Dried Bean Recipes

[OldSchool]

Specifically looking for Pinto Bean recipes because that's what I'm gonna 'try' next, but any and all bean recipes are fine. Preferably stovetop method. Bonus points for cooking directions.

My first attempt went fine, as far as soaking and then cooking, and getting a nice thick sauce and a good bean texture. But.... that was with Red Beans and I just didn't like the flavor.

Yesterday I bought the beans, fresh celery, a garlic clove, a white onion and baby carrots. Not necessaly planning to use the carrots, just bought those as munchy. Looking for other ingredients to buy, like ham or pork, and other ingredients/seasonings.

Edit: Web links to recipes and/or directions are fine by me. Same goes for YouTube videos. But, I'm not looking for debates about soaking. I've already read about that and decided to soak and rinse my beans.

 

[Peepaw from Tex]

An Eckrich like sausage, browned hamburger, smoked hog jowls are some of the meats I use. Spices chili powder, taco seasoning, cumin are a few spices I use depending on the flavor I want. Just make a big pot with hamburger and taco seasoning. Really good.

 

[elkhound]

put everything but the kitchen sink as far as flavorings yo like...i use celery seed often and turmeric too.

for thicker pintos cook a potato with them...part way through after tater is soft mash in up ...basically its a starch for thickening !

by standard pinto seasoning is garlic,onion,celery seed,jalapeno powder and i use olive oil or a spot of beef fat..its for flavoring but i use instapot and fat keeps it from foaming so much and messing up pressure thingy ven whatyamacall it thing...i cook mine on high for 35 minutes..let cool down naturally as in no pressure...then do 45 minutes on high and let sit till i eat in afternoon or night..it keeps them warm.

 

[dademoss]

A few bean recipes you can try here :: His generally turn out pretty good.

https://kentrollins.com/category/soup-stew/

 

[Peepaw from Tex]

Beans are always better after they set in refrigerator overnight.

 

[OldSchool]

Beans are always better after they set in refrigerator overnight.

I threw out my last batch (which was my first) after sitting in the fridge a couple days, without tasting - one taste was enough. I just cooked the red beans in plain water with some salt. When they were almost done - I just winged the seasons with some of my favs from plastic shakers I had in cupboard. Wasn't good.

 

[Patchouli]

I’ve used a pressure cooker to cook beans. It was okay but been awhile since I did that method.
Normally soaking them overnight, drain the “gas water” next morning, add fresh water and cook them that day.
Also have liked bringing beans to boil, remove from heat for an hour then cook for however many hours charts say to. This is probably method I’ve used most frequently. Always salt the water.
I’ve got several recipes to add but can’t do it right now.
If you’re including split peas and lentils that’s a big plus.
They are a quick cook. I love making split pea spread or dip. Quick, easy, healthy and hard to quit eating it. 45 minutes cook time.
Lentil soup the same. Yummy. I think an hour for cook time.

 

[OldSchool]

Split Peas and Lentils were an acquired taste for me. Now I like them.

For beans I got some advice in another thread about soaking and rinsing, also from reading/researching. First time out I soaked them six hours total, changing the water at four hours and rinsing them before cooking. The beans were fresh and that worked well, cooking in two hours.