Wikipeda said “Pinto bean is the most popular bean in the United States and northwestern Mexico, and is most often eaten whole in broth or mashed and refried.” The young pods may also be harvested and cooked as green pinto beans. In Spanish, they are called frijol pinto, “speckled bean”, in South America it is known as the poroto frutilla, “strawberry bean”. It is named for its mottled skin (compare pinto horse).
Pinto beans are very low in saturated fat. They are also a good source of protein, phosphorus and manganese, and a very good source of dietary fiber and folate.
Rice and pinto beans served with cornbread or corn tortillas are often a staple meal when meat is unavailable. The amino acids in this combination make it a complete protein source.
Studies have indicated pinto beans can lower the levels of both HDL and LDL. Pinto beans have also been shown to contain Phytoestrogen which has a variety of possible health effects.
Cooking Pinto beans. (Makes about 4 cups cooked beans)
2 – cups(1 pound dry beans) wash under cold running water. Remove anything that is not a bean.
Soaking beans speed the cooking process, soak beans covered with fresh water for 45 minutes to 1 hour in a heavy (non-aluminum) 4 quart or larger pot.
Hint Soaking is not required, put beans in cold water, bring to a boil, reduce heat and simmer until tender.
Soaking longer than one hour may cause some beans to crack their skin. This does not effect the bean nor their flavor. It’s an eye appeal thing.
HintAdd salt near the end of the cooking process. Adding salt to early can cause bean skins to become tough.
Suggested optional ingredients. Use spices you like!
1/2 Onion finely chopped
1 or 2 Garlic cloves crushed and finely chopped
1 tbs chili powder
1 tbs oregano
1/2 tsp Salt (adjust to your taste)
1/4 tsp Black pepper
1 – Jalapeno pepper finely chopped
1/2 tsp crushed Red pepper flakes
3 – slices Bacon course chopped
1 – Ham bone, Ham hock or 1/2 of a cured hog jowl course chopped
Cornbread and pinto beans go together like pasta and cheese, kids and watermelon on a hot summer day.
Texas Cornbread, while some cornbread recipes are more cake like and thick, Texas style cornbread is grainy in texture, flatter, and very crispy and brown on the outside. The melted shortening in the batter helps, but what really sets it apart is pouring the cornbread batter into a sizzling hot cast iron pan before baking. And unlike many cornbread recipes, there is no sweetness(no sugar).
While you make your cornbread mix, heat a heavy oven proof skillet or 9 inch X 9 inch pan on your stove top, melting 1 or 2 tbs shorting. Pan must be very hot, shorting near it’s smoke point when you pour your batter into the pan.
Per-heat oven to 450 degrees F.
1 – cup yellow corn meal
1/2 – cup all purpose flour
1 tsp – salt
1 – tbs baking powder
1 – egg, beaten well
1/4 – cup melted shorting.
1 – cup buttermilk. Hint If you don’t have buttermilk, add a tablespoon of vinegar to your milk and you’re good to go. I won’t tell anyone if you don’t.
Mix dry ingredients, egg and melted shorting while adding 1 cup buttermilk. If the mix seems a little dry add a little more milk to the cornbread batter.
Pour your batter into your hot skillet and bake in a per-heated 450 degree oven for 20 to 25 minutes, or until golden brown on top.
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