Long, long ago I posted a recipe for my Famous Pinto Beans.
'Famous,' only because I've shared this recipe with everyone I know (like, six or five people, at LEAST). It's no small feat to make pinto beans actually taste good, and it took me many years of trial and error, but by George, I got it!
I've cooked Pinto Beans twice now since I mixed up a batch of seasoning mix...SO fast and easy. And you know what we also discovered? It also tasted great in chili, and I'm thinking it would be amazing stirred into some ground beef for burgers... the options are endless!
Pinto Bean Seasoning Mix
1/2 cup chili powder
1/4 cup cumin
3 Tablespoons paprika
3/4 cup sugar (I like turbinado or cane juice in this recipe)
1 teaspoon cayenne
1/4 cup sea salt (I like Real Salt)
Mix all ingredients well. Store in an air-tight container in your pantry.
Crock Pot Pinto Beans
Soak one pound of dried pinto beans in six cups water over night. The next morning, drain beans and RINSE WELL. Put soaked, rinsed beans into your crock pot with six cups filtered water and your choice of animal fat (I suggest four strips of bacon, leftover t-bone steak bones from your Friday night steak, a ham bone, or a stick of butter if all else fails); cook on low heat 6-8 hours. Two hours before serving stir in 1/2 cup pinto bean seasoning mix. Top with grated cheese and serve with cornbread.