Friday, June 6, 2014

Pinto Beans

Pinto beans are magic color changing beans too! These speckled red and white beans lose their spots as they cook. It was not as dramatic as the blue lake snap beans, but interesting to watch none the less. So go to Ed Lester Farms for your magic beans. I am laughing about this because I consider myself a foodie and would have thought I knew or remembered this about pinto beans. I didn't though. I have always cooked pintos from a can or dry. This was the first time I bought them fresh. Mom, dear sister and I sat around the table shelling pintos. I used a recipe I made before but since I was sharing it with family I cooked them without salt. Personally this is one of those recipes I do miss the salt. But I thought a squeeze of lime when serving did the trick. That is something I have learned about no salt cooking. Citrus juice and vinegar can add the brightness no salt recipes are missing. This recipe was original for 2 lbs. of dry pinto beans. It used double of all other ingredients and made a huge pot of beans. A very delicious recipe from a First Place cookbook. I love adding the fresh ingredients of bell pepper, tomatoes, onion and cilantro at the end. They really add Mexican flare to these beans. If you want to use dry beans use one pound and follow the recipe below. You will however have to cook the beans much longer. The original recipe says about 5 hours. Trust me, it will be worth it. These beans are delicious as a soup, side or in other Mexican dishes. I made burrito bowls with rice, beans, poached chicken, salsa and cheese. My family enjoyed them with a spoon. Endless possibilities for these pinto beans. I just might make a double batch next time.

Pinto Beans
Makes about 3 quarts


2 lbs. fresh pinto beans, hulled and rinsed (5 lbs. in the shell)
5 quarts water
3 whole garlic cloves
1/2 large onion, coarsely chopped
1-1/2 tsp. chili powder
1 heaping Tbsp. Creole Seasoning (click here for no salt recipe)
1-1/2 tsp. salt (omit for no sodium diet)
1 bell pepper, diced
2 tomatoes, diced
1/2 large yellow onion, diced
1/2 bunch cilantro, rinsed and tied into a bundle
1 lime, cut into wedges (optional)


Mix first 8 ingredients in a large (I used a 10 qt.) pot, boil gently 1-1/2 hours. Taste for seasoning and adjust if necessary. Add bell pepper, tomatoes, remaining onion, and cilantro. Cook 1 more hour at low rolling boil or until beans are tender. Discard cilantro bundle and garlic cloves before serving. Serve with a squirt of lime (optional).

Linking to:
Ms. enPlace: See You in the Gumbo
Jam Hands: Recipe Sharing Monday
The Chicken Chick: Clever Chicks Blog Hop
The Tumbleweed Contessa: What'd You Do This Weekend?
Stone Cottage Adventures: Tuesdays with a Twist
Lori's Culinary Creations: Tickle My Tastebuds Tuesday
Buns In My Oven: What's Cookin' Wednesday
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends


  1. I just love pinto beans. Thanks for posting this! I found you over at Back to the Basics. I host Tickle My Tastebuds Tuesday and would love it if you linked up this recipe. I’m sure our party goers would love it as much as I do. Here is the link Have a wonderful day!!

    1. Thanks so much, Lori for the invite. I would love to come by and link up. Have a great day!


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