Pinto beans are a staple for Texans. We wrap them in tortillas, mash them for refried beans, eat them with our Tex-Mex, but never in our chili. Today, I offer the easiest pinto bean recipe you’ll ever find.
- 1 16 oz bag of dried pinto beans
- 8-10 cups of water
- 1 16 oz jar picante sauce
- Place dried beans in a colander and wash thoroughly. Discard any misshapen beans and rocks (yes! rocks sometimes make it into the package).
- Place beans, water and picante sauce in a slow-cooker.
- Set on high and cook for 3-4 hours (or on low for about 8 hours).
- BAM! Beans!
Optional: In the last hour or two of cooking, slice pre-cooked sausage and place in with beans.
Doesn’t get much easier than that.
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When I need a heartier meal, I make a pot of rice to accompany the meal. Cornbread goes without saying.
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For those of you who live where the mighty pinto is considered a gourmet item, you can always get them online….or, have your friends mail them to you!
Once you make your first pot of beans, you’ll keep them in rotation, especially in the chilly months or when you have a crowd to feed. You just gotta trust me on this.
Now get to cookin’, cowpoke.