Pinto Beans that even your 6 year old will eat!
by Angela Scott
(Alliance, NE USA)
4-5c. dry pinto beans, sorted through and rinsed
4T. bacon drippings
3T. baking soda
water for soaking and cooking
2 sticks of butter or margerine
salt to taste
After sorting your beans, rinse them and place them in a large bowl. Cover them with water and add extra because the beans will absorb it. Mix the baking soda into the water and soak overnight. I usually put my beans on to soak after lunch the day before so that the will completely rehydrate.
The next morning drain and rinse the beans and place them in your slow cooker with water covering them about 2 inches over the top of the beans. Add your bacon drippings or if you have bacon you need to use up you can add that instead, it just depends on what you have. I have made these with no bacon or drippings and they were still good.
Cook on high all day until the beans turn a reddish brown color and the juice gets darker. Then add margerine or butter and let it boil in there until it's melted. Stir and then add salt to taste.
I make a pot every wednesday and am able to turn it into several meals during the week. My boys will add ketchup and cheese to a bowl one day, then we will make burritos the next couple of days. Sometimes I add converted rice to the leftovers and season it with cajun seasoning for cajun beans and rice.
You can make chili. Beans are one of the cheapest most versatile foods you can cook with. Doing this has saved our family a ton on groceries and all four of my kids and my husband are happy because they get to kind of decide what they want to eat during the week.
I store them right in the slow cooker and place them in the fridge when I won't be using them, then warm them up on low when I need them (anything hotter and you will end up with mush!)
Serve them with corn of any kind and you have a perfect protein.