Soak beans overnight in cold water, drain and rinse, place in roaster (adding a ham bone is a good seasoner), add salt (about 3/4 Tablespoon), cover with water, turn roaster on to 350 degrees, add hot liquid or ham juice when beans are going dry and stir. Don't check too often, because it will release heat and slow cooking time down. Takes 5 hours to fully cook. (Note: bean pkg has quick soak method which works in place of the overnigt soak)
SOURCE: how to cook pinto beans in my 22 quart roaster
I cook 140 lbs of beans every year at church for a ham & bean dinner. I soak them overnight in 4 large rubbermaid containers (about 35 lbs in each covered all the way to the top with cold water). In the morning I drain the water, rinse beans and divide between about 14 cookers (several of them are the 22 qt roasters). You can put beans in to about 1 1/2 to 2" of the top rim. Put a ham bone in (I pre-cook about 12 10 lb bone-in hams two to a roaster sitting in about 1" water several days before, chop the meat, save the juice and the bones) and a cupped palm full of salt (3/4 to 1 T ?) and cover with water. Cook on about 350 degrees. When they start going dry add the leftover ham drippings that were saved (I usually have it heating in a crockpot nearby so that it doesn't slow the cooking of the beans down).
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