Smokey Pintos & Greens, Brown Rice
If you don’t have a crock pot, see cooking instructions below to cook in a large pot on the stovetop. We recommend that you cook a very large pot of beans so you can use them in recipes during the week. If you have any left over, you can freeze and use later. Making your own beans is so much healthier than buying canned beans and they taste so much better!
Makes about 12 cups of beans 2 pounds dry pinto beans
2 tablespoons chili powder
2 teaspoons paprika
2 teaspoon liquid smoke
2 teaspoon dried thyme
6 cups water
(you will need enough to cover the beans and have about ½ inch of water over the top of them)
1 teaspoon salt (or to taste)
2 cups spinach or other greens (rinsed & chopped)
Directions: Rinse the pinto beans and soak in cold water overnight.
Drain the beans, rinse and drain again and add them to the slow cooker. Add all the remaining ingredients and slow cook on low for 6-7 hours, until the beans are tender, or on high for 4 hours.
To cook on the stovetop:
After soaking the beans, combine them and all the spices in a large pot, then cook the beans at a simmer over medium low heat in water with seasonings until tender (about 2 hours). You may have to add a little water as they cook so they don’t dry out. Be sure to monitor them so they don’t burn.
About 10 minutes before the end of cooking, add greens and let them wilt to your desired tenderness.
Good to Know:
Pinto beans contain thiamine (vitamin B1), which is an essential vitamin that helps your body convert food into energy. They also offer numerous other minerals, such as iron and magnesium, and contain small amounts of other B vitamins, zinc, and calcium. They are high in heart-healthy fiber and will help you feel full. They are a great way to get protein, too.