This is how my mom has done pintos for like a gazillion years :D
What you need is.
1 lb of fresh pinto beans
4 strips of pre cooked bacon (more if you like. Added last 5 mins)
Salt, pepper to taste (salt added the last 5 mins of cooking)
garlic powder to taste.
onion (opt)
Sort and pick the beans free of any rocks, skins, halves or crusty black beans.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6927.jpg)
The halves are what my mom calls floaters.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6928.jpg)
Rinse the beans 4-5 times under cold water.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6930.jpg)
Place beans in a large bowl cover with water and swish around to have any skins or halves float. Do this 5 times.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6931.jpg)
When done with the bean rinse cover with water around 2-3" above beans and lit sit on counter for 12-24 hrs. Yes you can do the quick boil/soak method but they dont come out the same.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6933.jpg)
Cook some bacon to be added later.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6932.jpg)
Beans are better cooked in a SS, cast aluminum or clay pan or pot. Try to stay away from coated pans.
Tomorrow i will show you how to cook these.
Other then the bacon it sounds like my mom's so far.
Add sliced onions and cornbread and it's a meal to me, maybe a pork chop too!
are those the rancho gordo beans?
Quote from: deb415611 on July 27, 2010, 09:44:41 AM
are those the rancho gordo beans?
I do believe they are ;D
Got the beans rinsed again from the soak water and ready to simmer for a few hours. Only keep the beans covered by 1" or so of water. Keep a pan of water going on the stove so you can add more when the bean liquid gets low. Garlic and black pepper added only here.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6934.jpg)
1.5 Hour simmer.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6935.jpg)
2 hours into the simmer i add 2 small boiling onions. Cut the top stem part off and keep the root so the onion does not fall apart.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6937.jpg)
The beans are getting tender and close to some mashing.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6939.jpg)
check them earlier (if it's not too late), they are pretty fresh (for a dried bean) so they sometimes cook quicker than expected.
curious to see what you think of them
Beans are close to done.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6948.jpg)
Take 1 cup of beans and mash em. Return to the beans and simmer for another 20 mins. This makes em thick.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6944.jpg)
Cut the bacon and add to the thickening beans.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6946.jpg)
Done with yellow rice and peppers.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6952.jpg)
Deb the beans cooked great, really fresh unlike the bag beans i been getting at wallyworld ;D
I'm sitting here eating a ham sandwich for lunch with that delicious bowl of beans and rice looking me in the face. Something is wrong here! ???
That looks mighty tasty, Nepas!
You use tumeric for that yellow rice? or is it something else?
In a museum.... starving now!!!!
Quote from: hal4uk on July 28, 2010, 11:41:06 AM
That looks mighty tasty, Nepas!
You use tumeric for that yellow rice? or is it something else?
I use this stuff i get at Vallarta when i go to see my mom in Calif. It has Annato in it to give it the yellow color. If you use too much the rice will be orange :D
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6955.jpg)
http://www.vallartasupermarket.com/
Beans will be better tomorrow after the spices marryup and they get thicker.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6953.jpg)
Cool - I'll keep an eye for that...
I Googled it, and sure enough, it's Cuban --- That's why I was asking; I like to make Cuban black beans, and I use (mainly) tumeric for the yellow rice.