I love homemade beans, they are so much better than canned, not to mention that even with the time and labor you save at least 40% of the cost of canned beans.
Now don’t get me wrong, I do use canned beans, as they are convenient. But if I have just a time bit of extra time I will make a large batch of pinto beans and freeze them in baggies. Each pound makes about four meal portions for my family.
This recipe can be easily doubled and for the same amount of time spend you can have around 8 portions stored away in the freezer.
You will notice that I use soy sauce in the recipe, I know it sounds strange, but it really is the secret ingredient and tastes great, so don’t leave it out!
Have you ever made your own beans? This homemade pinto beans recipe is worth a try.
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Easy Pinto Beans
10 minPrep Time
8 hrCook Time
8 hr, 10 Total Time
- 1 pound dry pinto beans
- 1 chicken bullion cube (gluten free, if necessary)
- 2 tablespoons soy sauce (gluten free, if necessary)
- 1 tsp onion powder
- 1/2 tsp garlic powder
- Salt and pepper to taste (optional)
- Place dry pinto beans in slow cooker pot and rinse with water.
- After rinsing cover beans with water and allow to soak overnight.
- In the morning rinse beans and cover with fresh water.
- Add bullion cube, soy sauce, onion powder and garlic powder.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Salt and pepper to taste,
- If desired. I like keeping some of the juice with the beans, you can either keep it or strain it out.
- Freeze any leftovers for future meals.
- You can also cook beans in a large stockpot on the stove top. Cook for about 1 hour on medium, covered. At this time check for doneness. If they are not done keep cooking until they are.
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