Tuesday, June 22, 2010

Pinto Beans

Since moving to the south six years ago, I have had the fabulous privilege of eating pinto beans cooked up in a  big 'ole pot (the only way to make them in the south) on numerous occasions.  

For the most part, this has been a wonderful experience.  Some people just have a knack for tasting and seasoning the beans as they cook.  
I have found that if  pinto beans are not seasoned well, they can turn out very bland and yucky.  Unfortunately, I have tasted a few big 'ole pots like that before too.  

The key to taking  a plain bag of dried beans to a fabulous meal (in my humble opinion) is the garlic!  Minced, chopped, fresh or refrigerated -- it doesn't matter, but please, please add some garlic to your beans!  It makes such a difference!   

Well after tweaking a few different recipes, I came up with my own variation.  Hope you enjoy!

Perfect Pinto Beans


1 lb. dry pinto beans
4 cups water
3 cloves garlic minced
1 teaspoon chicken bouillon powder
1/4 finely chopped onion
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 - 1 teaspoon red pepper flakes
2-3 dashes hot sauce


Rinse pinto beans and place in large pot.  Add all other ingredients and bring to a boil.  Cover and reduce heat to a simmer.  Allow to simmer for 2-3 hours until soft, adding water as needed -- approximately 2 1/2 - 3 more cups.  Enjoy!

Serve with a dollop of sour cream on top and corn bread on the side.


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  1. Welcome! I love GOOD beans - with you on those other bland ones! Welcome to Tuesday Tastes!

    Happy Day,
    Jasey @ Crazy Daisy

  2. I love beans. Spice definitely makes a difference. I will be using this to make the refried beans!!

  3. Just curious if you soak yours overnight before cooking... I've heard it helps break down the enzymes that cause ::clearing throat::

  4. It just depends if I remember... :) But that is a very good point!

  5. I've never made them...well, except once, and for whatever reason, the beans never got soft. And that was after I'd cooked them for 8 hours in hopes that they would! I was just curious if soaking/not soaking could have been the issue. I'm going to try your recipe this next week, as I'm running out of healthful lower-carb ideas for meals.

  6. April, I have heard of that problem before, and it is probably one of two things... Either the beans were possibly old, which means they will never fully soften, or possibly you were cooking them in hard water. Your tap water may be having an effect on how they cook. One way to adjust the effect of the water is by adding a baking soda. As far as soaking goes, I have had success both ways. Hope this helps.

  7. This looks really great...I love beans. Thanks for sharing. You have an adorable blog.



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