Brad grew up eating pinto beans and rice. When we moved in together, he asked me to make some with him but he didn’t really remember how his mom made them. So, we called her, got the gist of how she made it and added our own twist. Each time we make it, it’s a little different from the time before. This is how I’m making them today:
Basic Ingredients to think about –
- Pinto Beans
- Cooking liquid (proportion of liquid to beans is 3 to 1)
- Seasonings of you choice
Today, I used –
- 4 Cups Pinto Beans
- 8 Cups Water
- 4 Cups Beer
- Garlic Powder
- Bay Leaf
- Tony Chachere’s Creole Seasoning
- 1/2 Ring Dried Beef Sausage
- 1/2 Yellow Onion
I started by putting the liquid and seasonings in my crock pot.
I then washed the pinto beans and made sure to pick out all the stuff that won’t cook well (including looking for pebbles).
Cut up the dried beef sausage into small pieces.
Cut 1/2 an onion into small pieces.
I put the crock pot on high and I’ll let it cook until it’s ready. I’ll stir is every couple of hours but I’ve read that every time you open the lid of your crock pot, it takes 20 minutes for it to regain the heat it lost so I have to remember to be patient. Hopefully, it’ll be done by dinner time.
Right before we eat, I’ll make some rice in my rice cooker. I’ll try to remember to take and post a pic of the final product.
Love you, mean it!