FOOD Pinto beans

[TKO]

I grew up on pinto beans, cornbread, collards, and turnip greens. So, I know beans fairly well. My family might have beans 2-3 times a week. Always had a rich creamy taste, with the kind of reddish brown "gravy" that renders when you cook them down. However, over the past few years, pinto beans haven't tasted the same to me. I thought, "Are my tastes changing as I get older?" Then, I talked to my mom one day and she mentioned the same thing. I tried different brands, even Whole Foods organic beans. Nope. None I tried were that good. All have some kind of weird texture now. Like mealy or something...not creamy soft. Also, more of a iodiney taste, too. I found that odd. I tried one more bag of beans. Not even near the dried beans in the store aisle(Walmart). These were at the hispanic section. La Preferada dried pinto beans. I have tried them numerous times now and love beans again! These taste like the beans I had growing up. I told my mom about them after I found it not to be a fluke. She bought some and likes beans again. My own family won't touch beans. They hate the smell of them, they hate the taste, and might only go for black beans on a burrito bowl or something. I find them cheap, nutritious, filling, and a comfort food.

 

[bw]

Love beans, preferably over rice. We keep all kinds on hand, make big pots and freeze dinner-size containers so we can vary them. I'd be happy eating identical dinners from the pot until they're gone, but my high-maintenance wife likes variety in her diet. Go figure.

 

[Dozdoats]

Glad you found your beans again Thanks for the brand mention - will look for some.

 

[TKO]

Love beans, preferably over rice. We keep all kinds on hand, make big pots and freeze dinner-size containers so we can vary them. I'd be happy eating identical dinners from the pot until they're gone, but my high-maintenance wife likes variety in her diet. Go figure.

I've been wondering what else you can do with pinto beans. Rice is one I've done before. I have mashed them up into refried beans. I know some people use white beans and add to smoothies.

 

[raven]

Pinto Beans are actually a natural Corona Virus vaccine.
You eat enough and no one is coming within 6 feet with out a mask.
"If you can smell that, you are not social distancing"

 

[Echo 5]

I've found I can't tolerate them as I get older. Unless I go through ridiculous lengths to prep the beans before cooking them.

 

[Old Gray Mare]

I've found I can't tolerate them as I get older. Unless I go through ridiculous lengths to prep the beans before cooking them.

To make beans more "digestible" Italians traditionally used bay leaves and Japanese traditionally used Kombu, a type of seaweed usually found dried. I've used both just not usually at the same time.

 

[Kathy in FL]

I prefer to buy my seasonings and dried beans and dried milk in the Hispanic section.

I've been wondering what else you can do with pinto beans. Rice is one I've done before. I have mashed them up into refried beans. I know some people use white beans and add to smoothies.

You can make pinto pies with them as well as fudge. I'm pretty sure I've posted the recipe around here someplace before. Check Granny's Kitchen.

 

[Kathy in FL]

Love beans, preferably over rice. We keep all kinds on hand, make big pots and freeze dinner-size containers so we can vary them. I'd be happy eating identical dinners from the pot until they're gone, but my high-maintenance wife likes variety in her diet. Go figure.

My favorite meal, from childhood to now, is white beans cooked with ham hock, stewed potatoes, and my mother's homemade cornbread.

 

[TKO]

I prefer to buy my seasonings and dried beans and dried milk in the Hispanic section.


You can make pinto pies with them as well as fudge. I'm pretty sure I've posted the recipe around here someplace before. Check Granny's Kitchen.

Wow! Fudge from beans. I'll check for it.

 

[homepark]

My sister makes some frijoles from dried pintos. Hasn't lately. I'll get her to make some and see if they are the same creamy texture I recall. As I recall, 5lbs of pinto and 3 pods of garlic, plus onion. Lordy, they were good. A meal in one dish.

 

[nomifyle]

I grew up eating black eyed peas, turnip greens and corn bread. I even eat them cold from the fridg. Never ate rice growing up but then I moved to New Orleans and red beans and rice was a big thing for me. Then several years ago I quit eating rice and red beans were never the same. Black eyed peas are still great with no rice since I never ate rice with them. I love beans, all kinds of beans. I prefer them cooked down and creamy, like they do in New Orleans. Up here in yankee land of north Louisiana their beans are wattery and their beans of preference are purple hull peas, fresh from the garden, home canned or frozen. None of my husbands would touch them with a ten foot pole.

Judy

 

[Echo 5]

To make beans more "digestible" Italians traditionally used bay leaves and Japanese traditionally used Kombu, a type of seaweed usually found dried. I've used both just not usually at the same time.

I use bay leaf. First, I bring the beans to boil in salt water until the skins break. Then rinse and refill the pot. Put in the fridge over night with salt. Rinse in the morning. Put beans in a crockpot for about 6 hours or until cooked.

All to reduce those lectins.

 

[TKO]

To make beans more "digestible" Italians traditionally used bay leaves and Japanese traditionally used Kombu, a type of seaweed usually found dried. I've used both just not usually at the same time.

If I am going to eat beans, I'll have a Rainbow Lite Advanced Enzyme capsule. Works like a charm. No musical fruit.

 

[Kathy in FL]

Here's the recipe for pinto bean fudge that I use most often. I've tried others but I always come back to this one.

Pinto Bean Fudge - Recipe - Cooks.com

www.cooks.com

 

[Raggedyman]

I prefer to buy my seasonings and dried beans and dried milk in the Hispanic section.


You can make pinto pies with them as well as fudge. I'm pretty sure I've posted the recipe around here someplace before. Check Granny's Kitchen.

as do we . . . and . . . typically the same type of items are C H E A P E R than they are a few isles over . . . safron is one spice in particular . . .

 

[Kathy in FL]

Here's a recipe for pinto bean pie. I'm mildly allergic to coconut so I leave it out but that's just me.

Pinto Bean Pie - Recipe | Cooks.com

www.cooks.com

And here's another that doesn't use coconut at all.

Pinto Bean Pie - Recipe | Cooks.com

www.cooks.com

And here are a couple more with only slight variations here and there:

Pinto Bean Pie - Recipe | Cooks.com

www.cooks.com

Pinto Bean Pie - Recipe | Cooks.com

www.cooks.com

Pinto Bean Pie (Mock Pecan) - Recipe | Cooks.com

www.cooks.com

Pinto Bean Pie - Recipe | Cooks.com

www.cooks.com

 

[Kathy in FL]

as do we . . . and . . . typically the same type of items are C H E A P E R than they are a few isles over . . . safron is one spice in particular . . .

I prefer Badia's whole spices than giving up the arm and the leg than McCormick spices cost. They also have some pretty decent teas there like chamomile, yerba mate, and hibiscus.

 

[Yogizorch]

Fiesta is another brand I really like. They make a pinto bean seasoning as well as other spice blends which are very tasty.

Amazon.com : Fiesta Pinto Bean Seasoning, 20 Oz., (Pack of 1) : Mexican Seasonings : Grocery & Gourmet Food

Amazon.com : Fiesta Pinto Bean Seasoning, 20 Oz., (Pack of 1) : Mexican Seasonings : Grocery & Gourmet Food

www.amazon.com

 

[Raggedyman]

sounds like you peeps need a big bowl of Raggedymans werld famous . . .

too gud fa white folk collard green soup
​

1 lb dry white beans - cannellini or great Northern are best
1-2 ham hock or ham soup bones
1/2 lb sliced bacon, cut into 1 inch pieces (optional)
1 medium ham steak, cut into half-inch cubes
1 TBSP minced garlic
1 large onion, chopped medium
3-4 medium potatoes
1 medium bunch lacatano kale
1 medium bunch collard greens
Maggi seasoning 8-10 shakes
3-4 bay leaves
1 heaping TBSP ham base
2 tsp chicken base

Soak beans overnight or 6-8 hours. In a large stock pot, sauté garlic and onions together with bacon pieces (if you have omitted bacon, use olive oil). Add hocks and/or soup bones to pot with water to cover by 1 inch. Cover and bring to boil for 10-12 minutes. Wash and drain beans. Add beans to boiling pot together with enough HOT water to cover by 1 1/2 inch. Boil covered an additional 7 minutes; reduce heat to low medium simmer. Add Maggi seasoning, bay leaves, ham base and chicken base. Chop kale and collard greens medium and add. Cover and simmer low until beans and greens are tender, about 2 ½ - 3 hours.

Cut potatoes into 3/4" cubes; in a separate pot cover with water, bring to boil, and cook about 3 minutes. Remove from heat, drain and reserve fluid. Add potatoes and ham chunks. Add water from potatoes, as/ if needed. Simmer covered an additional 30 to 45 minutes until potatoes are tender. Salt and fresh ground pepper to individual taste.

CAUTION: do not stand between the table and the soup pot

 

[cyberiot]

We see a lot of Goya brand products here in AZ. Haven't tried a one that isn't top drawer. Southern cornbread made with Goya coarse cornmeal is to die for!

 

[Kathy in FL]

We see a lot of Goya brand products here in AZ. Haven't tried a one that isn't top drawer. Southern cornbread made with Goya coarse cornmeal is to die for!

Goya is what most of the Cubans use around here. Hard to believe they are headquartered in NJ. Might want to stock up just in case NJ becomes more of a head case.

 

[fish hook]

My sister makes some frijoles from dried pintos. Hasn't lately. I'll get her to make some and see if they are the same creamy texture I recall. As I recall, 5lbs of pinto and 3 pods of garlic, plus onion. Lordy, they were good. A meal in one dish.

I need some help.I thought frioles were any bean.

 

[packyderms_wife]

There's a thread on beans in Granny's Kitchen here at TBK.

 

[packyderms_wife]

My own family won't touch beans. They hate the smell of them, they hate the taste, and might only go for black beans on a burrito bowl or something. I find them cheap, nutritious, filling, and a comfort food.

I love beans, your family is missing out on a good thing.

 

[FREEBIRD]

My favorite meal, from childhood to now, is white beans cooked with ham hock, stewed potatoes, and my mother's homemade cornbread.

I make a crockpot soup from white beans, potatoes, veggies, and whatever cooked meat I have (could be ham, cut-up leftover pork or chicken). Cornbread on the side.

 

[DryCreek]

I have found that using the InstantPot yields beans that a done through (creamy), but since the water doesn't boil, the broth stays clear.

 

[Murt]

When I was in basic training/AIT at Ft Polk back in the mid 70's my drill sergeant asked if I could drive a tractor
I told him that I had been driving tractors since I was 7 years old
He asked if I wanted a home cooked meal in exchange for plowing a field for one of his neighbors
He said it would be kind of plain because they didn't have much but he helped them when he could
I plowed for about 5 hours and then we ate
the meal was a big stone bowl full of pinto beans-cornbread-onions and sweet tea
them cajuns can cook some GOOD beans --best meal I had in a while

 

[TKO]

I love beans, your family is missing out on a good thing.

They don't think so. But I do. :-) I like tins of sardines, too. They hate when I break out the sardines, too.

 

[AnniePutin]

Thanks, TKO! I love soup beans and cornbread - and onions. Chow-Chow is good with them, too! I'll try these beans you found in hopes of finding that wonderful taste again!

 

[AlfaMan]

Grew up on the pinto beans, white-not yankee-cornbread, collards, lots of poke salad. Not a choice, it's what we had. People associate that kind of eating these days with poverty and low IQ and all those fun little labels people toss at each other.
Most of us would still eat beans and such and enjoy it. Give a bowl of beans to a millenial and they'll ask you for a bag of chips instead.

I wonder if people realize those "poor meals" for many of us made Americans among some of the healthiest people in the world. Look at the increases in life expectancy over the past 100 years.

 

[AlfaMan]

Thanks, TKO! I love soup beans and cornbread - and onions. Chow-Chow is good with them, too! I'll try these beans you found in hopes of finding that wonderful taste again!

Oooh, hot chow chow. And Vidalia onions...

 

[Murt]

Oooh, hot chow chow. And Vidalia onions...

one of the benefits of living in middle GA --the onions are near
I grew some Texas sweets and they were great--I think that they are called 1015 onions and the Vidalias are granex
I make green tomato relish that some call mild chow chow that is really good---it is the mother earth news recipe

 

[Dozdoats]

Black eyed peas are still great with no rice since I never ate rice with them.

Poor thing, you never had a good pot of hoppin' john??

 

[Doc1]

I've posted this before, but it bears repeating. It's not a recipe, but a preparation method. If you have a grain mill, you can grind your dried pinto beans and then boil them. This reduces cooking time considerably and produces a tasty gravy/paste which can be seasoned to taste. It's good over rice, thinned as a soup or used as a dip or burrito filler.

Why would yo want to do this? In addition to the convenience of quicker cooking time it requires much less heat/fuel, which could be important in a survival situation.

Interestingly, though I'm originally from New Orleans - the red beans capitol - I've never tried this method with red beans, dried peas or any other dried beans. Might be worth a try!

Best
Doc

 

[Kathy in FL]

I make a crockpot soup from white beans, potatoes, veggies, and whatever cooked meat I have (could be ham, cut-up leftover pork or chicken). Cornbread on the side.

Yummmmmm

 

[fish hook]

They don't think so. But I do. :-) I like tins of sardines, too. They hate when I break out the sardines, too.

Were you abducted by aliens and dropped in that nest?Lol

 

[fish hook]

Grew up on the pinto beans, white-not yankee-cornbread, collards, lots of poke salad. Not a choice, it's what we had. People associate that kind of eating these days with poverty and low IQ and all those fun little labels people toss at each other.
Most of us would still eat beans and such and enjoy it. Give a bowl of beans to a millenial and they'll ask you for a bag of chips instead.

I wonder if people realize those "poor meals" for many of us made Americans among some of the healthiest people in the world. Look at the increases in life expectancy over the past 100 years.

Remember it well.Still have to have a mess of poke or 3 in the spring.

 

[connie]

I remember the pinto bean liquid as tasty too growing up. Mom used salt pork and I don't but maybe the difference is the beans too. Beans and southern style cornbread (not sweet) is a favorite meal.

 

[Pinecone]

Grew up with navy beans and ham or ham hocks with onion. Steaming bowls with ketchup on top. Yum! Now I like Anasazi beans. They don't have to be pre-soaked and have great flavor. It's said they aren't as "gassy" but I wouldn't bet on it. Add an onion to the pot and top the bowl with a hot sauce. Good eats.

Oh, and smoked oysters. Sardines were good, too, but smoked oysters were better! Dad and I used to eat them on saltine crackers. We'd stand in the kitchen and eat and talk. No one else would eat them. Now I won't eat them because they come from a foreign country. Good memories there.