"Pinto Beans"

1lb dried pinto beans

2 1/2 cups cold water

1 red chili pepper

1 medium onion chopped

1 clove garlic minced

1, 6oz can tomato paste

1 1/2 tbls chili powder

1 tspn salt

1 tspn cumin seed

1/2 tspn majoram

Wash and pick beans,put in mixing bow and cover with cold water.Soak overnight.

Put beans and water in a large heavy pot, bring to a boil.

Reduce heat cover and simmer 1 hour.

Stir in remaining ingredients.

Cover and simmer 3 more hours until tender.

Add more water if needed.

Mmmm mmm mmm

Bill,

Give this one a try sometime when you get a chance, it's a great recipe and quite the contrast to the chili bean recipe you posted.

--BEGIN

Ultimate Frijoles Negros – Black Beans

By Three Guys From Miami

Prep time: 20 minutes

Cook time: 1 hour

Total time: 1 hour 20 minutes

Yield: 10-12 servings

Frijoles negros is a signature dish of Cuban cuisine. It's black beans cooked to perfection in a thick aromatic stew.

INGREDIENTS:

2 1/2 cups black beans, dried

9 cups water

1 1/2 cups onion, chopped

1 1/2 cups green bell pepper, chopped

3 cloves garlic

1 teaspoon salt

1/2 teaspoon black peppercorns

2 tablespoons olive oil for sautéing

1 teaspoon oregano

1 teaspoon cumin, ground

1 bay leaf

3 tablepoons vinegar

3/4 cup dry Spanish wine

2 teaspoons sugar

2 tablespoons olive oil (to drizzle over beans in final step)

Cover dry beans with water and let stand covered overnight. Drain and discard water.

Place the cleaned black beans in a large 6-quart saucepan. Add water and olive oil – this will prevent the beans from foaming. Bring the beans to a boil, reduce heat to low, cover, and cook until the beans are tender, about 1 hour.

Do not add salt to the beans when they are cooking. Salt at this stage of the game will make your beans very tough.

You may also cook the beans in a pressure cooker. Follow the manufacturer's directions for exact times, but our pressure cooker takes about 20 to 25 minutes to cook the beans completely.

Whichever method you use, do not drain the water from the cooked beans.

Meanwhile, chop onion and green pepper. Mash the garlic with salt and peppercorns in a mortar and pestle.

Sauté the onions and green pepper in olive oil until the onions are translucent. Add mashed garlic and sauté another minute or so.

Add the cooked beans, oregano, cumin, bay leaf, vinegar, and wine. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally. Remove bay leaf.

Some cooks – including us – like to thicken the beans by taking about 1 cup of beans and mashing them to make a thick paste. Mix the mashed beans back into the pot.

Add additional salt and pepper to taste.

Stir in the sugar; then drizzle a couple of tablespoons of olive oil over the beans. Immediately cover the pot, remove from heat, and let stand for 10 minutes.

Serve the by now fantastically prepared black beans over white rice.

You may garnish the beans with cilantro and chopped white onions. Not only do they look good presented this way, they taste even better than they look.

http://www.icuban.com/food/frijoles_negros.html 

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You can substitute the bell pepper with anaheim, pasilla or poblano if you want - doesn't really add any noticeable heat, but gives it more flavor

Do this, or have gas pains and fart like a Mississippi plow mule all night long.

Good point. We usually cook em the day before we eat em. The extra day seems to make beans, soups n chili mo betta

No doubt! Beans are always better after a day or two in the fridge. This is especially true of red (kidney) beans and buter beans.🤤

Adam..

sounds fantastic !

We love Bkack beans,,

Especially over yellow rice..

will give the recipe a try asap...

Bill

add a couple Tbls of baking soda after first boil. this will help with the "gassy" feeling. Beano works great for me

also.

great idea..

that's what i boil my potatoes for mashed potatoes.

"POPS FAVORITE DISH

By - Louis and Lucille Armstrong

Creole Red Beans (Kidney) And Rice

(Use 2 qt. pot with cover)

1 lb. Kidney Beans

1/2 lb. Salt Pork (Strip of lean, strip of fat)

(Slab Bacon may be used if preferred)

1 small can of tomato sauce (if desired)

6 small Ham Hocks or one smoked Pork Butt

2 onions diced

1/4 green (bell) pepper

5 tiny or 2 medium dried peppers

1 clove garlic - chopped

Salt to taste

Preparation

Wash beans thoroughly, then soak over night in cold water. Be sure to cover beans. To cook, pour water off beans, add fresh water to cover. Add salt pork or bacon, let come to a boil over full flame in covered pot. Turn flame down to slightly higher than low and let cook one and one-half hours. Add diced onions, bell pepper, garlic, dried peppers and salt. Cook three hours. Add tomato sauce, cook one and one-half hours more, adding water whenever necessary. Beans and met should always be just covered with water (juice), never dry. This serves 6 or more persons.....

To prepare with Ham Hocks or Pork Butts..... Wash meat, add water to cover and let come to a boil in covered pot over medium flame. Cook one and one-half hours. Then add beans (pour water off), add rest of ingredients to meat. Cook four and one-half hours. Add water when necessary.

Suggestions

For non pork eaters, chicken fat may be used instead of salt pork. Corned beef or beef tongue may be used instead of ham hocks or butts.

Rice

2 cups white rice

2 cups water

One teaspoon of salt

One pot with cover

Wash rice thoroughly, have water and salt come to a boil. Add rice to boiling water. Cook until rice swells and water is almost evaporated. Cover and turn flame down low. Cook until rice is grainy. To insure grainy rice, always use one and one-half cups water to one cup of rice..... "To serve"

On dinner plate — Rice then beans, either over rice or beside rice as preferred. ... Twenty minutes later — Bisma Rex and Swiss Kriss."

...Yeah, Satch'mo had a thing for Bisma Rex and Swiss Kriss... that's the only part of the recipe I never tried...

"POPS FAVORITE DISH

By - Louis and Lucille Armstrong

Creole Red Beans (Kidney) And Rice

(Use 2 qt. pot with cover)

1 lb. Kidney Beans

1/2 lb. Salt Pork (Strip of lean, strip of fat)

(Slab Bacon may be used if preferred)

1 small can of tomato sauce (if desired)

6 small Ham Hocks or one smoked Pork Butt

2 onions diced

1/4 green (bell) pepper

5 tiny or 2 medium dried peppers

1 clove garlic - chopped

Salt to taste

Preparation

Wash beans thoroughly, then soak over night in cold water. Be sure to cover beans. To cook, pour water off beans, add fresh water to cover. Add salt pork or bacon, let come to a boil over full flame in covered pot. Turn flame down to slightly higher than low and let cook one and one-half hours. Add diced onions, bell pepper, garlic, dried peppers and salt. Cook three hours. Add tomato sauce, cook one and one-half hours more, adding water whenever necessary. Beans and met should always be just covered with water (juice), never dry. This serves 6 or more persons.....

To prepare with Ham Hocks or Pork Butts..... Wash meat, add water to cover and let come to a boil in covered pot over medium flame. Cook one and one-half hours. Then add beans (pour water off), add rest of ingredients to meat. Cook four and one-half hours. Add water when necessary.

Suggestions

For non pork eaters, chicken fat may be used instead of salt pork. Corned beef or beef tongue may be used instead of ham hocks or butts.

Rice

2 cups white rice

2 cups water

One teaspoon of salt

One pot with cover

Wash rice thoroughly, have water and salt come to a boil. Add rice to boiling water. Cook until rice swells and water is almost evaporated. Cover and turn flame down low. Cook until rice is grainy. To insure grainy rice, always use one and one-half cups water to one cup of rice..... "To serve"

On dinner plate — Rice then beans, either over rice or beside rice as preferred. ... Twenty minutes later — Bisma Rex and Swiss Kriss."

...Yeah, Satch'mo had a thing for Bisma Rex and Swiss Kriss... that's the only part of the recipe I never tried...