here is the recipe that I am using and I am anxious to see how it turns out. Do you all measure and weigh when you cook? I know baking is one thing, but cooking? Of course if I had read the note, I would have cut back on the black pepper and jalapenos for the wimp factor in my family. Geez, now I will probably have a huge pot of pinto beans that only I will eat. As per usual, sour cream to the rescue!
Pinto Beans With Ham for the Crock Pot Recipe #157593
I used to spend all day cooking a pot of beans and watching them carefully so they didn't burn. The crock pot solves that problem. Serve a big bowl of these with big piece of cornbread...That's good eating.
by Sandy in Houston
½ day | 5 min prep
SERVES 6 -8
1 lb dried pinto bean, sorted and washed
5 cups water
1 large onion, chopped
4-8 ounces cooked ham, chopped
3 garlic cloves, minced
2 jalapeno peppers, seeded and chopped
1 tablespoon chili powder
1 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
salt, to taste
Cover beans with water and soak overnight; drain.
Place beans in a 6 quart crock pot with water and remaining ingredients except salt. Cook on low setting for 8-10 hours, or until beans are soft and done. Stir a couple of times during cooking, if possible. Add salt after beans are done. Cooking salt in the beans will make them tough.
Note: The jalapenos will give your beans a bit of heat. You can control how hot you want them by the amount of pepper you add. If you want no heat, replace the jalapeno with 2 tablespoons of chopped green bell pepper.
and I spent much of the day dealing with drama AND killing flies like a mad woman with my electric bug zapper! As you can imagine a glass of wine and a delicious bowl of beans really hit the spot...
Here are Dawn's original notes: I just put on a pot of REC: Pinto Beans With Ham for the crockpot that I found on Recipezaar to use up the tons of leftover ham, and decided to actually follow the recipe to the T. What a hassle it is to weigh and measure everything out. I can see why some people do not like to cook. If you don't have an instict about how much "flavor" you want in your food and have to follow a recipe, it can be rather tedious. I even weighed the ham. Here is the recipe that I am using and I am anxious to see how it turns out. Do you all measure and weigh when you cook? I know baking is one thing, but cooking? Of course if I had read the note, I would have cut back on the black pepper and jalapenos for the wimp factor in my family. Geez, now I will probably have a huge pot of pinto beans that only I will eat. As per usual, sour cream to the rescue!
Pinto Beans With Ham for the Crock Pot Recipe #157593
I used to spend all day cooking a pot of beans and watching them carefully so they didn't burn. The crock pot solves that problem. Serve a big bowl of these with big piece of cornbread...That's good eating.
by Sandy in Houston
½ day | 5 min prep
SERVES 6 -8
1 lb dried pinto bean, sorted and washed
5 cups water
1 large onion, chopped
4-8 ounces cooked ham, chopped
3 garlic cloves, minced
2 jalapeno peppers, seeded and chopped
1 tablespoon chili powder
1 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
salt, to taste
Cover beans with water and soak overnight; drain.
Place beans in a 6 quart crock pot with water and remaining ingredients except salt. Cook on low setting for 8-10 hours, or until beans are soft and done. Stir a couple of times during cooking, if possible. Add salt after beans are done. Cooking salt in the beans will make them tough.
Note: The jalapenos will give your beans a bit of heat. You can control how hot you want them by the amount of pepper you add. If you want no heat, replace the jalapeno with 2 tablespoons of chopped green bell pepper.
