Vegetarian New Mexico Pinto Beans

Use a large Crock Pot. This recipe makes a huge quantity of beans about 26 cups. They freeze well and you can microwave for leftovers. 

You can use the leftovers for refried beans but that’s another recipe.

Make sure there are no rocks in the beans and add the following. Do NOT add any salt at this time. 

• 4 lbs dried pinto beans (about 6 cups)
• Fill the Crock Pot with water and let the beans soak for 8 hours or so. The exact length is not critical. I do it overnight.

The beans will swell to the top of the pot.

When the time is over, pour off the water, rinse, pour it off and repeat until the water is clear. Remove as much water as will pour off.

Combine in the crock pot:

• Beans as soaked but with water removed
• 16 cups water

Cook on high. It will take a different length of time depending on the altitude where you are. I’m pretty low (400 feet).

You can measure the temperature using an instant read thermometer. It will slowly rise until it hits max for your altitude. Here it peaked at 210 degrees.

You know they are done when they taste right. Pinto beans taste chewy and slightly bitter until they are done at which time they become soft and tender and tasty. Its after the water hits peak temperature. Hard to tell you how long.

If you cook it too long it will get too soft.

At my house it takes 10 hours. Up in the Rocky Mountains it may take 16 hours. Be sure to keep testing them after about 8 hours until you like the taste and texture.

When they are done, add the following. 

• 1 stick of butter. Cut in chunks. 
• 1 tsp black ground pepper
• 2 Tbsp salt (or to taste)

Stir until butter melts. Turn off the heat and serve. 

Several things are good mixed in after cooking:

1. Pulled Pork
2. Beef Brisket
3. Mexican Rice
4. Sauted Onions
5. Cayenne Pepper
6. Chopped green chile