Comments on: Slow-Cooker Pinto Beans

By: Sarah @ Mum In Bloom

Sarah @ Mum In Bloom — Sat, 28 Nov 2009 14:06:08 +0000

Well.. my bean meal was a failure I soaked the beans for 24 hours but in plain water – I forgot it had to be boiling water. I cooked them in the slow cooker for 8 hours and we looked forward to the wonderful smelling supper all day then.. crunch, crunch, ewww. I’m so new at this and it took a phone call to Grandma to figure out what I’d done wrong. I won’t give up though and am making these again next week. I’m also going to do as Naomi does and soak and freeze some small batches… I’ve been caught a few times now not having beans soaked when I wanted to add them to meals.

Thanks girls

By: Cathy

Cathy — Tue, 24 Nov 2009 19:25:10 +0000

Yum, your seasonings sound good! We eat various beans in several different recipes, but nothing exactly like that.

By: Naomi

Naomi — Thu, 19 Nov 2009 17:49:09 +0000

Beans DO freeze well, dried, soaked, cooked, no matter what form. I sometimes soak a good portion of beans, drain them and freeze in meal-sized portions. All I have to do then is get some out and cook them whenever I want some for dinner. I’m a North Carolina girl who was raised on pinto beans. It was poor man’s food, and we ate A LOT of them! They were seasoned with salt and pork fat back, and they NEVER tasted bland. We absolutely loved them. They usually comprised the meal, along with biscuits or cornbread, sometimes some mashed potatoes.

For me, adding spices and herbs to the beans ruins the taste, because I like the flavor of the beans themselves; not that they aren’t wonderful added to chili or other dishes though. The only time I ever cooked beans that were bland was when I soaked them in whey water as per NT method. Yes, then you do need to add something to them to give them some flavor. I stopped using whey in my soaking water and now just soak them for a day or so. Also, as a child and also in my adult years, beans did not usually cause gas for us because we ate them on a very regular basis, sometimes twice a week, but at least once a week. And my mother never soaked her beans more than maybe six to ten hours, just until they were softened. And she always added salt to them at the beginning and the beans’ skins were not tough like some “experts” tell you they will. Do I sound like a bean cooking expert? Maybe I am, since I have been cooking and eating them from babyhood. But beans, especially pintos, remain one of my favorite comfort foods.

I have heard that the carb content of foods is modified through sprouting. I don’t know why that rule would not also apply to beans; does anyone?

By: Sarah @ Mum In Bloom

Sarah @ Mum In Bloom — Thu, 19 Nov 2009 12:43:07 +0000

These beans look delicious and I’ve been searching for a good crock-pot recipe. I think I’ll soak my beans today (Thurs), cook them tomorrow (Fri) then have it on hand for lunch over the weekend. Where I’m from in Nova Scotia, beans were a Saturday night tradition. I wonder if they freeze well…. I love the photo too &, as always, your blog.

By: Elizabeth from The Nourished Life

Elizabeth from The Nourished Life — Wed, 18 Nov 2009 21:04:08 +0000

I agree – the photo makes me want to make some right now. I loved seasoned beans (but like Motherhen68 I eat them rarely because of the carbs), and your recipe looks like it will hit the spot. Love the dollop of sour cream on top, too.

By: Alisha

Alisha — Wed, 18 Nov 2009 18:07:26 +0000

Thanks for the recipe. I’ve really been into beans while pregnant. I’ll have to give this one a try!

By: Motherhen68

Motherhen68 — Wed, 18 Nov 2009 14:52:08 +0000

Of all the carby things I’ve given up, I think I miss beans the most, especially in cooler weather. I mean, after all, I’m Cajun and we invented red beans and rice (kidding!).

I know that beans are high in fiber, but the fiber really doesn’t net out the high carb count. Sad. A bowl of pintos would be so good.

Your photo of the beans looks great.

By: Denise

Denise — Tue, 17 Nov 2009 21:13:20 +0000

ok, this may be the dumb question of the day – but is all salsa cultured ? I am reading more about fermentation. Besides yogurt, I’m still learning what all is a fermented food. I should look through your archive – I’m sure you have wrote about it all ready.

By: Nourishing Crockpot Carnival – Passionate Homemaking

Nourishing Crockpot Carnival – Passionate Homemaking — Tue, 17 Nov 2009 21:06:37 +0000

[...] Chicken and White Bean Stew (Kari @ Eating Simply) 32. Roast Mushroom Sauce (Jennifer @ MrsBic) 33. Slow Cooker Pinto Beans (Shannon @ Nourishing Days) 34. Chicken Crockpot Pie (Tawnya @ This Great [...]