My mom would be shocked if she saw pinto beans and cornbread in my freezer. I ate a lot of pintos and cornbread growing up, but never would we think to freeze leftovers. Now that I’m an avid freezer cook I’ve doubled the amount of beans my mom used to crock and spiced it up with a few seasonings so that my kids will think they’re chili beans. They are so tasty with all kinds of Mexican entrees. We usually eat them with salmon patties the first go around. Then I cool them in the crock pot for two hours, stirring occasionally to cool quicker. Next I bag them just like my black beans. See a freezing tutorial here.
The quart bags of pintos come in handy for the following freezer entrees/side dishes:
- Quick bean and beef enchiladas
- Southwest freezer wraps
- Bean and corn quesadillas
- Bean and Corn casserole
- Pintos and cheese
- Southwest chili
- Southwest chili salad
- Pintos and Pepper jack
- Bean tostadas
- 2 pounds dried pinto beans, sorted, soaked and rinsed
- 1 tablespoon kosher salt
- 1 teaspoon garlic salt or 2-3 garlic cloves, minced
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon olive or canola oil
- Sort stones/small pebbles from beans. Cover with water. Soak overnight in the crock pot.
- Rinse and cover one inch above the beans with water.
- Add the remaining ingredients, cover and crock on low for 8-10 hours or until tender.
- Mash some of the beans with the bottom of a measuring cup to make the broth thicker if desired. Use the same cup to dip beans into the bowls.
- Serve with cheese, cilantro, tortilla chips, sour cream or avocado if desired.
- Cool up to 2 hours uncovered, stirring occasionally. Bag and freeze completely cooled 2-cup portions in labeled quart size bags for future meals.
How do you like your pintos? Have you thought of doubling your recipe and freezing extra for future meals?