A good pinto bean recipe?
 

I've taken to eating beans and rice a lot lately. Mixed in with other things, my wife and mines favorite is with her chicken tortilla soup. Makes it almost a stew or gumbo.

So, if you have a pinto bean recipe, I would really like to try it. My main bent is towards spicy, as in Mexican, but I'm willing to try almost anything.

And I figure now's the time to learn how to use the beans and rice we have stored away.

AND I LIKE BEANS AND RICE. Go figure. If there's even a sliver of meat to either add into the beans or toss on top of them, I'm a happy camper.

I have also stocked away a bunch of spices to go with it and am getting ready to make my spice mix again this year. Ends up being 35 lbs of spice mix, as I bump the least amount up to one pound. But, after properly storing them in canning jars, the last batch lasted about seven plus years. Gave the last jar away at Xmas. Someone needed a refill, so out it went. Time to make more.

THX.

Re: A good pinto bean recipe?
 

I like them with ham....take a picnic shoulder after you've gotten it pretty much down to the bone, saw the bone in half, and put in a crock pot with some onions and bit of fresh ground black pepper. Skillet of fresh cornbread.....MMMMMMMMMMMmmmmm......

Re: A good pinto bean recipe?
 

I have found...

that...



Bourbon

goes well with pinto beans...

Re: A good pinto bean recipe?
 

found somewhere on: http://community.cookinglight.com/archive/index.php/


I've never made this, and the chances aren't high that I ever will, but I am in possession of a recipe called "Terry Genger's Pinto Bean Fiesta Fudge" which won First Place, Specialty Division, in the 1991 Pinto Bean Fiesta and Cook-Off in Moriarty, New Mexico. It is said to be excellent, but I can't help thinking that it was only competing against other pinto bean recipes, not other fudge recipes. This is it:
1 cup warmed cooked pinto beans
3/4 cup melted butter
1 cup cocoa
1 tablespoon vanilla
2 pounds powdered sugar
1 cup chopped pecans

Mash or sieve beans. Add butter, cocoa, and vanilla and mix thoroughly. Stir in powdered sugar gradually. Add nuts. Press into 9x13 buttered pan and refrigerate until ready to serve.

Re: A good pinto bean recipe?
 

Might try this one...

http://allrecipes.com/recipe/terrys-...ns/Detail.aspx

Soak the beans overnight first

Re: A good pinto bean recipe?
 

I like beans and rice! Just thought I would make sure you knew you were not the only one who likes it.

Re: A good pinto bean recipe?
 

I like pinto's as well, but the aftermath is what kills you ....

Re: A good pinto bean recipe?
 

Since some of us hundreds of pounds of beans and rice stored a recipe thread might be good.

Just how many ways can you cook beans and rice?
I hope I never have to find out..LOL

Re: A good pinto bean recipe?
 

Gold hedge the longer you soak beans before cooking the less gas they produce unless of course you are already full of hot air. :D

Re: A good pinto bean recipe?
 

Already on it - been starting a section in my cook book with recipes for beans and rice....the problem is - in a STHF situation - how many of the OTHER ingredients can you get? (Like bacon or pork for flavoring - which most call for!)

Re: A good pinto bean recipe?
 

Master Ho I have a vegetarian daughter so we won't be cooking beans with pork but I did store a considerable amount of spices and vegetable bullion for flavoring.
What about those soy bacon bits... they might store for a while.

Re: A good pinto bean recipe?
 

sort em out, pick out the rocks and wrinkly ones. soak overnight pour off water. next day boil em for a while then simmer. fry up a passle of bacon and onions. toss in bacon and onions along with whatever spices tickle your fancy. I like cumin with my beans.

eat em like that for a couple days then fry the rest up with lard on the third day. mm good. thats how the mexicans do it.

Re: A good pinto bean recipe?
 

Thats a smart move for a vegan.....well done!

But I just don't think soy bacon bits will have anything like the right flavor and the bacon taste is probably mostly "smoke flavoring" from a bottle.......in a pinch I would use boullion cubes or powder to give the beans some taste.......

AND ONE FROM THE COOKBOOK FOR YOUR DAUGHTER.........so she has some variety, it calls for a can of black beans but I am sure you can soak dry ones.............>>


<o:p></o:p>
Ingredients:<o:p></o:p>
<o:p></o:p>
1 can of organic black beans (<?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:City><st1:place>Eden</st1:place></st1:City>, Shari Anns,etc.)<o:p></o:p>
1 small onion<o:p></o:p>
half of red or green pepper (whichever you prefer) (or a little of each)<o:p></o:p>
half of a small (8 oz) can of Hunts Tomato sauce (Hunts is vegan)<o:p></o:p>
olive oil<o:p></o:p>
salt and pepper<o:p></o:p>
<o:p></o:p>
Directions:<o:p></o:p>
<o:p></o:p>
1. Cut up the onion into small pieces, along with the pepper.<o:p></o:p>
<o:p></o:p>
2. Saute in a small-medium sized pot, with some olive oil you can just drizzle enough on the onion and pepper to cover, or you can measure out in tablespoons, its according to how much oil you want to use)<o:p></o:p>
<o:p></o:p>
3. Add at least 1/4 of salt ( I use sea salt) or more<o:p></o:p>
<o:p></o:p>
4. Add pepper (I usually just use a pepper shaker and shake it about 10 times, sometimes more) Saute on low heat until veggies are soft<o:p></o:p>
<o:p></o:p>
5. Add half a can of tomato sauce, followed by can of black beans. Let it come to a quick boil, then reduce heat to low or simmer. The longer you let it simmer, the more flavorful the dish. Stir occasionally.<o:p></o:p>
<o:p></o:p>
*You can use any kind of beans, I just prefer black beans Serve with rice. Enjoy.<o:p></o:p>
<o:p></o:p>
*This is a simple dish. You can adjust any of the ingredients according to taste!<o:p></o:p>

Re: A good pinto bean recipe?
 

Mexicans do very little to their beans they are basically plain,salt & pepper...their secret ingredient is lard or Manteca. Ever notice how you'll be eating some pinto beans and they taste great but they appear to be plain wellllll it's lard.

Ok, now for something spicier just use a couple links of chorizzo ...no lard.

Now if you want to eat the best beans you ever tasted try Peruanos, the root word being Peruvian....they can be found in any Mexican store worth it's salt.They cost twice as much as pintos but to me are worth the extra dinero.Don't do anything to these beans just salt and pepper. Last thing with any of your bean ventures try a pressure cooker I can finish a pot of beans in a little over an hour , maybe 1 1/2hrs....usually I'll bring them up to pressure and let um pressure cook for 15 /20 minutes then shut them off for 20 min. then open and stir and repeat

Re: A good pinto bean recipe?
 

Funny you should ask. I just finished off about 8 cups of cooked pinto beans that I used in two ways: (1) baked beans, which is basically cooked pintos with diced ham, bell pepper, onion and your favorite bbq sauce (either commercial or homemade.) Bake together in a 325 degree oven for and hour or so. And (2) refried beans.

The refried beans I especially liked because I replaced the 1/2 cup of bacon drippings or lard (bleecchhh) with canola oil. Well, at least it's healthier. The recipe calls for chopped onions, minced garlic, minced seeded jalapeno, chili powder, ground cumin, salt, cayenne pepper, chopped oregano and grated cheese -- all garnished with fresh cilantro. Yum, yum. The beauty of this recipe is that you don't have to be particular about the quantities of ingredients. Just taste as you go along (half the fun) and don't forget to mash the cooked beans.

I guess they're called refried because everything goes into the heavy skillet that you use to brown the onions, garlic and peppers. Cook the mixture until the paste is thick enough to suit you.

Re: A good pinto bean recipe?
 

What do you do to make sure the loose skins from the cooking beans don't clog the vent on your pressure cooker and explode your kitchen? I've always been a little afraid to try this one.

Re: A good pinto bean recipe?
 

At first I thought you ment MY loose skin ! :p


I never fill more than 3/4 full like the book suggests, I use a Kuhn Ricon pressure cooker...if that matters

Costco sells one for alot less money it's made by Fagor.....they both have safety over pressure relief valves....that and a little common sence goes a long ways....however I do understand your valid concerns....I'm always watchful .

Re: A good pinto bean recipe?
 

I like to soak the dry pinto beans overnight to rehydrate, and then boil them for a few hours. In a separate pan I'll fry two or three slices of chopped bacon, some corn oil, along with whatever spices are at hand and a LOT of garlic and onions. Once the onions are caramelized, and the beans are done, I'll drain the bean water and fry the beans in the pan with the bacon and other goodies. Leftover steak chunks work well instead of bacon too. Just be sure to wait and add the salt at the end right before it's done.

Re: A good pinto bean recipe?
 

Enchiladas a la 'Mone.

Recipe a little vague because it's never the same way twice. A man recipe- no measuring. Hehe.

Cook beans till good and soft- use some onion & garlic & salt. Leave some unsquished beans for a side dish and squish into refried beans with da mashed potato thingy. When done line the bottom of a casserole dish an inch or 2 deep. Add a layer of rice if desired- plain rice can be flavored with a boullion cube & peas if desired. Brown some meat (anything) in frying pan- I add worcestershire sauce while cooking. Roll meat into tortillas and lay in casserole dish. When full mix picante sauce or salsa with whipping cream- equal parts (I go a little heavier on salsa). Hot medium or mild is up to you and sets the "temperature" of the dish. Pour over everything. Grate some cheese over everything- I like monterrey jack. Stick in the oven for 35 minutes at 375 degrees. Uncovered.

Surprisingly good dish.