Tips and Recipes for Cooking Pinto and Lima Beans in a Slow Cooker
- Thread starter favored7
- Start date
tulipdancer
New member
Soak your beans 8 hours or overnight. Drain. Use stockpot. Cover beans with chicken stock & water. Bring to boil. Reduce to simmer. Cover and cook till tender. If you want to thicken broth remove cover last hour or two.
@tulipdancer thank you 
Look your beans take out any stones or bad looking beans. Rinse them well. Place in large bowl with some baking soda and cold water the night before cooking. Place in fridge. Early next morning rinse your beans very well. Place in slow cooker or on stove top. Add large chunk of jowl bacon. Salt pepper to taste. Allow to cook all day at just shy of a boil. Replace water as needed. Round supper time they should be soft. Remove from heat enjoy.
Soak overnight- rinse- add to your pot- cook in water ( add some stock or better than bullion or vegetable/ chicken/ broth - then cook low and slow 6-8 hrs in crock pot or even overnight - Add a pinch of salt/ ( if using bullion or salted broth omit the salt) pepper-if you have any aromatics lying around — things you'd use to make stock like onions, carrots, celery, bell peppers, parsley, bay leaves or woody herbs such as rosemary and thyme — add them to cooking liquid. You don't have to add aromatics, but they'll make your beans so much more flavorful- add smoked meat or even cut up smoked sausage- or bacon.
towards the end of cooking- if you want thicker/ soupier beans- take out a few spoonfuls- smash them with a fork and return to your pot for last 30 mins or so of cooking.
towards the end of cooking- if you want thicker/ soupier beans- take out a few spoonfuls- smash them with a fork and return to your pot for last 30 mins or so of cooking.
@favored7 don’t be intimidated- trial and error- taste as you go - add and subtract- I sometimes add a splash of this or that/ no 2 pots of my beans are ever really the same- I use want I have on hand- but they are devoured- my husband loves beans and cornbread- true southern staples and great fall and winter meals-and I appreciate the ease of a quick fix it and forget it type meal-red beans and rice/ butterbeans/ Limas/ pinto/ black eye peas…
skweekypete
New member
Chalupa
Ingredients:
3 lbs. pork roast, trimmed of fat
1 lb pinto beans, washed
2 cloves garlic, chopped
2 T. chili powder
1 T. ground cumin
1 t. oregano
2 T. dry mustard
1 small can chopped green chili
Directions:
Pick rocks out of beans, wash, soak in cold water over night.
Put all ingredients in large pan or crock pot and cover with water. Cook, covered, over low heat, adding water if needed. After 6 hours, remove bones and break up roast. Cook with lid off until thick. Serve on tostado shells with chopped lettuce, onion, tomatoes, avocado and cheese. Or, rollup a generous amount in a large, warm flour tortilla, as a burro. Chalupa freezes perfectly, carries well on a picnic or camping trip, has double protein value, plus vitamin C.
You can make this in your crockpot.
Ingredients:
3 lbs. pork roast, trimmed of fat
1 lb pinto beans, washed
2 cloves garlic, chopped
2 T. chili powder
1 T. ground cumin
1 t. oregano
2 T. dry mustard
1 small can chopped green chili
Directions:
Pick rocks out of beans, wash, soak in cold water over night.
Put all ingredients in large pan or crock pot and cover with water. Cook, covered, over low heat, adding water if needed. After 6 hours, remove bones and break up roast. Cook with lid off until thick. Serve on tostado shells with chopped lettuce, onion, tomatoes, avocado and cheese. Or, rollup a generous amount in a large, warm flour tortilla, as a burro. Chalupa freezes perfectly, carries well on a picnic or camping trip, has double protein value, plus vitamin C.
You can make this in your crockpot.
hebelievesinme
New member
Do you have a pressure cooker? 2 lb beans, 2 Tbs salt, 1 tsp garlic. Fill water to full line. Cook 40 minutes
theblackcountrycat
New member
I don't know about other beans but pintos.
I sort and wash real well
Place them in a pot with fresh cold water to cover.
Add some lard and a whole onion
Bring to a boil them turn heat down to medium.
Check every 20/30 minutes, add boiling water if needed. (I keep a kettle of water simmering for this reason. After an hour and a half I add 2 seeded Anaheim chilies until soft then remove them and scrape meat from them, chop them up and return to pot.
Continue simmering beans until tender.
I sort and wash real well
Place them in a pot with fresh cold water to cover.
Add some lard and a whole onion
Bring to a boil them turn heat down to medium.
Check every 20/30 minutes, add boiling water if needed. (I keep a kettle of water simmering for this reason. After an hour and a half I add 2 seeded Anaheim chilies until soft then remove them and scrape meat from them, chop them up and return to pot.
Continue simmering beans until tender.