DirtyDon
Founding Member
Official Beer Czar
In Cerevisia Veritas! Cogito sumere potum alterum.
Posts: 8,499
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Post by DirtyDon on Mar 6, 2010 10:26:51 GMT -6
finally been keeping pretty close to one pinto bean recipe, instead of making it different each time. trying to eat at least 1 cup of pinto beans (15 g. of Fiber), shooting for 35 g., after which your body will only absorb 25% of the fats and sugars you consume.. (see Bluebell, Donuts, Kolaches, and German Chocolate Cake). I have a rectangular removable metal crockpot that fits on an teflon covered electric heating unit. I rinse 2 cups of pinto beans, cover with one inch of water, put pot over the burner on the stove and bring to a boil for 2 mins. then remove and let set covered for 1 hour ( I used to soak overnight) then I turn on the crockpot heating element and maintain a tiny bubble gentle simmer for 2 to 2 1\2 hours.. then when beans are tender I add: 1 to 1 1\2 TBLS McCormick's Chili Powder 1\2 TBLS Fiesta Ground Comino (Cumin) 1\2 TBLS McCormick's "Season All" Seasoned Salt 1\2 TBLS McCormic's Hot Shot (Black and Red Ground Pepper Blend) 2 TBLS HEB Canola Oil 2 Wyler's Beef Bullion Cubes 1\2 Lg Onion Chopped 4 or 5 Fresh Garlic Cloves Chopped Recover and cook another hour or so... you can tell by the smell when it's ready. for variety, sometimes I toss in a Can of HEB Tomatoes, the Mexican style or any of the other exotic styles. to make it as Chili Beans, to all above, toss in a package of HEB Frozen Taco Flavored Beef Crumbles (thawed), and some jalapeño slices.. sliced Beef or Pork Sausage works instead of crumbles.. ¡Hay Mucho Sabor!
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Post by ~WineMe~DineMe~69 on Mar 6, 2010 20:19:26 GMT -6
i just like alot of black pepper and onions and smoked hocks cooked with them and just b4 they're ready a bunch of cilantro tossed in~
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Post by cjtxco on Mar 7, 2010 7:46:30 GMT -6
We came up Wharton way to visit my inlaws where I get to spend more time than normal on forums, blogs, and facebook. Seeing this recipe, showed it to my MIL who claimed it was nearly identical to her own except for the way too salty bullion cubes. She uses condensed unsalted beef broth. For me not being on a salt free diet, yours does look D-Licious. MIL's is.
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yippee
Founding Member
Posts: 1,996
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Post by yippee on Mar 7, 2010 10:08:57 GMT -6
why does it need canola oil?
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Post by ~WineMe~DineMe~69 on Mar 7, 2010 10:29:45 GMT -6
my grandmother used to put oil in her beans too~
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DirtyDon
Founding Member
Official Beer Czar
In Cerevisia Veritas! Cogito sumere potum alterum.
Posts: 8,499
|
Post by DirtyDon on Mar 7, 2010 10:55:23 GMT -6
why does it need canola oil? cause that's what I had.. would have used Corn Oil or any other Veggie oil, not olive oil, it's too expensive.. it's better to use bacon or ham fat or pure dee lard, but I want to live a few more decades.. used to fry up bacon and then use the grease to lightly saute the onions and garlic, or sometimes the chopped green or poblano peppers..then rake it, grease and all into the beans..
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