Post by Loupy on Sept 20, 2017 21:09:35 GMT -7
THE SECRET TO PERFECT OLD FASHIONED PINTO BEANS
From: Wendi @ www.loavesanddishes.net/the-secret-to-perfect-old-fashioned-pinto-beans/
Who doesn’t love a big ol bowl of steaming hot, creamy, smoky Pinto Beans? Seriously, is there a better comfort food out there? I don’t think so. Besides that, I learned The Secret to Perfect Old Fashioned Pinto Beans the other day and I’m sharing it with you today! Thanks Mona! I will share 3 different methods to make them. You can either soak your beans overnight or par-boil them.
Prep time: 20 min
Cook time: 4 hours
Total time: 4 hrs, 20 min
INGREDIENTS
1 16 oz bag of pinto bean
2 tsp olive oil
1 small yellow onion - diced
2 cloves garlic - minced
4 slices of thick cut applewood smoked bacon
1 tsp salt
4 tsp chicken broth concentrate
1 bay leaf
INSTRUCTIONS
(Stove top)
Rinse the bag of beans well and remove any that look like they are past their prime. If unsure - chuck it.
Pour the beans into a large bowl and cover with at least 2 inches of water and allow to soak overnight.
Alternately, you can boil the beans at a steady boil for about 10 minutes before you begin to cook them.
Whether you soak or parboil, pour the water off from this step.
In a six quart stock pot on medium heat, heat the olive oil and saute the onion and garlic until they smell really good and the pieces become translucent.
Remove the pot from the heat.
Add the beans, bacon, salt, chicken broth concentrate and one bay leaf and enough cool clean water to cover the beans by 2 inches.
Heat the beans on medium until they come to a light boil then reduce the heat to low.
Stir the beans occasionally and don’t let them get to a strong boil.
Cook until done.
I tell doneness by tasting - you could also spoon some out and smash it in your fingers.
If it is smashy- through and through - they are done.
TIPS AND TRICKS FOR THE SECRET TO PERFECT OLD FASHIONED PINTO BEANS
The bag will tell you that you can soak your beans OR you can parboil them. I usually soak. My friend, Mona, says she always just parboils for about 10 minutes. I think either works.
The most important thing to understand is that good beans take some time- it doesn’t matter what method you use – they take time.
Just as a general rule of thumb, 1 cup of dried beans makes 3 cups cooked. A usual serving is ½ cup.
Most recipes indicate that it is ok to add salt during cooking, I usually do. I have heard plenty of old cooks say that this makes the beans tough. I have never noticed that – but just wanted you to be aware. My recipes says to add salt for cooking – cause, honey, beans with no salt – eww.
Regarding the salt: you may have cooked beans yourself and had them to never completely cook up – and then blamed the salt. The truth is – you probably had old beans. Beans have a long shelf life – but it isn’t FOREVER. Use beans within about 2 years. They are better if you use them within a year.
The second most important thing to understand is that good beans require you to build flavor. Just throwing in some bacon or chicken broth won’t work. You MUST season with salt before serving (and hopefully while cooking – but that is up to you). Beans with flavor are delicious. Beans without salt are YUCK!
How firm you like beans is a matter of personal preference – some people like them really mushy, some people like them more firm. You decide how you like them.
Beans are usually even better the next day – so refrigerate if possible and eat the next day.
If you are vegetarian, simply leave off the bacon. You might want to try a few drops of liquid smoke.
From: Wendi @ www.loavesanddishes.net/the-secret-to-perfect-old-fashioned-pinto-beans/
Who doesn’t love a big ol bowl of steaming hot, creamy, smoky Pinto Beans? Seriously, is there a better comfort food out there? I don’t think so. Besides that, I learned The Secret to Perfect Old Fashioned Pinto Beans the other day and I’m sharing it with you today! Thanks Mona! I will share 3 different methods to make them. You can either soak your beans overnight or par-boil them.
Prep time: 20 min
Cook time: 4 hours
Total time: 4 hrs, 20 min
INGREDIENTS
1 16 oz bag of pinto bean
2 tsp olive oil
1 small yellow onion - diced
2 cloves garlic - minced
4 slices of thick cut applewood smoked bacon
1 tsp salt
4 tsp chicken broth concentrate
1 bay leaf
INSTRUCTIONS
(Stove top)
Rinse the bag of beans well and remove any that look like they are past their prime. If unsure - chuck it.
Pour the beans into a large bowl and cover with at least 2 inches of water and allow to soak overnight.
Alternately, you can boil the beans at a steady boil for about 10 minutes before you begin to cook them.
Whether you soak or parboil, pour the water off from this step.
In a six quart stock pot on medium heat, heat the olive oil and saute the onion and garlic until they smell really good and the pieces become translucent.
Remove the pot from the heat.
Add the beans, bacon, salt, chicken broth concentrate and one bay leaf and enough cool clean water to cover the beans by 2 inches.
Heat the beans on medium until they come to a light boil then reduce the heat to low.
Stir the beans occasionally and don’t let them get to a strong boil.
Cook until done.
I tell doneness by tasting - you could also spoon some out and smash it in your fingers.
If it is smashy- through and through - they are done.
TIPS AND TRICKS FOR THE SECRET TO PERFECT OLD FASHIONED PINTO BEANS
The bag will tell you that you can soak your beans OR you can parboil them. I usually soak. My friend, Mona, says she always just parboils for about 10 minutes. I think either works.
The most important thing to understand is that good beans take some time- it doesn’t matter what method you use – they take time.
Just as a general rule of thumb, 1 cup of dried beans makes 3 cups cooked. A usual serving is ½ cup.
Most recipes indicate that it is ok to add salt during cooking, I usually do. I have heard plenty of old cooks say that this makes the beans tough. I have never noticed that – but just wanted you to be aware. My recipes says to add salt for cooking – cause, honey, beans with no salt – eww.
Regarding the salt: you may have cooked beans yourself and had them to never completely cook up – and then blamed the salt. The truth is – you probably had old beans. Beans have a long shelf life – but it isn’t FOREVER. Use beans within about 2 years. They are better if you use them within a year.
The second most important thing to understand is that good beans require you to build flavor. Just throwing in some bacon or chicken broth won’t work. You MUST season with salt before serving (and hopefully while cooking – but that is up to you). Beans with flavor are delicious. Beans without salt are YUCK!
How firm you like beans is a matter of personal preference – some people like them really mushy, some people like them more firm. You decide how you like them.
Beans are usually even better the next day – so refrigerate if possible and eat the next day.
If you are vegetarian, simply leave off the bacon. You might want to try a few drops of liquid smoke.
