Pinto & Bolita Beans
Soaking
Soak beans for four to eight hours, using three to four cups of water to each cup of beans. For a quick soak, add beans to water in a saucepan, and bring to a boil for 2 minutes. Remove from heat, cover and let stand for one to two hours. Discard soaking water, rinse and replace with fresh water.
Cooking Methods
Slow Cooker Place in slow cooker with required amount of fresh water. Cook on low for 6 to 8 hours until tender.
Pressure Cooker Place beans in enough fresh water to cover the beans. Follow manufacturer's instructions for your specific cooker. Our cooker takes 30 to 40 minutes at 10 lbs pressure.
Saucepan Cover beans with fresh water and bring to a rapid boil; reduce heat to a simmer. Cover and cook 2 to 3 hours until tender.
Cooking times will vary depending upon hardness of water and altitude.
Cooking time will be shortened when cooking Bolita beans.
Cooking Hints
· Use distilled water in hard water areas to shorten cooking time.
· Add salt during last hour of cooking or beans may toughen.
· Add acidic ingredients such as, tomatoes, lemon juice, wine or vinegar,
when beans are almost tender. Acids delay softening.
· Cook beans slowly to prevent splitting the skin.
Ive's Bean Soup
1 lb. ground beef
1 medium onion chopped
1 quart canned tomatoes
½ cup diced green bell pepper
½ cup diced red bell pepper
3 cups cooked pinto or bolita beans (not drained)
1 cup white sweet corn (optional)
Water to desired consistency
Salt, pepper, oregano and cumin to taste
1 cup shredded cheddar or colby jack cheese
Brown meat over medium heat in saucepan. Add onions and sauté. Transfer meat to a stock pot, add remaining ingredients and simmer for 20 minutes. Serve and top with cheese.
Fiesta Bean Pot
2 cups pinto or bolita beans
6 cups water
4 tablespoons olive oil
½ cup bacon
1 cup chopped onion
2 cloves chopped garlic
1 teaspoon salt
½ teaspoon oregano
½ teaspoon cumin
3 teaspoons chili powder
1 can tomato sauce (8 oz.)
Cook beans until tender. Sauté onions with bacon until browned. Add remaining ingredients and 1 cup of water from beans and simmer 5 minutes. Add mixture to beans and cook covered for two hours on low heat or in slow cooker.
Soak beans for four to eight hours, using three to four cups of water to each cup of beans. For a quick soak, add beans to water in a saucepan, and bring to a boil for 2 minutes. Remove from heat, cover and let stand for one to two hours. Discard soaking water, rinse and replace with fresh water.
Cooking Methods
Slow Cooker Place in slow cooker with required amount of fresh water. Cook on low for 6 to 8 hours until tender.
Pressure Cooker Place beans in enough fresh water to cover the beans. Follow manufacturer's instructions for your specific cooker. Our cooker takes 30 to 40 minutes at 10 lbs pressure.
Saucepan Cover beans with fresh water and bring to a rapid boil; reduce heat to a simmer. Cover and cook 2 to 3 hours until tender.
Cooking times will vary depending upon hardness of water and altitude.
Cooking time will be shortened when cooking Bolita beans.
Cooking Hints
· Use distilled water in hard water areas to shorten cooking time.
· Add salt during last hour of cooking or beans may toughen.
· Add acidic ingredients such as, tomatoes, lemon juice, wine or vinegar,
when beans are almost tender. Acids delay softening.
· Cook beans slowly to prevent splitting the skin.
Ive's Bean Soup
1 lb. ground beef
1 medium onion chopped
1 quart canned tomatoes
½ cup diced green bell pepper
½ cup diced red bell pepper
3 cups cooked pinto or bolita beans (not drained)
1 cup white sweet corn (optional)
Water to desired consistency
Salt, pepper, oregano and cumin to taste
1 cup shredded cheddar or colby jack cheese
Brown meat over medium heat in saucepan. Add onions and sauté. Transfer meat to a stock pot, add remaining ingredients and simmer for 20 minutes. Serve and top with cheese.
Fiesta Bean Pot
2 cups pinto or bolita beans
6 cups water
4 tablespoons olive oil
½ cup bacon
1 cup chopped onion
2 cloves chopped garlic
1 teaspoon salt
½ teaspoon oregano
½ teaspoon cumin
3 teaspoons chili powder
1 can tomato sauce (8 oz.)
Cook beans until tender. Sauté onions with bacon until browned. Add remaining ingredients and 1 cup of water from beans and simmer 5 minutes. Add mixture to beans and cook covered for two hours on low heat or in slow cooker.
