FOOD Pinto beans

Texican

Texican

Live Free & Die Free.... God Freedom Country....
The DW cooks a pot of red beans ever so often and she eats a little bit and I then finish off the pot as well as I can. You get your fill of red beans after a pot full, but use lots of different seasonings to spike them up until finished.

Then the DW complains about the odor waifing thru the house for days, but I remind her, she fixed the red beans. She does know how to use copious amounts of air freshner .

Texican....
 
Green Co.

Green Co.

Administrator
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Pinecone said:
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.
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We love Anasazi beans here. Saw some many years ago while working at a rig N. of Pagosa Springs. We brought some home with us, and they quickly became our favorite. A few years ago, I had a brother working a rig in that area, so I asked him to bring us back a large bag. Well, he did, a 50# bag. :shk: We're still eating on them four years later. Starting to get a little hard, but a short presoak remedies.

I've found over the years, there is a difference in pinto beans. The lighter colored beans, usually from the Colorado area, are much tastier an easier to cook. The dark brown beans are from more southern areas, and Mexico, and are much harder.

It's early... I think I'll start s small pot.
 
TKO

TKO

Veteran Member
connie said:
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.
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Funny thing on the cornbread. Most of my mom's family are from the south(dad from the west). My granny always made cornbread and it was not sweet nor was it yellow. My wife, being a yankee...and mostly of Austrian mix, never had seen white cornbread. Her mom used to make it with yellow cornmeal and it was sweet almost like cake. I am not a fan of sweet cornbread. I had seen both kinds of cornbread but considered sweet and yellow the way northerners made it.
 
TKO

TKO

Veteran Member
Pinecone said:
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.
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You have got to look at seafood. A TON of it comes from China or HK. I was buying some mussels in the commissary the other day. I looked at the package and it said, "Product of China". Back it went. Go to Aldi and it says the same thing. I ask the Kroger guy and he doesn't even know where the product comes from.
 
P

Pinecone

Has No Life - Lives on TB
TKO said:
You have got to look at seafood. A TON of it comes from China or HK. I was buying some mussels in the commissary the other day. I looked at the package and it said, "Product of China". Back it went. Go to Aldi and it says the same thing. I ask the Kroger guy and he doesn't even know where the product comes from.
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Yeah, that's a real problem I have, too. If it's not a USA product, back it goes. I've found some gulf shrimp in one store, I can get wild caught cod in Costco, and if we go to the coast I can get seafood there. I don't do farm raised anything either, especially from Asia. I do miss fishing and the fish fry afterwards!
 
P

Pinecone

Has No Life - Lives on TB
SquonkHunter said:
Anasazi beans are my favorite. Hard to find in stores so I get them direct from the grower - Adobe Milling in Colorado. Adobe Milling Dove Creek, Colorado: Gourmet Beans of all kinds for great Southwest Cooking!
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That's where we get ours, too. We go to NM every year or so, and if we go that way we pick up more beans. I love going into Adobe Milling. Last time we had to go to the little grocery store there as Adobe Milling was closed. That was a good place to buy beans, too. Beautiful country, but too high for us.
 
C

Coco82919

Veteran Member
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
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Thanks Kathy for the link. It looks like this site has a lot of good recipes. I copied the recipe for the pinto bean fudge. It looks interesting. My husband said it looks gross. I may surprise him with a batch next time I cook up a pot of beans.
 
hardrock

hardrock

Veteran Member
tiredude said:
Thanks to you I put a pot on. 5 or 6 o'clock I will have cornbread and raw onions with this delicacy........mmmm mmmm
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Yeah, me too. I was also raised on pinto beans, and all the trimmings.
I didn't know a chicken had a breast until I graduated H/S and left home.
 
TKO

TKO

Veteran Member
tiredude said:
Thanks to you I put a pot on. 5 or 6 o'clock I will have cornbread and raw onions with this delicacy........mmmm mmmm
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Yepper. This is the way to do it. SOMETIMES, I might put a little pepper sauce in...pickled pepper juice.
 
Green Co.

Green Co.

Administrator
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Dozdoats said:
Y'all are your usual bad influence. I just ordered some anasazi beans from Adobe (never heard of them before) and got talked into adding some bacon bean seasoning too.

:D
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Doz, they have some of the best pinto beans, also. Nice light color, cook fairly fast compared to the mostly Mexican beans we get here.
 
D

Dozdoats

On TB every waking moment
Cranberry beans are popular hereabouts, and I'm still learning my way around cooking those. The anasazis seem easier, I will soon find out :D

Cranberry beans-
Crimson_cranberrybeans.jpg
 
Green Co.

Green Co.

Administrator
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Dozdoats said:
Cranberry beans are popular hereabouts, and I'm still learning my way around cooking those. The anasazis seem easier, I will soon find out :D

Cranberry beans-
Crimson_cranberrybeans.jpg
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Now there's some I ain't never seen! I have something new to learn.
 
Mtsilverback

Mtsilverback

Veteran Member
Grew up eating navy bean soup and ham hocks at least once a month. That pot would last a full week. Would dip the past out of the bowl from the refrigerator and smear it on fresh baked bread.

Down south it was red beans on rice, greens, and okra. Never did develop a tast for okra. Way to slimy.
 
Grouchy Granny

Grouchy Granny

Deceased
homepark said:
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.
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Fried in lard right? The only way to get them to taste right! I do them periodically, but I've been using Anasazi beans because they cook faster and have a better flavor. Sigh, now I can only find them at Kroger or the Chili Store about 8 blocks away.
 
Kathy in FL

Kathy in FL

Administrator
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Dozdoats said:
Never did develop a tast for okra

Get someone who knows how to fry you a batch, goes good with other veggies (blackeye peas), sliced fresh maters etc. Otherwise just put it in gumbo :D
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Yeah. You need to bread it correctly and fry it without burning it in fresh grease with maybe just a little bacon grease put in there.

Too many times I've tasted fried okra that has too much salt on it. Uh no. Now pickled okra? Gag ... it is like eating snot. ROFL! My mother loves it, my father gets a craving for it every now and again but not often. I just can't do it. It doesn't want to stay down.
 
Mtsilverback

Mtsilverback

Veteran Member
Dozdoats said:
Never did develop a tast for okra

Get someone who knows how to fry you a batch, goes good with other veggies (blackeye peas), sliced fresh maters etc. Otherwise just put it in gumbo :D
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I don't live down in that country any longer. Tried to get one of the local cooks to make up some scrapple. Years later her chef son made some up for me. Came out darn nice. Then one of the other line cook's tried to deep fry it. Mooshy, greesy and tasted like fish. LOL!
 
rob0126

rob0126

Veteran Member
TKO said:
You have got to look at seafood. A TON of it comes from China or HK. I was buying some mussels in the commissary the other day. I looked at the package and it said, "Product of China". Back it went. Go to Aldi and it says the same thing. I ask the Kroger guy and he doesn't even know where the product comes from.
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wholefoods sells fish from places other than china. Thats the only place I'll eat it from unless its local from someones pond.

And we eat no fish from the pacific, especially the northern part around alaska(fukushima).
 
rob0126

rob0126

Veteran Member
I grew up on cornbread, collard greens, and black eyed peas.
Butterbeans and cornbread also.

I believe the best tasting peas are field and acre. Acres can get pricey though.
 
Red Baron

Red Baron

Paleo-Conservative
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Raggedyman said:
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 . . .
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+1

The dried spices in the "Mexican" food aisle are a great bargain. Oregano, bay leaf, cumin, cinnamon, dried whole peppers, etc.

They usually come in plain cellophane bags which I will put up in Ziploc bags for bulk storage. Then I will fill up my existing glass spice jars when they run empty.

I like to make a salsa with black eyed peas cooked "al dente" with a couple of bay leaves. Then I add diced tomatoes, green onion, cumin, fresh cilantro, diced jalapeno, olive oil and lime juice. Add some habanero sauce to your heat level.

I've always heard that one should add bay leaf when cooking most any kind of dried beans?
 
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Millwright

Millwright

Knuckle Dragger
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rob0126 said:
I grew up on cornbread, collard greens, and black eyed peas.
Butterbeans and cornbread also.

I believe the best tasting peas are field and acre. Acres can get pricey though.
Click to expand...

Crowder peas and purple hulls are hard to find here.

Glory Brand greens are good for canned.
 
homepark

homepark

Resist
I live in scrapple country. In the diners around here you can specify deep-fried or pan-fried. I have grown to love the deep-fried. Nice crisp crust around it. Lordy. A heart attack in each bite, but what a way to go!
 
It'sJustMe

It'sJustMe

Deceased
When I cook dried beans, I always put a pinch of baking soda in the water just as it's starting to boil. You can see the foam forming as the gas is released. Works every time for me.
 
Kathy in FL

Kathy in FL

Administrator
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Red Baron said:
+1

The dried spices in the "Mexican" food aisle are a great bargain. Oregano, bay leaf, cumin, cinnamon, dried whole peppers, etc.

They usually come in plain cellophane bags which I will put up in Ziploc bags for bulk storage. Then I will fill up my existing glass spice jars when they run empty.

I like to make a salsa with black eyed peas cooked "al dente" with a couple of bay leaves. Then I add diced tomatoes, green onion, cumin, fresh cilantro, diced jalapeno, olive oil and lime juice. Add some habanero sauce to your heat level.

I've always heard that one should add bay leaf when cooking most any kind of dried beans?
Click to expand...

Around here we call that Redneck Caviar. LOL
 
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