For initial cooking:

1 lb. or 2 heaping cups pinto beans (or black beans, peruano/mayocoba, cranberry, etc.), soaked overnight, sorted, and rinsed

2 teaspoons Better than Bouillon (roasted garlic, ham, chicken or mix)

1 teaspoon chipotle chili pepper

1 teaspoon cayenne (optional)

1 teaspoon (smoked) paprika

~1 teaspoon fresh ground pepper medley

1 teaspoon kosher salt or ½ teaspoon table salt

1 teaspoon garlic and/or onion powder (or fresh garlic/onion - see below)

4-5 cups water or broth to cover the beans by ~½ inch (I like low sodium chicken or vegetable), or more, if needed

~1 teaspoon oil, or oil spray

Optional: I might do none or all of these, depending on what I have on hand. I would most likely use a little butter to cook/soften the onion and peppers in a skillet before adding them to the crockpot.  

• 1 medium onion, finely diced and cooked until translucent prior to adding to the crockpot
• 1 medium bell pepper, finely diced and cooked to soften prior to adding to the crockpot
• 1-2 jalapeno peppers, very finely diced and cooked to soften prior to adding to the crockpot
• 1-2 jalapenos with stems and ends removed tossed in whole and removed before serving

Coat crockpot insert with oil or nonstick spray. This isn’t necessary, but I find that it makes cleanup easier.

Add water, bouillon, and spices to the crockpot insert and whisk to mix in bouillon.

Add beans (and onion and peppers, if using) and stir. Be sure the beans are covered by ~½ inch of water and set the crockpot to high for one to two hours. I like to start on high to get the beans going. Then switch to low for 4-6 hours to cook to desired doneness.

NOTES:

• The pressure cooker is my new favorite way to cook beans. They seem creamier to me than crockpot beans. I have a stovetop pressure cooker, but I’m sure this could easily be adapted to an electric one. I add two cups of water to the pressure cooker over high heat and mix-in the spices and bouillon as described above. Then I add the beans and additional water or broth to cover the beans with ~¼ - ½ inch of water. Seal the pressure cooker. Once it reaches pressure, lower the heat to low and set a timer for 35 minutes (40-45 minutes for black beans). I usually use a natural release, but a 10-minute natural release followed by a manual release seems to yield similar results.

• The beans can also be cooked in a Dutch or French oven on the stove or in the oven. If you’re using the onion and/or peppers, I’d start with a tablespoon or two of melted butter in the pan over medium to soften the veggies and then start loading up the pot as described above. For the stove, cook the beans at a high, rolling boil for about 30 minutes, and then lower to a simmer for ~2-3 hours (or longer) to cook to desired doneness, adding water/broth as needed. For the oven, start on the stove and preheat the oven to 250°F. Cook the beans on the stove over high heat until boiling. Put a tight fitting lid on the pot and transfer to the oven for ~6 hours (or more) of additional cooking time until desired doneness.

For refrying:

2 tablespoons animal fat (bacon grease, lard, schmaltz?, suet?, etc.) or oil

2-3 c. cooked beans (pinto beans, black beans, peruano beans, etc.)

In a large skillet or Dutch/French oven, heat fat over medium or medium-high heat until rippling.

CAREFULLY add the beans. Stir and smash the beans with the back of a wooden spoon (or a potato masher) until the desired consistency is reached and beans are warmed through.

For enfrijoladas sauce:

2-3 cups reserved beans with some bean broth

3-4 roasted jalapenos, peeled and seeded

up to 1 c. stock, broth, or water, as needed

Combine reserved beans and jalapenos in a blender or food processor and pulse until smooth. Add liquid, as needed, to get to a pourable consistency. Use this sauce just like enchilada sauce. Pour a little sauce into the bottom of a baking dish. Pour some sauce onto a plate, dip (corn) tortillas, add desired fillings, roll up, and place in the prepared baking dish seam-side down. Top with remaining sauce and cheese, if desired.

Lib’s Notes:  IMO, there is no way for 2 people to eat a pound of pinto beans (or other beans) in a single meal, and beans and rice can get old. BUT it feels like so much wasted effort to only cook less than a pound of dried beans. Even in the crockpot, it’s a lengthy, if passive, endeavor.

1. I serve the beans initially as a meal with rice and/or cornbread, as a side with ham and cabbage, or in burritos.
2. Then I use leftover beans to make homemade refried beans for some Mexican themed meal - quesadillas, fajitas, or tacos.