Tuesday, December 8, 2009

Pinto Beans

I love using beans for a frugal dinner. You can make beans with or without a flavoring of meat which makes for a meal that feeds a large family pretty cheap. I like hitting the Mexican markets for cheap dried beans. Even the local health food stores sell beans cheap in bulk. I've never paid more than 75 cents a pound for beans. As an added bonus beans freeze well so they can be made in advanced and cut down on cooking times on busy nights.

Pinto Beans
Pioneer Woman

4 cups Pinto Beans
4 slices Thick Bacon (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham)
1 teaspoon Salt
2 teaspoons Ground Black Pepper

Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.

I served this serving of beans with pico de gallo and sour cream.

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