BLUE RIBBON PINTO BEANS (no presoaking)  Printed from COOKS.COM

1 pound bag dried pinto beans
salt (to taste)
canola oil
large onion, chopped 

Look through Pinto Beans and remove rocks and imperfect beans, wash well and drain. Place in large boiling pot with a good thick bottom, like Club Aluminum Dutch Oven with lid.
Important: Do not presoak beans!!

Cooking in this way will cause them to become a beautiful reddish color in a thick soup.

Place beans in a pot of water filled almost to the top. Bring beans to a boil and reduce heat to medium/low. They will continue to cook and you will have to add more HOT water until beans are tender.

When tender, add salt to taste, 2 tablespoons canola oil and one large chopped onion.

Continue to simmer...as soup begins to thicken you may have to lower temperature. Be sure that there is an adequate amount of water, cooking down to make a thick red soup.

When done, (about 3 hours later) cook the juice down. You can remove the lid when the beans are done and turn the temperature back up to cook down the soup. Once you try this method of cooking pinto beans, you will never presoak again! My deceased Mother-in-law was an excellent cook and she taught me how to cook pintos.

Enjoy!!
Submitted by: Jewel


MIDWESTERN STYLE PINTO BEANS Printed from COOKS.COM

3 1/2 c. dry pinto beans  (MORE THAN ONE BAG)
1 1/2 lbs. ground beef, cooked and drained
1 1/2 lbs. Eckrich smoked sausage, sliced 1/4 inch thick
1 1/2 med. size onion, diced
3 med. size white potatoes, peeled and cubed approximately 1/4 inch
2 (16 oz.) can whole tomatoes, peeled
Lawry seasoning salt, to taste
Black pepper, to taste

Optional for Cajun style: add cajun spices, omit seasoning salt and black pepper
Cook pinto beans, add 2 tablespoon of Crisco shortening (or other type) to water bring to a boil. Add pinto beans and seasoning. Bring to a boil.
Turn heat down to medium. Cook until 3/4 done. Add all ingredients. Cook until done. You may have to add water to allow to cook to complete done. Make sure the water level is always approximately 6 to 8 inches above beans.

For added thickening you may use tomato paste for desired thickening. Best served over white rice.
Chicken breast may be used in place of ground beef. Beef sausage may be used in place of the pork sausage



BAKED PINTO BEANS   Printed from COOKS.COM

1 lb. dry pinto beans
6 c. water
3 tbsp. brown sugar or molasses
1 (1 lb.) can tomatoes
1/2 lb. bacon or ham
1/8 tsp. oregano
1/2 c. chopped onion
Salt and pepper to taste

Simmer beans in water until cooked. Fry onion. Place beans, onions, brown sugar, tomatoes, spices and bacon or pork in casserole. Bake at 325 degrees for 30 minutes, covered. Finish baking uncovered until brown on top.