How are cooked pinto beans supposed to taste and what texture should they be?

I put my cooked beef ribs and juice in the crock pot , on low, with semi-cooked pinto beans. I hope it works will update soon.

Just tried some pinto beans. They are not improving after 4 hours on low In the crock pot. I ate one of the ribs and it was ok.

Can I mix with bacon? Or should I toss in the trash? Letting them cool then might toss in the trash. I will sample first before.

So you soaked and dumped that dirty water, then put on the stove for only 30 minutes (with salt I assume?)

Generally, we use a crockpot for beans, since they usually cook overnight, far more than 30 minutes. That should produce a nice, soft delicious creamy bean with a lightly salted bean broth.

If you prefer a thicker, creamier broth, just put in the refrigerator overnight, then re-heat the next day.

And yes, you can use your ribs, bacon bits, anything you want but you still have to give the beans time to soften up and cook.

60 to 90 minutes
Cooking Beans

Bring water to a simmer over medium-high heat. Cover and reduce heat to low. Stir the beans occasionally to make sure they don’t stick to the bottom of the pot, about every 30 minutes. Gently cook beans over low heat until tender and creamy, 60 to 90

@KNOWITALL I ate most of the ribs. They were perfect. Will keep the pinto beans, to simmer, in the crock pot for a bit to see if they improve.

You could make a soup like frijoles charros. Maybe try it with just some of the beans to test it. See if you like it.

In a separate pot cook some bacon that has been cut into squares, maybe 2–3 strips. I use a pot not a pan and a wooden spoon. When the bacon starts to bubble it’s done. Remove the bacon but leave some fat behind. Heat up a little diced onion and diced tomato in the bacon fat for a minute and then add the beans with its own liquid, simmer, see if it needs some salt, add some diced jalapeño if you like some heat.

Right at the end you can add cilantro if you like cilantro, and some pieces of bacon.

Another possibility is refried beans. Mush up the beans with a potato masher, immersion blender, or regular blender (be careful not to make them too liquified). In a pan sauté a small amount of onions in oil for a minute. Add the beans. Occasionally move the mixture being sure to lift the beans from the sides and bottom of the pan, until the beans cook down to the consistency you like. Use them in tacos, burritos, or as a chip dip.

Beans by themselves don;t have a lot of flavor. That is why the get added to other dishes.

The “perfect” meat to add to beans is a ham hock, or some pork shoulder. You need a bit of pork fat and some of the saltiness of the ham to impart flavor.

After your beans cook and you store overnight, you can refry them! Fry up some onions and bell peppers in olive oil, then add the beans, mash them in the skillet. After reheating, put some grated Monterey Jack cheese on the beans.

Perfect side dish to go with Taco Tuesday!

Cook dried beans for hours not minutes ! ! They can be toxic if not cooked long enough at near boiling temps.

Why not just get them from the can. Save yourself time and a headache and disappointment.
You have to let it sit in the water for a whole night in water and there needs to be at least 2 inches of water over it. Salt it and before you go to cook it for at least an hour or more, season it and boil. Make sure to drain the water beforehand and add fresh water and salt.
Even canned pinto beans will taste like crap without some salt or fattening.
When I cook beans (from the can) I drain and rinse the beans and put in water and add salt, olive oil,and black pepper, and extra garlic and my own home made sofrito,(has, garlic, onions, peppers, salt, pepper, culantro, cilantro, sazon goya (achoite), ajies dulce (small sweet peppers) and vinegar. When I want it to be extra tasty I substitute the olive oil for bacon grease and add cooking ham into the mix.

@Pandora Mmmm, I haven’t been hungry for pinto beans in awhile but your recipe and my jalepeno cheese cornbread sound really good! haha!

@KNOWITALL It you want to thicken the sauce boil some potatoes first before adding the bean to boil more and add a little bit of flour. If you can’t have flour just add a bit of corn starch or just put more potatoes. If you want it a bit on the sweet side use red wine instead of white vinegar or red wine vinegar. Red wine vinegar kind of ruins the taste for me.But a dash of merlot red wine works great.

@Pandora You are making me so hungry! Good suggestions, I’ll giver it a shot when the weather dips next week!

Soft, easily chewed. Cooked with some ham (or a ham hock – bacon is good) and onion, served up with a sufficient amount of ketchup.

Oh, my goodness I forgot to mention @KNOWITALL to add tomato sauce.

@RedDeerGuy1 Did you ever get them to taste good?

@Pandora haha, okay thanks!

@KNOWITALL No. I will never buy soak overnight beans ever again. No one has ever heard of a poison pork chop. I had an allergic reaction to something last night. It might be the chemicals in some of the beans that I did eat? I will toss in the trash later this week.

You didn’t cook them long enough !

Lectin is toxic and is found in under-cooked and raw beans. You have bring to a boil and cook them for hours.

@RedDeerGuy1 Oh my goodness! I’ve never heard of anyone having that experience in my entire life.

If you want to know how beans should taste, then buy a can. If you can’t duplicate the taste on your own then continue to get canned beans.

Yes, the beans are cooked for hours. I have recipes here that say three hours, another that says 6 hours, and one that says 8 hours (baked at 350). Simmered, add more water if needed to keep moist. Salt to taste. One recipe said the longer you cook them, the better the flavor, so it doesn’t look like they can be overcooked.