Someone's In The Kitchen With Dinah

Cooking that's fun and healthy… with my helpers!

Sunday Pintos

This is what we do nearly every week for our Sunday dinner–it’s cheap, easy, filling, and did I mention easy?  We put them in the crockpot on Saturday night, let them cook all night, and when we come home from church, they’re ready!  All I have to do is throw a pan of cornbread in the oven, and we get changed and set the table while that is cooking!  I love not having to spend a lot of time and trouble on Sundays… I don’t know why, but I’m always more tired that day than any other day.  I just can’t wait to get everything cleaned up and go take a nap with my littles.  This dinner makes that so easy.
Funny but true story–when we first started making beans on Sundays, my kids would all whine and complain.  They hated beans, they didn’t want beans, blah blah blah.  Now, if we don’t have beans, they complain!  LOL  Aaron once said, “You know what I like about Sundays?  We go to church…. come home… and EAT BEANS!”  <3

 

Sunday Pintos
 
Prep time
Cook time
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I am not actually sure whether there is enough fat in the meat to cause a crossover or not, but we do always turn it into a crossover anyway, by adding cheese to every bowl. You can eat it whatever way you want to, though! 😉
Author:
Recipe type: E or Crossover
Cuisine: THM
Serves: 4-5 qt.
Ingredients
  • 1 lb. pinto beans, sorted and rinsed
  • 1 ham bone/meat chunk/3 slices bacon
  • 1 large onion, roughly chopped (you can chop it finer, but we like chunky pieces in our beans)
  • 3 stalks celery, cut into ½" chunks (same as the onion...)
  • ¼ cup minced garlic (I buy the already minced, because this is a LOT of garlic)
  • garlic powder
  • dried parsley
  • salt
Instructions
  1. You can soak the beans ahead of time, but it's not strictly necessary--we often forget it. LOL Put the beans in the crockpot, add water. I'd say somewhere between 3 qts. and a gallon, but I'm not sure, because we never measure. We just kinda know by now how far to fill the pot. I use a 6-qt. pot, by the way, but I think a 5-qt. would fit--barely.
  2. Add the onion and celery (I'll be honest here--I don't chop my onion or celery... I cut it straight into the pot. Haha!), and the garlic.
  3. Shake a generous amount of garlic and parsley on top--maybe ½-1 T of each. I don't measure, so I don't really know. I've never gotten too much, either.
  4. Add plenty of salt. I think I may add 1-2 T., but once again, it's a sight thing for me. You want to be sure and taste it in the morning, and see if it's salty enough, though. Adding salt after the beans are fully cooked doesn't quite do the job.
  5. Turn the crockpot on high. Stir, put the lid on. You can stir it a few more times, but other than removing bones (if necessary), that's it. And you can use other kinds of beans (kidneys, navy beans, black-eyed peas, etc.), it's just that my hubby loves pintos. Whatever. They're all good. 😉

 

Comments

  1. Jannice Schamel says:

    Sounds like they would be good on a tortilla with salsa too!

    • Dinah's Mom says:

      Actually, Jannice, they are! We always have a little left over, and I usually save them and either make burritos with them, or Cowboy Grub. We used to always mash them and make bean dip, but we kinda quit doing that. Maybe it’s time to start back up. 😉

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