Pinto Beans

5knives · 12-23-2011, 09:20 PM

I thought there'd been some recipes mentined in the past, but if so I sure can't find 'em now.

Way too important to not have a few recipes on file for the bunker-ites.

The one I always come back to is the one my old man brought back from his stay at Fort Hood back in the mid fifties, (after he got shot up in Korea they gave him a secondary MOS as a Cook for 'light duty

) he'd been a mess cook on a tin can during WWII. Later his Mess Hall won a lot of awards at FT. Carson. Stars and Stripes wrote him up as having the best Mess Hall in the Army, Twice!

He just called this "a pot of beans." Claimed it really was an old Texas recipe.

but they sure are tasty.

But this one, for a small family size batch 6-8 people, goes like this;

Ingredients;

1 pound of dry Pinto beans
1 quart of chicken broth or chicken boullion
1 or 2 large onions, chopped
2 fresh jalapenos, seeded and chopped
4 cloves of Garlic, minced
1/2 cup of green salsa
1 teaspoon of Cumin, rounded
1/2 teaspoon of black pepper, rounded

Directions;

Wash the beans well and then ...

Dump everything in a big pot,
Bring to a boil then cut heat back to medium low and cook for at least 2-2 1/2 hours, until beans are tender.
Stir frequently and add water as needed to keep beans moist.

season as desired when served, but taste 'em first.

I soak the beans overnight and cook 7-8 hours in a slow-cooker, but they turn out the same whatever method you use. Maybe a tad less gassy with the pre-soak, which is why I do it that way.

Irregardless, I've never known anyone to not like them.

Well, maybe they were lying because they didn't want to hurt my tender feelings and have to watch me burst into tears.

Anyone with favorite recipes for pinto's, please post if you're so inclined.

Regards,

...

RTO · 12-23-2011, 10:17 PM

That is very similar to the recipe that my Texan wife makes and very good indeed!

DorGunR · 12-24-2011, 07:46 AM

http://dirtydozensbunker.com/showthread.php?t=81152

Preacher · 12-24-2011, 08:56 AM

I never do the whole soak process. I like the flavor.

5knives · 12-24-2011, 01:39 PM

Thanks for the link DorGunR !!!

My fault I couldn't find it!

I wanted to pull them all together and never thought of searching for Cowboy Beans.

I've gone from a strict "no beans" diet to finding out that a nice bowlfull every day helps my system perform more or less normally, so I'm looking for variations I've never thought of or tried. Still dealing with the (irrational, I hope) fear of too much gas blowing out the patch where they glued, stapled, sewed or whatever to put me back together.

I believe that would smart quite a bit!

I guess I classify owboy Beans as having any red bean, meat and chili's and never thought it through when I did the searches.

Damn I'll be happy when all those brain cells the chemo killed finally grow back!

Thanks again!

and MERRY CHRISTMAS to you and your Family!

Regards,

...

Desert Rat · 12-25-2011, 04:31 AM

Anyone who likes pinto beans should try "Anasazi Beans," believed to be the actual bean cultivated by the Anasazi.

It looks like a pinto...same size etc...except the Anasazi is red skinned.

But since I first tried them about 10 years ago, I won't eat anything else. Haven't had pinto's since.

The advantages of the Anasazi bean are more flavor, cook noticeably faster, less gas and really just an all around better bean.

Anyone interested can search for them and learn more, plus find places that will ship to you. Or you might discover your supermarket sells them.

The peeps I've talked into trying Anasazi beans never went back to pinto. Any recipe you like with pinto will work flawlessly with these beans. Totally a win/win discovery.

thefundamentalist · 12-25-2011, 10:48 AM

Since going vegetarian I'm on the lookout for good bean recipes. And I like spicey!
Thanks for the post.

12-23-2011, 09:20 PM	#1
5knives KaBoom Kontrol Modulator Join Date: Mar 2006 Location: Colorado, Western Slope Posts: 16,229	Pinto Beans I thought there'd been some recipes mentined in the past, but if so I sure can't find 'em now. Way too important to not have a few recipes on file for the bunker-ites. The one I always come back to is the one my old man brought back from his stay at Fort Hood back in the mid fifties, (after he got shot up in Korea they gave him a secondary MOS as a Cook for 'light duty ) he'd been a mess cook on a tin can during WWII. Later his Mess Hall won a lot of awards at FT. Carson. Stars and Stripes wrote him up as having the best Mess Hall in the Army, Twice! He just called this "a pot of beans." Claimed it really was an old Texas recipe. but they sure are tasty. But this one, for a small family size batch 6-8 people, goes like this; Ingredients; 1 pound of dry Pinto beans 1 quart of chicken broth or chicken boullion 1 or 2 large onions, chopped 2 fresh jalapenos, seeded and chopped 4 cloves of Garlic, minced 1/2 cup of green salsa 1 teaspoon of Cumin, rounded 1/2 teaspoon of black pepper, rounded Directions; Wash the beans well and then ... Dump everything in a big pot, Bring to a boil then cut heat back to medium low and cook for at least 2-2 1/2 hours, until beans are tender. Stir frequently and add water as needed to keep beans moist. season as desired when served, but taste 'em first. I soak the beans overnight and cook 7-8 hours in a slow-cooker, but they turn out the same whatever method you use. Maybe a tad less gassy with the pre-soak, which is why I do it that way. Irregardless, I've never known anyone to not like them. Well, maybe they were lying because they didn't want to hurt my tender feelings and have to watch me burst into tears. Anyone with favorite recipes for pinto's, please post if you're so inclined. Regards, ...

12-23-2011, 10:17 PM	#2
RTO Moderator Join Date: Mar 2006 Location: Flarda Posts: 29,560	That is very similar to the recipe that my Texan wife makes and very good indeed! __________________ 3 Make America Like Florida

12-24-2011, 08:56 AM	#4
Preacher Chaplain/Moderator Join Date: Mar 2006 Location: West Virginia Posts: 11,321	I never do the whole soak process. I like the flavor. __________________ You and I have a rendezvous with destiny. We will preserve for our children this, the last best hope of man on earth, or we will sentence them to take the first step into a thousand years of darkness. If we fail, at least let our children and our children's children say of us we justified our brief moment here. We did all that could be done. Ronald Reagan - 1964 ------------------------------------- Bunker Member #4.

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12-24-2011, 07:46 AM	#3
DorGunR Junior Member Join Date: Mar 2006 Location: Maryland Posts: 30,905	http://dirtydozensbunker.com/showthread.php?t=81152

12-24-2011, 01:39 PM	#5
5knives KaBoom Kontrol Modulator Join Date: Mar 2006 Location: Colorado, Western Slope Posts: 16,229	Thanks for the link DorGunR !!! My fault I couldn't find it! I wanted to pull them all together and never thought of searching for Cowboy Beans. I've gone from a strict "no beans" diet to finding out that a nice bowlfull every day helps my system perform more or less normally, so I'm looking for variations I've never thought of or tried. Still dealing with the (irrational, I hope) fear of too much gas blowing out the patch where they glued, stapled, sewed or whatever to put me back together. I believe that would smart quite a bit! I guess I classify owboy Beans as having any red bean, meat and chili's and never thought it through when I did the searches. Damn I'll be happy when all those brain cells the chemo killed finally grow back! Thanks again! and MERRY CHRISTMAS to you and your Family! Regards, ...

12-25-2011, 04:31 AM	#6
Desert Rat Junior Woodchuck Join Date: Jan 2010 Posts: 4,592	Anyone who likes pinto beans should try "Anasazi Beans," believed to be the actual bean cultivated by the Anasazi. It looks like a pinto...same size etc...except the Anasazi is red skinned. But since I first tried them about 10 years ago, I won't eat anything else. Haven't had pinto's since. The advantages of the Anasazi bean are more flavor, cook noticeably faster, less gas and really just an all around better bean. Anyone interested can search for them and learn more, plus find places that will ship to you. Or you might discover your supermarket sells them. The peeps I've talked into trying Anasazi beans never went back to pinto. Any recipe you like with pinto will work flawlessly with these beans. Totally a win/win discovery.

12-25-2011, 10:48 AM	#7
thefundamentalist Senior Member Join Date: Jan 2009 Posts: 10,887	Since going vegetarian I'm on the lookout for good bean recipes. And I like spicey! Thanks for the post.