It's time for you to slowly back away from the can. That's Right. Today I shall teach you how to make whatever's in that can from scratch. We'll start with the one containing pinto beans.
What might seem a "no-duh" to some about this recipe, is not for others. Please keep that in mind before judging. To quote Pema Chodron, Start Where You Are, wherever that happens to be. I realize for most of you this entry is a complete and utter waste of your time. Not to fret, I have taken this into careful consideration by taking the liberty of borrowing a glam photo from my Lifestyle Guru (she can be yours too for a click) to use as both example, and something to drool over while you read.
Pinto Beans Not From A Can
Stuff you need to get out of the cupboard after you get up off the couch and walk into the kitchen:
- 1 to 2 lbs of organic dried pinto beans
- lots of cold water
- 6 to 8 quart stainless steel pot
or
- Rival Crockpot 6.5 quart (any brand really, this is what I have)
- 2 to 3 TBL salt
- 2 TBL olive oil
Assemble
- Decide how many beans you would like to make. I suggest making the full 2 lbs, and freezing half or more for later. Homemade frozen pintos are superior to canned, any day of the week.
- Next, pull out your 6 - 8 quart pot (container) or crockpot and pour the pinto beans in slowly. You need to look closely as you pour to pick out rocks and/or dirt clods from the bag of beans--whether you bought packaged or bulk. I usually pour them on the kitchen table and scoot the good ones into the pot.
- Then fill your container with cold water close to the top.
- Put on the lid and soak, at the very least, overnight. Preferably, 24 hours.*
"Do I really need to soak them that long?"
I've discovered, through my personal Lifestyle Guru, most of life's difficult questions can be answered simply by looking at the expression on George Clooney's face. As they say, a picture is worth a thousand words, so collect as many of him as you can.
Look closely at the three faces in the glamour photo below, then ask yourself:
Does George Clooney's face say the beans Matt Damon ate in his supersized burrito before arriving to the Oscars were soaked before they were cooked? Then again, with these three being so good at poker it's really hard to tell who's doing the cuttin' or smellin' among them. It might've been Brad.
(Note how the photographers are keeping their distance.)
Sorry for being a killjoy for what you previously thought was an exceptional picture, but as I said, life having its difficult moments, you'll want to collect as many of George as you can for the answers. Who knows, you might find a picture you can't rib.
Nonetheless, I for one, would like to thank my Guru, and these boys for so fabulously demonstrating my point. DO NOT under any circumstances skip the soaking step of cooking beans. Go by the adage: The longer, the better. Should you soak them for 24 hours, rinse with cold water again after 12, then refill and continue soaking.
- After completely soaked, thoroughly rinse again. Refill the container with water two inches above the beans.
- Add oil, and salt to taste. (Use 2 TBL oil and salt for 2 lbs of beans to start. Less, if you're making less than 2 lbs. You can always add more salt as they cook. Better safe, than ruined.)
Bling:
You can swap black beans for pintos if you prefer in the recipe. Most dried beans are cooked this same way, varying only in the length of time you cook them. Look in the appendix of any recipe book or Google the cooking time for the variety of bean you are interested in preparing.
Some folks throw in a ham hock or bacon with their beans as they cook 'em. I make the vegetarian version, living in the land of vegetarianism and all.
Cook:
On the stove:
Place on a burner medium heat for about 2- 1/2 to 3 hours, if they've been soaked overnight or for 24 hours. Add water as needed. Taste test for doneness. Add salt, a little at a time, if you like more.**
In a Crockpot:
These things are great! Pour in beans, fill two inches or a little more above the bean level. Place on high for about 6 hours. If you're gone all day, put the crockpot on low and dial in the hours until your return.
Suggestions
*Some folks will parboil their beans in place of soaking for a shortcut, to then strain and cook, thinking it's enough. To put it simply. It's not.
**Serve with a side of corn bread, sliced Vidalia onions, fried potatoes, with bacon, pork chops, or sliced ham.
Mmmmm...Now that's good eatin'!
What might seem a "no-duh" to some about this recipe, is not for others. Please keep that in mind before judging. To quote Pema Chodron, Start Where You Are, wherever that happens to be. I realize for most of you this entry is a complete and utter waste of your time. Not to fret, I have taken this into careful consideration by taking the liberty of borrowing a glam photo from my Lifestyle Guru (she can be yours too for a click) to use as both example, and something to drool over while you read.
Pinto Beans Not From A Can
Stuff you need to get out of the cupboard after you get up off the couch and walk into the kitchen:
- 1 to 2 lbs of organic dried pinto beans
- lots of cold water
- 6 to 8 quart stainless steel pot
or
- Rival Crockpot 6.5 quart (any brand really, this is what I have)
- 2 to 3 TBL salt
- 2 TBL olive oil
Assemble
- Decide how many beans you would like to make. I suggest making the full 2 lbs, and freezing half or more for later. Homemade frozen pintos are superior to canned, any day of the week.
- Next, pull out your 6 - 8 quart pot (container) or crockpot and pour the pinto beans in slowly. You need to look closely as you pour to pick out rocks and/or dirt clods from the bag of beans--whether you bought packaged or bulk. I usually pour them on the kitchen table and scoot the good ones into the pot.
- Then fill your container with cold water close to the top.
- Put on the lid and soak, at the very least, overnight. Preferably, 24 hours.*
"Do I really need to soak them that long?"
I've discovered, through my personal Lifestyle Guru, most of life's difficult questions can be answered simply by looking at the expression on George Clooney's face. As they say, a picture is worth a thousand words, so collect as many of him as you can.
Look closely at the three faces in the glamour photo below, then ask yourself:
What would George say?
Does George Clooney's face say the beans Matt Damon ate in his supersized burrito before arriving to the Oscars were soaked before they were cooked? Then again, with these three being so good at poker it's really hard to tell who's doing the cuttin' or smellin' among them. It might've been Brad.
(Note how the photographers are keeping their distance.)
Sorry for being a killjoy for what you previously thought was an exceptional picture, but as I said, life having its difficult moments, you'll want to collect as many of George as you can for the answers. Who knows, you might find a picture you can't rib.
Nonetheless, I for one, would like to thank my Guru, and these boys for so fabulously demonstrating my point. DO NOT under any circumstances skip the soaking step of cooking beans. Go by the adage: The longer, the better. Should you soak them for 24 hours, rinse with cold water again after 12, then refill and continue soaking.
- After completely soaked, thoroughly rinse again. Refill the container with water two inches above the beans.
- Add oil, and salt to taste. (Use 2 TBL oil and salt for 2 lbs of beans to start. Less, if you're making less than 2 lbs. You can always add more salt as they cook. Better safe, than ruined.)
Bling:
You can swap black beans for pintos if you prefer in the recipe. Most dried beans are cooked this same way, varying only in the length of time you cook them. Look in the appendix of any recipe book or Google the cooking time for the variety of bean you are interested in preparing.
Some folks throw in a ham hock or bacon with their beans as they cook 'em. I make the vegetarian version, living in the land of vegetarianism and all.
Cook:
On the stove:
Place on a burner medium heat for about 2- 1/2 to 3 hours, if they've been soaked overnight or for 24 hours. Add water as needed. Taste test for doneness. Add salt, a little at a time, if you like more.**
In a Crockpot:
These things are great! Pour in beans, fill two inches or a little more above the bean level. Place on high for about 6 hours. If you're gone all day, put the crockpot on low and dial in the hours until your return.
Suggestions
*Some folks will parboil their beans in place of soaking for a shortcut, to then strain and cook, thinking it's enough. To put it simply. It's not.
**Serve with a side of corn bread, sliced Vidalia onions, fried potatoes, with bacon, pork chops, or sliced ham.
Mmmmm...Now that's good eatin'!
Oh, yeah! That's GOOD eatin'. Glad to know they can take the gal out of the south, but not the southern out of her! And, thanks for the Tip O' the hat and link!!!
ReplyDeleteSherry, off to collect more photos of George since I have MANY, MANY questions.
Rereading this post today years later after its original posting. It's a favorite of mine for sure!
ReplyDeleteHey Guru, head's up, some of the videos on our blog posts have been "officially deprecated." LOL!