foodyeats: beans

PINTO BEANS: AND HOT WATER CORNBREAD

4 cups Dry Pinto Beans
4 slices Thick Bacon (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham) or smoked turkey
1 teaspoon Salt
2 teaspoons Ground Black Pepper

INSTRUCTIONS
For the beans: Rinse beans in cool water; pour them into a large pot, cover with water by 2 to 3 inches. Slice the bacon into 1-inch thick pieces and throw it into the pot. Bring to a boil, then reduce heat and cover. Simmer for 3 hours, or until beans are tender. Add additional hot water to the pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can be served with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.

For the hot water cornbread:

1 1/2 cups of yellow corn meal
half cup of white flour
1/2 cup of canola oil for cooking
1 teaspoon of baking soda,
1 teaspoon salt
1 teaspoon sugar
2 cups of hot water
How to make it

Mix all ingredients in a bowl
Stir ingredients as you gradually add the hot water till dough is stiff
Make dough into patties* wet hands with cold water before making patties- to avoid sticking
Fry in pre-heated greased cast iron skillet (if possible)

beans

PINTO BEANS AND HOT WATER CORNBREAD

First Home Design Friday, April 8, 2016

Pinto beans and rice

1 pound of dry pinto beans, soaked overnight, picked through and rinsed
2 tablespoons olive oil
2 cups of chopped, cooked ham, 1/2 pound package of smoked sausage or andouille sausage, or 1/2 pound of bacon, chopped
1 large onion, chopped
1/4 cup of chopped celery
2 teaspoons of garlic powder
1 tablespoon chicken base
About 10 turns of the pepper mill
1 teaspoon of kosher salt, or to taste
1/2 teaspoon of Creole or Cajun seasoning
Hot, cooked rice

Instructions

Soak beans overnight,
If you are using bacon, or a combination with other meats, leave the oil out and saute the bacon first before the other meats. Use the rendered fat to saute the vegetables. heat the oil in a stockpot and add the ham or sausage, cooking until browned. Add the chopped onion and celery and cook and stir until onion is softened and slightly caramelized. Add the garlic and cook for about a minute. Stir in the beans, chicken stock, and pepper; add enough water to cover, plus about 2 inches and bring to a boil.

Reduce heat and simmer for about 2 hours, stirring regularly. Add additional water 1/2 cup at a time only if the beans thicken too much. Add salt and Cajun seasoning, taste and add as needed. Remove a cup of thebeans and use a blender to puree, or mash them with a fork, returning them to the pot; stir. this will thicken your liquid.

beans

Pinto Beans and Rice

First Home Design Thursday, April 7, 2016