What I didn't know about pinto beans.

by Angeline Booher May 1, 2007 1:04AM PDT

They can't be stored as long as I thought.

When I cooked for the family, I always had a package on hand, but not that long.

When my daughter visited recently, I planned to cook an old-fashioned southern meal. Pinto beans, pork chops, slaw, and cornbread.

Before grocery shopping, I checked the pantry and found a pound package. I don't know how old it was, but I haven't cooked them in 4 years.

I used the reliable overnight soak method. Then they are supposed to cook in a couple of hours.

It took over 6 hours for these.

I reckon I should throw away that package of navy beans.

But they were done by supper time, and were enjoyed.

Angeline
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RE: Then they are supposed to cook in a couple of hours.

by JP Bill May 1, 2007 1:57AM PDT

When I cook "white pea beans or navy beans" I have to boil/simmer for 30/40 mins and cook in oven for 4/5 hours.

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Yep. That's the other method...

by Angeline Booher May 1, 2007 4:45AM PDT

..... I have used.

Sorta a parboil first.

In fact, that was my usual, because I would forget the day before to ready them for an overnight soak.

Angeline
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The first time

by JP Bill May 1, 2007 5:21AM PDT

I made beans I just put them in the oven and tried to cook them,

They were like little bullets.

The first time I made (tried to) a loaf of bread, I used it as a doorstop.

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The oven bit....

by Angeline Booher May 1, 2007 7:48AM PDT

.... wasn't that unreasonable. "Baked beans", y'know.

The bread bit --- been there, done that.

I think some who do crafts make a dough to mold into various objects, which then are air-dried. With a little paint or decals, your loaf could have made a nice door stop.

My cooking faux pas over the years would fill this page.

Angeline
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When it comes to cooking...

by Rolway May 1, 2007 5:45AM PDT

If I can't zap it in the micro-wave, I can't cook it.

Now these Pinto beans you refer to seem like a lot of work to cook. They must be really special. I buy the Boston Baked Beans in a can. Heat them up, scramble some eggs. Toss in a pickle and dig in. Love it on a cold night.

George

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They do take work.

by Angeline Booher May 1, 2007 7:56AM PDT

First, they have to be picked over to remove any stones or other debris. Then washed well. Then whatever starting method chosen, then allowed to cook slowly. Seasoning is also added. I use ham.

Though cheap, filling, and "good for you", they are tasty. The taste in no way resembles baked beans.

There is a canned one that is acceptable, made by "Lucks". I have found the other brands have no comparable home-cooked beans.

Did I mention that they are cheap?

Angeline
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Angeline...

by Cindi Haynes May 1, 2007 12:24PM PDT

Have you ever had yellow eye beans? Cook the same way as pintos, but have a bit different flavor. I reckon I like them a bit better, although pintos are hard to beat!

Cindi

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Those don't ring a bell.

by Angeline Booher May 1, 2007 8:36PM PDT

I have fixed some packages of "mixed beans", but don't recall if the yellow eyes were included.

I enjoy all dried beans, except for limas. I like the frozen green limas, though.

Angeline
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You forgot to mention

by Steven Haninger May 1, 2007 10:34AM PDT

whether or not you tossed in a well gnawed old ham bone. A genuine Virginia one works best. It'll soften the beans and harden your gut. You can also use it to resole an old pair of hiking boots.

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Sounds good! :-)

by Angeline Booher May 1, 2007 8:58PM PDT

I used "ham hocks" In the far past some "salt pork" or "side bacon".

This time I went with a pack of pre-chopped lean ham. Gotta watch the cholesterol and triglycerides.

Back to the ham hocks and side bacon. The rind or whatever it's called really was a treat. Took forever to chew, but tasty!

Angeline
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semods4@yahoo.com

What I didn't know about pinto beans.

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