Soup beans

What is your secret? I'm embarrassed to say that I have never made pintos and would like some pointers.

I usually open the can and then stick them in the microwave for about 1:30 minutes. I consider it "Gourmet" if I heat them before consuming and use a bowl, garnish with a little tabasco sauce or A-1

What is your secret? I'm embarrassed to say that I have never made pintos and would like some pointers.

If you don't cook 'em with a ham hock...you ain't cookin.

I have some seasoning I picked up called "Pinto Bean Seasoning" that is made by Fiesta Brand out of San Antonio, TX (which might explain alot, I dunno)...Anyway, I'm not particularly fond of it...a bit too "Tex-Mex" for making what I consider "Soup Beans". If you run into it in the store, I suggest giving it a pass.

I use pickled ham hocks from my local supermarket. Throw the ham hocks, a couple of chopped carrots, and a batch of pre-soaked beans in the pressure cooker and let it go for half an hour. Salt and pepper to taste after cooking and garnish with chopped raw onion.

Obviously cornbread must be present.

Soak overnight, throw in the crockpot with water, chicken stock, ham, onion, garlic, red pepper, s&p, and let them cook all day.