Beans are so simple to make, but I know many of you aren’t home during the day to babysit a pot of beans simmering on the stove for a couple of hours. Using the crockpot is a great way to get dinner on the table if you work outside the home or are just busy with other things and can’t devote a lot of time to cooking.

These beans are seasoned very simply with just salt, pepper and a little bit of bacon, ham, or bacon fat. In my mind there is no need for fancy seasonings with this humble dish. The simplicity of the seasonings, makes the flavor of the bean shine through. I also like to keep the seasonings simple so leftover beans can be turned into different things.

They are excellent in burrito bowls or taco salads. Simply layer any ingredients that you desire: rice, beans, cheese, salsa, guacamole, corn, peppers, lettuce, sour cream.

For re-fried beans, drain off a tad of the liquid and mash or puree. You can add it to a toasted corn tortilla shell for tostadas, wrap them in wrap, serve it with eggs and salsa, etc.

Ingredients

• 2 cups dry pinto beans
• 1/8 teaspoon baking soda*
• 6 cups water or broth
• 1/2 teaspoon sea salt (add more if desired)
• pepper to taste
• 1 Tablespoon bacon fat, or 2 pieces of bacon, or a ham hock

Preparation

1. Rinse and sort beans.
2. In a pot or bowl, add warm water covering the beans by two inches.
3. Add a pinch of baking soda if desired.
4. Let soak overnight.
5. Drain the next day and add beans to a crockpot.
6. Add 6 cups water or broth as well as fat.
7. Cook on low for 7-9 hours or on high for 4-5 hours.
8. After beans are tender, add salt and pepper to taste.

Cook’s Note

Soak pinto beans overnight in water before cooking them. They should double in size and be smooth. Soaking softens the beans and their skin. It also leaches out raffinose sugars. The University of Michigan Integrative Medicine Clinical Services states that these sugars are a cause of gas because humans lack an enzyme that is required to digest them. Soaking them allows the bacteria in the gut to feed on the sugar resulting in gas. Mix 1/8 teaspoon of baking soda in the soaking water to help pull the sugars out of the beans.

The water that the pinto beans are soaked in should always be discarded before cooking. Some cooks change the water several times during the soaking process to soak out as much of the gas-causing sugars as possible.