Easysmokeflavoredpintobeans Recipes

SMOKY PINTO BEANS

Steps:

• Cover the beans with cold water by 2 inches in a bowl; refrigerate 8 hours.
• Drain the beans; transfer to a small stockpot. Add the onion, garlic, avocado leaves, epazote, and cilantro; cover with cold water by 2 inches. Bring to a boil; add 1 tablespoon salt. Reduce heat to medium-low; simmer, adding water as needed to cover the beans, until the beans are tender and the liquid is soupy, 2 to 2 1/2 hours. Discard the avocado leaves. Season with salt and pepper. Garnish with onion, tomatoes, and cheese. Serve with lime wedges.

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

Steps:

• Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
• Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
• Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

EASY SMOKE-FLAVORED PINTO BEANS

Steps:

• You will find a package of smoked turkey neck bones in the freezer section for about $2-3.
• Soak pinto beans overnight. Drain and rinse again.
• Pour drained beans into a 4-5 quart pot
• Add smoked turkey neck bones (or 2 smoked ham hocks)
• Cover with water that is 1-1/2 to 2 inches over the beans and neck bones bones or hocks.
• Bring to boil and then reduce heat to low and cover.
• Cook for about 5 hours until the beans are tender and the water is a kind of gravy.
• Check every hour or so to make sure that the water level is at least 1 inch higher than the beans.
• Remove from heat and remove neck bones or hocks.
• Serve with bread or rolls to dip into the gravy water.
• NOTE: This does very well cooking all day in a crock pot set on low in the morning.
• And the beans only taste better the next day and the next and the next.