Pinto beans and olive oil are often used together in Cajun cooking.
Beans cross many culinary borders. I believe that pintos and their relatives extend south into Mexico and, possibly to South America. They are close cousins (if not essentially the same) to what used to be commonly grown in New England and prepared as "shell beans" (shelled and cooked fresh, then canned for later use). Local stores and farms still offer them in a short season, and Stewart’s, a Maine packing company sells them canned. One source I read when I grew shell beans said they came to New England from a variety which was popularized in France. Maybe across the Atlantic and back again?
My Dad and some Rhode Islanders made succotash from shell beans. Just cooked beans, corn and its milk cut stright from the cob, a bit of milk or cream, butter, salt and pepper. To me, that’s a late Summer tradition.
Water, pork and beans is a great Southern tradition, but IMO the beans extend far beyond the South.
I’ve got to chime in again. Pinto beans are a southern tradition. Olive oil?
I’ve got pecan trees, walnut trees and even a couple of hazelnut trees but NO olive trees.
Water, pork and beans. Cook until tender. DUH.
1/2 lb salt pork
1 lb pinto beans
1 onion chopped
2 tbs olive oil
S&P to taste
Cover salt pork in 8 cups water, boil, simmer 45 min.
Remove, cut into small pieces, save water.
Return salt pork to saucepan.
Wash dried beans, add them with onion to saucepan.
Bring to boil with the water from salt pork, simmer 1 hour.
Add olive oil, keep simmering over low heat till tender, season with salt and pepper.
Big Ugly Mich
What he said!
I’ll third that. It’s easier to put them on at the table than to take them off!
My best ever boo boo: To soak beans, fill a glass jar about 1/4 full of dry beans. Add water that’s been boiled REAL hard until the jar’s full. Put the top on the jar and put the jar in the sink (just in case you added too many beans). If you did it right, the jar will seal up real good and will require agitation every day or so to keep the beans from sticking to the bottom. If not, use the beans in the next day or so before they spoil just like you probably already do now.
Bushie, Dads side of the family are a bunch of Texans. They take their beans and cornbread seriously.
Bushie, see my earlier post here for the bean receipe I use. Basically beans, water, smoked hocks and salt pork. They came out great as did the cornbread. Corn meal, crisco and a little sugar (1/2) cup and leavening. Put into a sizzling hot cast iron skillet with a layer of bacon grease on bottom then baked.
Had them for lunch that day dinner the next and lunch today. Just enough left to make chili beans by adding chili powder, ground beef and some enchilada sauce to the beans.
I have made this recipe many times and it is great hot or cold. Give it a try. Very simple and easy recipe.
Rick s Caliente Chipotle Smoked Pinto Beans
The ingredients are:
3 tablespoon Lard
1 medium onion, chopped
3 garlic cloves, chopped fine (or 1� teaspoon of minced garlic)
2 Bay leaves
Brisket burnt ends or left over smoked pork butt or 1 ham hock
3 cans of Bushes pinto beans including juice
1 Tablespoon ground cumin
1 canned chipotle pepper (Caution: one pepper not 1 can!!) (I use the ones in adobe sauce) (2 makes it very hot)
1 can ROTEL diced tomatoes & green chilies. (mild or original depending on amount of heat desired)
salt and fresh ground black pepper to taste
3 Tablespoon honey. Less honey if you like it spicy or more if you like it mild.
In a large pot over medium-high heat add Lard. When the Lard is hot add the onion, garlic, bay leaves and meat, cook for 5 minutes. Add the beans and stir in the cumin. Add Rotel tomatoes and Stir. Season with salt and pepper and stir. Cover and cook over medium-low heat for about 30 minutes. Remove the bay leaves and ham hock. Bone the ham hock and return the meat to the beans and add the honey. Put beans in a ceramic pot uncovered and place in the top shelf of the smoker and leave there while smoking your butts, ribs or brisket. Good hot or cold. Add more honey if to spicy.
I had pinto beans for lunch with a green onion, cornbread and chow chow.
Beans, water, salt pork, baking soda.
Soak my beans in water overnight and baking soda added. I’ll change the water a couple of times and add fresh soda every time. When ready to cook the next day I rinse, add to pot. Add 1 tsp baking soda for every 2 cups of beans and boil one hour. After boiling one hour I rinse and change the water and do not add soda this time, add the salt pork and cook very slowly.
Adding baking soda to the soaking water and the first cooking water leeches out raffinose sugars which cause gas. Never cause problems here.
Please report back on the results and the "recipe" you used.
Beans & cornbread was one of my favorite meals growing up, especially in winter. In summer, we’d have plenty of sliced maters & onions with it. In winter, Mother would usually fry up some taters.
I’m cooking a pot right now. Should be ready for lunch with a big old skillet cornbread.
Mamaw Smith recently brought over a huge bowl of pinto’s that she had cooked with a ham hock and her own secret spices. I did not have the heart to tell her that I do not do beans. I made the mistake of giving a huge portion to my dingo dog. Terrible mistake and she will never ever enjoy Mamaw Smiths pinto’s.
Paul E. Smith
Sorry but my Mother was from East TN…got to have that pork fat in the beans. I am a bit more fortunate than Sundancer in one regard only…beans are my friends.
Cake of cornbread, fresh green onions, a bowl of pintos and a large glass of buttermilk…life is good and I feel a nap coming on.
Here is Bushie’s original posting. It’s the tenth post down the page:
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