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Started By
Message
Need pinto bean recipes
Posted on 6/14/12 at 2:43 pm
Posted on 6/14/12 at 2:43 pm
I had someone pick up some pinto beans for me, since I've never cooked them before and have wanted to for awhile now. She showed up with 4 pounds. I need recipes. I'm up to my ears in pinto beans.
Posted on 6/14/12 at 2:58 pm to The_LD
No. 10 can of pinto beans
1/2 cup brown sugar
2 chopped onions
3 chopped green peppers
1 pound of sausage or pulled pork
grease drippings from meat, enough to taste but not greasy
1 teaspoon of cumin to start, then season to taste
barbeque sauce to taste
Mix all ingredients, taste and adjust.
simmer for 4 hours or so
1/2 cup brown sugar
2 chopped onions
3 chopped green peppers
1 pound of sausage or pulled pork
grease drippings from meat, enough to taste but not greasy
1 teaspoon of cumin to start, then season to taste
barbeque sauce to taste
Mix all ingredients, taste and adjust.
simmer for 4 hours or so
Posted on 6/14/12 at 2:58 pm to The_LD
I think those are what people in Texas eat.
Posted on 6/14/12 at 3:00 pm to ndtiger
Do I need to soak hem stall first? Is 4 hour simmer enough since they are smaller beans?
Posted on 6/14/12 at 3:22 pm to The_LD
I've made fresh pinto beans and they didn't take 4 hours to cook. They would have been mush by then. They don't take much longer than any other fresh bean unless you're looking to make refried beans.
If you don't want to fix all of them, put them in the freezer on a baking sheet. Then vac seal them. I stopped parboiling beans and peas when I started freezing them in that manner.
When I made them, I used a pinto bean seasoning from Bodacious BBQ which has some cumin and chili powder in it. Use bacon, salt pork or whatever pork you'd like, add onions, garlic and jalapeno peppers, fresh and chopped. Simmer until tender.
If you don't want to fix all of them, put them in the freezer on a baking sheet. Then vac seal them. I stopped parboiling beans and peas when I started freezing them in that manner.
When I made them, I used a pinto bean seasoning from Bodacious BBQ which has some cumin and chili powder in it. Use bacon, salt pork or whatever pork you'd like, add onions, garlic and jalapeno peppers, fresh and chopped. Simmer until tender.
Posted on 6/14/12 at 3:39 pm to Gris Gris
They aren't fresh. Hey are dried
Posted on 6/14/12 at 3:45 pm to The_LD
Plan on 2+ hours cooking time. For a pound of dry beans, add 7 cups or so of water, a T of chili powder, and 1/2 T each of cumin,onion powder and garlic powder. I like to add a fresh jap or serrano pepper or two, and a little diced ham or bacon is good. As the beans get tender, but not blown apart, adjust the seasonings and add salt to taste.
Posted on 6/14/12 at 3:47 pm to The_LD
quote:
They aren't fresh. Hey are dried
Dried will keep a long time, so you don't have to cook all of it at once if you don't want to. Dried cook a bit longer, but not 4 hours.
Posted on 6/14/12 at 4:36 pm to Gris Gris
There is a garden stand on my way home with fresh purple hull peas and pintos. He sells them out of the back of his truck. Any ideas for cooking those as opposed to canned or frozen?
Posted on 6/14/12 at 4:50 pm to Zach
quote:
There is a garden stand on my way home with fresh purple hull peas and pintos. He sells them out of the back of his truck. Any ideas for cooking those as opposed to canned or frozen?
I cooked a big pot of purple hulls over the weekend. So darn good.
This time, I used a Cook's hamsteak that I cut up into chunks. I let that low simmer in a little canola oil for a bit until the juices came out. I added chopped onions and let them go a little while. Then, the peas and enough liquid, either water or chicken stock, to cover. Simmer for about 20 minutes. Then, check them. They don't take long to cook. Add the salt when they're done but still hot. I put the pepper in with the liquid.
See my post above for fresh pinto beans. They take a little longer to simmer than the purple hull peas. I just check them until they are the texture I like.
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