- Mar 17, 2014
- Texas, Louisiana, Texas again
Quote: #9 trapdoor2 - One-step process, xlnt! Does your setting on the crockpot make 'em bubble (simmer)?
Simmer, I think. I pay zero attention to them. Wash, check for grit/stones, throw in pot, add water. I usually start them in the morning, check after lunch (add water if needed, stir). Season to taste after.
We do not use pig in pintos. All other beans (black, navy, limas, butter, black-eye, crowder, etc.) get fatback, smoked hocks (hard to find) or a big slice of ham steak...with the ring bone.
When making refritos, I make bacon first. Use the drippings to saute the onion and garlic, and to oil the skillet. I use a stick blender.
Another vote for slow cooker from me. I do a sweep the kitchen thing with spices, mine are probably never exactly the same. No soaking needed, just wash and cull rocks as stated above. I'm careful not to overcook mine, because I'll eat them over time and they'll get reheated a lot.
I quit cooking beans with ham hocks, because I don't like dealing with the little pieces of bone. Skimming off the fat with a spoon after they cooled was no problem; I just don't like anything that might endanger my teeth.
Now I use a ham steak, cubed ham, or a whole ham bone if I have one in the freezer from the holidays or something.
I love all beans, except kidney beans unless they are mixed into something. They have an off-putting metallic taste by themselves, at least to me. And I love navy beans done Senate style with ham. I made a big pot a couple months ago.