A must have tool in your Tex-Mex tool box is a good pinto bean recipe, and this one does the trick.
Crock-Pot Frijoles, Tex-Mex Style Pinto Beans
These simple beans are easy and delicious, 5 ingredients go in the crock-pot, done! Not quite, but 6 hours later you’ll have a hearty, flavorsome staple of Tex-Mex cooking and the beginnings of some wonderful refried beans. Growing up in San Antonio we enjoyed these beans at least once a week, either served over long-grained rice, with corn tortillas (flour if you like), cornbread, or simply unadorned. With 5 kids in our family you had to be quick to the crock-pot before all the salt pork was gone! No muss, no fuss, down home Texas cooking!
- Crock-pot
- 2 lbs raw pinto beans, sorted and rinsed
- 1/2 lb salt pork
- 3 tbsp chili powder, preferably Gebhardt’s
- 1 tbsp ground cumin
- Rinse and sort beans, add to crock pot
- add salt pork
- add chili powder and ground cumin
- cover beans with 2 inches of water, adding more as needed (check after 2-3 hours as the beans will have absorbed much of the water)
- turn crock-pot on high, cover with lid, cook for 6 hours
- the salt pork in this recipe should have enough salt on its own to flavor the dish but more may be needed to taste; same with the chili powder and cumin. Some like it extra spicy, Viva Fiesta!
These simple beans are easy and delicious, 5 ingredients go in the crock-pot, done! Not quite, but 6 hours later you will have a hearty, flavorsome staple of Tex-Mex cooking and the beginnings of some wonderful refried beans.
Growing up in San Antonio we enjoyed these beans at least once a week, served over long-grained rice, with cornbread, or simply unadorned. With 5 kids in our family you had to be quick to the crock-pot before all the salt pork was gone! No muss, no fuss, down home Texas cooking!
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