Pico Posole Pintos Recipes

TEXAS SOUPER PINTOS

Steps:

• Place beans in dutch oven.
• Cover with water 2 inches above beans;bring to a boil.
• Boil 2 minutes;remove from heat,and let stand for 1 hour.
• Drain and return to dutch oven.
• Add 5 cups water and next 8 ingredients to dutch oven;bring mixture to a boil.
• Add ground chuck,stirring to crumble.
• (I cook and crumble mine before I add to beans but you can do either way).
• Cover,reduce heat and simmer,stirring occasionally,1 hour and 30 minutes.
• Uncover and simmer 30 minutes or until beans are tender and mixture has thickened.

RED'S PRIZE WINNIN' PINTOS

Steps:

• Soak the beans overnight.
• Drain, place in a pot, and refill with water to cover the beans and add everything else. Cook very slowly for 4 to 6 hours.
• When the beans are done, test for salt and adjust to our preference.
• **Note this is an adopted recipe so I'm not going to change it but I've made these a couple of times and would give this as an alternative.
• Use half water and half chicken broth to cook your beans in, adding more chicken broth and water as they cook to get the right amount of liquid you want.
• Try using chipotles 2-3 instead of the jalapeno peppers.
• Use fresh jalapeno peppers instead of the canned.

RED CALDWELL'S PRIZE WINNIN' PINTOS

Steps:

• Drain and rinse the beans.
• Place the beans in a crock pot set on low, cover with water.
• Add everything else.
• Cook overnight.
• Add any salt that is needed.
• (Don't salt at the beginning because of the salt pork.) Serve.
• These freeze well and are even better when reheated.
• I had to cut this recipe in half to get it to fit my crock pot.