This is my husband’s recipe for beefy pinto beans. He made this for me when we were newly married and honestly, until then, I didn’t know how to make pinto beans. Sounds silly because they are like the easiest meal in the world to make. If you can run water, you can make pinto beans. I just never had done it before we got married and didn’t know where to start. (The basic directions are usually on the package, I found out later. Duh!) The good thing about beans is that they are customizable and basically take on the flavor of whatever you cook with them. I grew up with ham in my beans. My husband, who was raised on a cattle ranch, always had ground beef in his beans. I like them both ways, but I prefer this beefy version over the ham… especially with some chopped up jalapenos and fresh cornbread mixed in! If you’ve never tried making pinto beans, try them this way. The beef and seasonings add so much flavor! I think you’ll love them. ~Erin
- 2 pounds dry pinto beans
- 3 T. seasoned salt (I use Lawry’s)
- 1 lb. 93% lean ground beef, browned
- Optional: pickled jalapeños
Rinse your beans in a colander and remove any beans that don’t look normal. Place the beans in the slow cooker pot and cover them with 2 to 3 inches of water above the top of the beans. They will expand a lot. Allow the beans to soak overnight at room temp.
In the morning, pour the water off the beans and rinse them again. This doesn’t have to be a perfect rinse job. Just pour as much off as you can without dumping them in your sink, run water over them, and repeat a couple times.
Finally, fill the pot with enough to cover the beans with about an inch to an inch and half of water over the top of the beans.
Cook the beans on low for at least 10 hours. When about 2 hours of cook time is remaining, stir in the seasoned salt* and cooked ground beef and continue to cook for the last 2 hours.
Serve the beans with cornbread and, if desired, chopped pickled jalapenos.
WW Freestyle Info.: This recipe makes 11 servings. Each serving is 8 ounces (about 1 cup) at only 2 points per serving.
*The salt is not added until the end of cook time because, if added too early, it inhibits the tenderizing process.