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RECIPE: Pinto Beans
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Posted by sandy (ssandy@visto.com) on Tue, May 22, 01 at 20:32
| A very simple and overlooked dish is just plain beans. My favorites are Pintos, cooked in a crock pot is the way I do them. No pre soaking, just lots of water and let 'em cook 4-5 hours or all day.
Season with salt to taste and serve with french bread or steamed corn tortillas, salsa and a green salad. The earthy taste of pinto beans plain is out of this world. You can make chili with the leftovers but enjoy the plain taste of beans while they are fresh. We used to have "bean feeds" when I was a kid at the stable where I kept my horse and this is what they served. Its a cheap dish for big crowds too. |
Follow-Up Postings:
RE: RECIPE: Pinto Beans
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| Yum, I agree, Sandy, the simple dishes are often the best! I love pinto beans... hadn't thought of having them with tortillas, I usually make cornbread, but I like your suggestions! Tomorrow's a holiday, sounds like a good day to get some going.... |
RE: RECIPE: Pinto Beans
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| The best flavoring I've found for pintos is a ham hock. gives it a real smokey taste. |
RE: RECIPE: Pinto Beans
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| Yeah, ham hocks make beans take great, but if you're a vegetarian - - oh well. |
RE: RECIPE: Pinto Beans
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| Sandy, can you please clarify "how much beans" and "how much water" in "what size crockpot?" |
RE: RECIPE: Pinto Beans
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| Every bag of pinto beans has a recipe for cooking. I pick the rocks out, dump in the crock pot and cover with about 2 to three inches of water and turn on high. They cook in about 4-5 house. Add water if if gets down to bean level. Any other seasoning but salt (ham hocks, spices) detracts from the earthy pinto bean taste. Try them just plain and see how good they are. |
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