[ipgyst]

So I was doing some browsing at the World's Healthiest Foods (HERE) and I got a hankering for some pinto beans. Anybody have any good recipes besides 1) soak beans overnight, 2) add ham hock + onions + spices, 3) cook and serve with rice???

[Ligarius]

Use them to substitute anything that traditionally uses kidney beans. Chili con Carne for example.

Originally Posted by ipgyst

So I was doing some browsing at the World's Healthiest Foods (HERE) and I got a hankering for some pinto beans. Anybody have any good recipes besides 1) soak beans overnight, 2) add ham hock + onions + spices, 3) cook and serve with rice???

[jojobinks]

Originally Posted by ipgyst

So I was doing some browsing at the World's Healthiest Foods (HERE) and I got a hankering for some pinto beans. Anybody have any good recipes besides 1) soak beans overnight, 2) add ham hock + onions + spices, 3) cook and serve with rice???

refried beans:

soak overnight, cook.

with a half hour to go, sautee 1 onion, 2 tsp cumin, 1.5 tsp salt, a big spoonful of garlic, until begins to soften (5 minutes or so). then toss in a chopped bell pepper (i prefer red pepper). sautee another 5 minutes or so, until the pepper begins to soften. take the veggies off the heat. season with more garlic and black pepper.

when beans are done, drain. put a few tbsp olive oil over them and mash. after pretty well mashed, add the veggies and mix well.

eat on tacos, tostados, burritos, or with chips. they keep well, are tasty and are a great protein. i'm a vegetarian, but you can cook the beans with ham, or use lard instead of olive oil at the end, or whatever if not eating meat is offensive to you. also, i prefer using black beans for this, but the pintos are more traditional.

[machinelf]

My wife makes this, and it's delicious. She kindly emailed the recipe to me:

1 lb bag of cooked pintos
(soak, boil with a smidge of pork fat, salt to taste)

Brown 1 lb of hot sausage. Drain.
Add two anchos, chopped, or a can of chopped chiles. Slice on the bias two bunches of scallions.
Saute until tender. I usually reserve the green tops until the whites are tender; the greens get tender more quickly, and I don't like to turn them to mush. Sometimes I add fresh garlic at this stage, too.
Chop 2 lbs or so of tomatoes--romas are nice, but I prefer something with more flava. Brandywines are my favorite. Add to the sausage mixture, then mix in drained beans. You can leave a little liquid, you don't want it too dry.... should be the consistency of baked beans when it's all mixed together. Put in a dutch oven or casserole and cook on a medium oven (350) until heated through, hot and bubbly.

Serve with sour cream. Use chives or wild onions for garnishing. Makes good burritos. Nice with corn bread. If you like cumin, sprinkle a pinch of ground on top. Sweet paprika looks lovely, too.

[beekeeper]

Great link--thanks.


When I get a hankering for beans (I'm a black bean fan) I cook up a batch in the crock pot (soak overnight). I always keep the fat whenever I cook bacon, so I put a healthy amount of bacon fat in with the beans. Sometimes I'll throw in onions and carrots--rough cut so they can easily be removed.

After the beans are cooked, I use them in lots of recipes. I make black bean chilli with whatever meat sounds good (usually shredded chicken), some fresh cut corn, onions, etc.

I'll cook some of the beans longer, with more bacon fat, mushing them as I go, and then fill burrito wraps (some to freeze).

Freeze whatever you don't use, and you can use it whenever you want.

[FlopZnuts]

Here is how I usually do all my beans (pinto, black, mixed etc.) It is also very good for lentils too!

1 onion, 3 stalks celery, 1 cup or so carrots, chop in food processor (but dont puree)

a little olive oil in pot and brown 2 cups or so of Country Ham. when ham browns add the veggies above and let blend for a few minutes.

take one large container of beef stock and add to ham/veg base and bring to boil.

add beans (you can soak overnight but I usually dont.)

boil rapidly for a while and reduce to a good simmer and cook until beans are tender. You will usually have to keep adding lots of water, but let some of the stock reduce for more intense flavor!

Make your best cornbread and GRUB!!!

[ipgyst]

Originally Posted by FlopZnuts

...cornbread...

While cornbread has minor nutritional value, it is too tasty to pass up this evening as I dine on my pinto beans. Good suggestion!

@jojo - that is a tasty recipe, i will have to try it, and I like vegetarians - less demand for meat = more and cheaper meat for me
@machinelf - also tasty, but since I am not a scallion fan I hope you don't mind if I substitute onions - tell your wife thank you from me
@beekeeper - good call on the bacon fat (yummy), i used some tonight
@FlopZnuts - also looks tasty and will give me a chance to use my food processor before it gets commissioned for making baby food

[Wooderson]

I've found that the key to tasty beans is in cooking time. Once they are hydrated from soaking, a longer cooking time at a low, low heat seems to make beans explode with flavor.

For a Cuban or Spanish feel, add a few TBSPs of balsamic vinegar and a pinch or two of cumin to the beans.

[ipgyst]

I forgot the cumin! IDIOT.

[NanaBanana]

Man.....now I've got a hankering for a pot of beans and corn bread! Too late for tonight, maybe I'll get them on tomorrow. I pretty much cook pinto beans in the format of the first post, except I've never soaked them.

I just rinse them well, add salt to taste, fill the pot with water and cook to the boiling point, then reduce temperature to low. I like them cooked for 4 to 5 hours, while adding water along the way. Sometimes, after 4 hours, I will turn them off and let them sit for awhile, and then turn the heat back on and cook for another hour or so. I prefer the liquid to be thick instead of thin.

I also prefer my beans without meat, but will sometimes add a ham bone, or sliced smoked sausage. Or, I may add cumin and sometimes chili powder, nearly always some ginger (this is a sure fire way to cut the gas). Sometimes, I will add chopped onion, diced tomatoes and diced jalapeno peppers shortly before serving, so that the veggies are still sort of firm. Yum!! Now I'm really hungry for pinto beans!

I agree with:

Wooderson......"a longer cooking time at a low, low heat seems to make beans explode with flavor." Definitely!

FlopZnuts....."Make your best cornbread and GRUB!!!"

beekeeper...."I'll cook some of the beans longer, with more bacon fat, mushing them as I go, and then fill burrito wraps"

jojobinks......."eat on tacos, tostados, burritos, or with chips. they keep well, are tasty and are a great protein"

(Years ago....the way I loved to eat pinto beans was straight from the fridge, cold - with sliced white bread)