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Mexican-style Pinto Beans - Video Recipe

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Mexican-style Pinto Beans - Video Recipe Mexican-style Pinto Beans - Video Recipe

Mexican-style Pinto Beans - Video Recipe






I grew up eating Pinto Beans. We had them added to breakfast, lunch and dinner. After you watch my latest video recipe you'll see how easy it is to do for yourself - and you don't have to have them for every meal like I did.

My latest cheap$kate homemade recipe is a long time coming. I cook with Pinto Beans more than any other legume, everything from chile flavored Texas-style Beans to creamy Refried Beans. I enjoy making Mexican entrees often and Mexican-style Pinto Beans show up every time. And I'm not to proud to use Pinto Beans from the can - they are cheap enough, taste fine, and are so convenient - the same way I always keep a couple cans of tomato sauce at the ready.

There's nothing better than the fragrance of slow-cooking beans on the stove top. Like Marcel Proust's madeleine cookie, who's taste stimulates the unfolding of his series of novels, "Rememberence of Things Past," the simmering smell of a pot of Pinto Beans soothes my soul with homey thoughts.

Dried pinto beans are tan with leopard-like spots -- these spotted legumes fade to brown when cooked for hours.

My mother comes from a small fishing village on the Gulf Coast of Texas, and we lived there with her parents, Big Daddy and Big Mama, for a year or so. Big Mama always had a pot of beans going. These legumes showed up for breakfast as Scrambled Eggs with Refried Beans; for lunch it could be Ground Beef Tacos with Beans and Rice; and for dinner Mexican Rice with Shrimp combined with Pinto Beans.

So you see how Mexican-style Pinto Beans can be paired with almost any Latin entree, and as a BBQ side dish paired with cool coleslaw or potato salad.
Pinto Beans are inexpensive at almost any grocery store, and especially at Latin markets. This recipe is perfect for cheap$kates.

And it's a short and easy-to-get ingredients list, so you can make your own pot of beans no matter where you live. Dried Pinto Beans are carried everywhere. You can use fresh chopped onion and garlic - but there is nothing wrong with using shortcuts like dried onion flakes and garlic powder.

The spices are dried oregano and cumin - finishing up with salt and pepper.

My Mexican-style Pinto Bean recipe is tasty without meat. But if you are so inclined, then add smoky pork flavor with a few slices of bacon, some chopped ham chunks, or a ham hock.

It does take about 4 hours to tenderize pinto beans, so, you may want a book or magazine handy to help fill the time.

Some like their beans with a bit of texture, while others like them very tender. You know your friends and family, so it's up to you to decide how long to cook beans. Soak the bean overnight and cut down on the cooking time by an hour or so.

Once the beans are tender, it's a simple step to make Refried Beans, too. All you do is add a couple of cups tender beans to a heating frying pan that has a tablespoon of oil. Next, pour in a few tablespoons of bean broth. What you want is enough liquid to mix with mashed beans until ...


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Source of news: The 99 Cent Chef
Source of publication: 09-08-2017 16:07
visto: 2

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