1 cup pinto beans, rinsed and drained
4 cups water
Place beans and water in 6 quart crockpot and turn on high for 4-6 hours until beans are soft. Drain extra liquid.
The slow cooker is a great way to make legumes. You don’t have to let them soak overnight. Just wash and stick them in the crockpot. It worked great. I’m going to try to make some brownies with pinto bean paste…I will let you know how it goes. Anyone have a good recipe? 3 stars.
Regina K. Rooney says
This is not your recipe, but I have had an issue cooking pinto beans and ham in my 6 qt Instant Pot. Here is what I do: I use 1-1/2 lbs of unsoaked pinto beans in 9 cups water with salt and ham scraps and maybe the bone if I have one. I pressure cook for 40 to 45 minutes. I use natural release. When I open the pot, about a quarter of the beans have floated to the very top and stuck together in a mass. They are mostly cooked, but not as soft as the ones in the bottom. I break up the mass and push them back down and add some cornstarch to thicken the soup. My question is why do they float to the top? What am I doing wrong? Any advice would be greatly appreciated.
Thank you very much.
Hi Regina, I just read this on the internet. Maybe it will help you? “Sort beans prior to cooking to remove “bad” beans and small stones. … Remove “floater” beans–the beans that float in water when soaked–as they tend not to cook so well.”
When I make pinto beans in the crockpot, I also put salt and minced garlic (which you can find in jars in the produce section of the supermarket). So easy and delish!