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A Crock Pot, a brand name of slow cooker, lets you set a pot of beans on to cook in the morning and have dinner ready when you return from work that night with only a slight effort on your part. Making pinto beans in a Crock Pot saves you money over pre-cooked beans and it lets you control the amount of seasonings and salt you add to it. Cooking your pinto beans in a slow cooker requires the addition of three things to keep the starchy pintos from falling apart: sugar, acid and calcium. Adding molasses to your beans as they cook contributes all three of these.
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Put the dried pinto beans and 1 qt. of water into the bowl. Cover and let sit overnight to soak.
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Drain the pinto beans in the colander and discard the soaking liquid to reduce gas from the beans.
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Fill the Crock Pot with the drained pinto beans, 4 cup of broth or water, 2 tbsp. of molasses and 1 tsp. of onion powder.
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Cover and cook the beans over low heat for 10 to 12 hours or until tender. Reduce cooking time by cooking for four to six hours on high heat.
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Remove the cooked pinto beans from the pot and use in any recipe requiring pinto beans or serve with salt and pepper to taste.
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References
- "Good Eats: The Early Years"; Alton Brown; 2009
- "The Science of Good Food"; David Joachim and Andrew Schloss; 2008
Resources
Tips
- Avoid adding salt to the soaking or cooking liquid as it makes the beans tough.
Photo Credits
Kate Van Vleck/Demand Media