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Dutchess_III's avatar

Care to share any tips for cooking pinto beans?

Asked by Dutchess_III (46811points) November 9th, 2014
12 responses
“Great Question” (2points)

I’d google it, but, as you may know, I was hit with a virus pretty hard. I watched the virus scan do it’s thing from time to time, and I noted that 3 of the sites that were corrupted were recipe sites.

Anyway, I’m making corn bread and beans. Do you have any ancient Chinese secrets for this dish?

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Answers

Adirondackwannabe's avatar

Dry beans or canned?

Adirondackwannabe (36713points)“Great Answer” (0points)
Dutchess_III's avatar

Dry.

Dutchess_III (46811points)“Great Answer” (0points)
Adirondackwannabe's avatar

Not worked with pintos, but I always soak dry beans overnight, rinse them twice, and soak a bit more. No gas at all.

Adirondackwannabe (36713points)“Great Answer” (1points)
Dutchess_III's avatar

I wonder if putting a bit of baking soda in would help that too?

What do you add? I add bacon and onions and a couple cloves of garlic. This time I also added a bit of smoke sauce.

Dutchess_III (46811points)“Great Answer” (0points)
Adirondackwannabe's avatar

I’ve never tried baking soda. Usually I fry some bacon, pour off some of the grease, then sauté onions and carrots, celery if I have it, any spices, and let it cook down. Then add the beans. If I want a little smoothness I’ll add a ham hock when I’m cooking it down.

Adirondackwannabe (36713points)“Great Answer” (1points)
Dutchess_III's avatar

I throw raw bacon into it. I think the melted fat makes it smooth, and oh so good. It’s been a long time since I’ve made them, and I’m STARVING!

Dutchess_III (46811points)“Great Answer” (1points)
kritiper's avatar

Before you cook them, dump them out on the table and sort/inspect them. You may find rocks that could break your teeth!

kritiper (25757points)“Great Answer” (1points)
Dutchess_III's avatar

I do that. I rinse them in a spaghetti drainer and pick them out a few at a time and check through them.

I’m kind of pissed right now, though. We were going to take the RV to the fairgrounds to drain it. Before we left I added a lot more water so I could be confident it wouldn’t boil down to nothing while we were gone.
We got back, and I checked them again and they hadn’t gone down much. Then we were going to the land to pick up the trailer and mower, so I added a little more water.
Get back….and they’re just dead. It finally hit…I asked if he’d turned it down and he had.

Kind of pissed me off. What, does he really think I don’t realize the possibility of them burning down??? That I don’t have this timer in my head?? Maybe I don’t know what I’m doing??!! Grrrrr! (He does 99% of the cooking because he just has to control it all.)

Dutchess_III (46811points)“Great Answer” (0points)
kritiper's avatar

Ham hocks were what my dad always wanted in the beans. Lots of flavor added there! I would always drown them with Heinz ketchup before eating which, for a kid, was a great way to make them even more palatable. Dad liked hot peppers with his. Be sure to add plenty of fresh onion!

kritiper (25757points)“Great Answer” (0points)
Dutchess_III's avatar

Ok…second time I’ve heard about ham hocks. Guess I better pick some up next time I get the urge to cook co’n bread and beans!

Dutchess_III (46811points)“Great Answer” (0points)
kritiper's avatar

@Dutchess_III I’m sure you’ll get rave revues!

kritiper (25757points)“Great Answer” (0points)
Dutchess_III's avatar

Going to make some killer burritos tonight!

Dutchess_III (46811points)“Great Answer” (1points)

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