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National Pinto Bean Month

Matthew Potter

Here’s a pearl of wisdom for you – the month of July is National Baked Bean Month.  I can honestly say I did not know this and actually have a hard time believing people come up with this sort of thing.  Guess I should have posted this favorite bean recipe last month as it’s now August.  Since this recipe is not for baked beans I’m announcing right now that we’re going to name the month of August National Pinto Bean Month.  Here’s the best recipe for pinto beans you’ll ever taste.  Try it just the way the recipe says and then tell me what you’ll do to improve it because that’s the way every recipe I’ve ever tried works.  Somebody always wants to add a twist.  I’ll list the ingredients I use so try it out and let me know what you think.

1 pound bag pinto beans

½ a package of bacon, chopped  into small bits

1 medium onion, chopped

5 cloves garlic, chopped

3 small tomatoes, chopped

2 jalapenos, seeds removed, chopped   

1/2 bunch cilantro, stems removed, leaves chopped

2 Tablespoons each: chili powder, black pepper, salt

1 teaspoon cumin if you have any on hand

1 ½ quarts water with 2-3 chicken bouillon cubes dissolved

 

Buy a one pound bag of dry pinto beans, put them in a stockpot, cover in water and bring to a boil, turn off the heat, transfer beans and water to a large bowl and let them sit for about 10-15 minutes.  While the beans are soaking,  take your stockpot and brown the bacon bits until well done.  Add the onion, garlic, tomatoes and jalapeno and sauté on medium heat for 5-10 minutes.  Drain the beans and add to the pot along with 1 ½ quarts of water/chicken bouillon.   Add the chopped cilantro and adjust the water as necessary to accommodate the pot.  I like to add enough water to cover the beans with an inch or so of water.  Put a cover on the pot, turn the oven down to low and walk away.   Come back every now and then and stir the pot.  When the beans get soft and the water turns into the consistency of gravy, you are ready to eat……

 Come by the shop or email us and let us know if they turned out ok.   And if you want a great Pinto Bean Seasoning with the above salt and spices plus some extra, secret ingredients we’ll have some on the shelves here at the shop in Old Town Spring in about a week.  That’s it for National Pinto Bean Month.  I think we’re going to make September Kung Po Chicken Month….