Do you have any great pinto bean ideas?

Question

Ok, I soaked the beans all night. This morning, I dumped most of the water out and put more water in. I started to cook the beans, and put some salt, pork strips and pepper in. They cooked like that for an hour or two. But they are still a little hard and dry! Any great ideas??

Well, I live in Japan and unfortunately have NO access to a slow cooker. Actually! My mother-in-law, I think, has a pressure cooker... I may try the chicken broth, though. That sounds about the easiest and should add some flavor, too... The beans are still cooking.

And I am actually still open to suggestions. My in-laws, who will mostly be responsible for eating the beans, are used to eating beans flavored with soy sauce and sugar. SO SWEET! I don't like all that sugar, so I thought I'd cook some really good not-so-sweet beans for them... We will most likely be eating them with rice, though not necessarily. I WOULD like some great, easy recipes. (emphasis on easy...). And thus far, they really don't have any flavor. I think I didn't add enough spices or pork.
And by the way, I am cooking FIVE CUPS! I forgot how much they grow... oops.

Answer 1

I've looked over the answers you've received thus far and no one has told you the most important thing about cooking beans. Never, ever add salt until they are soft and tender. Salt strengthens the outer shell of the beans and with it added before they are tender only makes the bean harder. The additions you are talking about are good and will make tasty beans. Don't worry about your families way of doing things. A good American bean pot, or pinto beans with garlic, salt pork or bacon is delicious. Often my family added diced green pepper or a jalapena pepper at the end, sometimes a diced tomato, cook just a little while longer, until tender. You do not say what kind of beans you are using.........if they are white, do them as the Italians do, with rosemary, thyme and garlic, keeping them juicy with flavored water, chicken broth is great, but water is traditional. Italians serve them on the side with meats, or drain them, chill and add salad ingredients like green onions, tomatoes, and celery with a vinaigrette. The fact that you are attempting this dish in Japan, where ingredients are so different, I am sending cudos. Oh, an soaking beans overnight is just fine, you did right by draining the water and using fresh before cooking. Good Luck............

Answer 2

Beans need to cook for longer than that, even if you soak them. I don't soak my beans. I use a pressure cooker. Clean them, (by this I mean take out any "bad" ones or anything that isn't a bean), wash them and them add them to boiling water in the pressure cooker. I put olive oil, sugar, (yes. these 2 ingredients are supposed to help with "gas"), salt, garlic powder, onion powder, and just a tiny dash of pepper. (your recipe sounds good too!). Boil for 15 minutes. Then pressure cook for another 45 min.
If you don't have a pressure cooker, use a crockpot. Same ingredients. Just start them in the AM and let them cook all day (probably on high, just make sure they don't dry out). Should be done by dinner time.

Answer 3

I have lived in a few states and have moved 18 times and never had a problem with cooking beans. If you think it could be your water than why have you not tried cooking it with bottled water? I also do not soak over night but use the fast method on the back of package. Some times I am not sure what I want to make for the next day. This way I can have my soup within a few hours.

Answer 4

Beans usually get soft if you cook them under pressure - try using a pressure cooker.

If that is not possible, try using a potato masher and gently sort of press them so as to make them slightly split up - that may do the trick. Adding a bit of ketchup, hot sauce and a boiled potato may also thicken the gravy and give it some taste.

Answer 5

Cooking Method-- Cover beans with cold water and soak overnight or for at least 6 hours. Drain and place in clean water, bring to a boil, reduce to a simmer and cook until tender.

Cowboy Chili

2 pounds dried pinto beans (4 16 oz. cans of pinto beans may be substituted)
2 pounds diced beef (London Broil makes excellent chili)
2 cans (15 oz.) Mexican style stewed tomatoes
2 cans tomato soup
2 medium-sized onions, chopped
1 medium-sized green pepper, chopped
1/2 cup celery, chopped
1 clove garlic, minced or pressed
1 can (6 oz.) whole kernel corn
1 can diced green chili (optional)
4 T. chili powder (optional)
1/2 cup brown sugar

Soak beans overnight; drain and place in Dutch oven or stockpot. Add water to cover by 1 inch and add onions, chili powder, and brown sugar. Cook over medium or low heat for 3 to 4 hours or until tender. Be certain to add water as needed.
In a heavy skillet, brown beef, green pepper, chopped celery, and garlic together and add to beans. Add remaining ingredients. Serve with cornbread or crackers.

Answer 6

The best thing to do is not soak them.Wash them off and boil them right away. Wait till the water is a little brown before you add the salt, than, let them boil for 1/2 hour ,and add rest of the ingredients. Hope that works for you.

Answer 7

Keep cooking them... add chicken broth if you have some. Do you live at a high altitude like Denver? That will sometimes change cooking times for beans. Keep adding liquid and simmer them, they will eventually soften up... its all about patience on this one.

Answer 8

Pinto beans are my favorite

http://www.endtimesreport.com/pinto_beans.html

Pinto Bean Soup
This recipe was featured on
"You're the Chef" episode #610.

Yield: two quarts

Ingredients:
2 qt. water
1 lb. dried pinto beans, covered with hot water and soaked overnight
2 c. Spanish onion, small dice
1/2 c. fresh cilantro, chopped
1/4 c. fresh oregano, stripped, chopped
1/4 c. fresh parsley, chopped
1 each jalapeno chili pepper, halved, stem removed, seeds removed optional
2 Tbsp. Spanish paprika
6 oz. tomato paste
1 each bottle Pilsner beer
1 Tbsp. salt
1/2 tsp. black pepper
1 qt. water
to taste salt
to taste black pepper, ground
1 c. shredded cheddar cheese
1 c. Vidalia onion, diced
1/2 c. cilantro, chopped



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Procedure:
Put soaked beans and water into a large soup pot. Add the remaining ingredients, bring to a boil, then simmer for about two hours, or until the beans have softened and partially dissolved.

Soup may be puréed completely or served chunky style; garnish with cheese, diced sweet onion and fresh cilantro.



Pinto Bean Bread Recipe
...brought to you by Recipes EU



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Pinto Bean Bread

BLEND IN LARGE BOWL

2 cup Milk-lukewarm
2 package Dry yeast

ADD

2 cup Cooked, mashed, unseasoned
Pinto beans
2 tbsp Sugar
2 tsp Salt
2 tbsp Shortening

STIR IN

5 cup Flour <5-6c>


Add enough flour to handle dough easily. Turn onto floured board and
knead until smooth and elastic. Place in greased bowl, turning once.
Cover and let rise in warm place until double in size, about 1 hour.
Punch down, cover, and let rise again until almost double. Divide
dough into tow portions and shape into loaves. Place in greased pans;
cover, let rise until almost double, about 45 mins. Bake 350 for 50
mins.

Answer 9

Do you want a recipe for those cooked beans?

Answer 10

Cook them more, add water if necessary.