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Spicy Pinto Beans Recipe


Beans are good anytime but they are especially good when the weather becomes cooler. Beans are what is often called “stick to your ribs” food. A cup of these spicy pinto beans and a couple of crackers should satisfy you. Add a green salad and you have a full meal.

INGREDIENTS

3 cups water
2 cups dried pinto beans (or kidney beans)
2 cups canned whole tomatoes
2 large stalks of celery, strings remove and chopped fine
3 garlic cloves, finely minced
1 large white onion, finely chopped
1 tspn chicken or Vegetable bouillon powder or granules (do not use the little blocks)
1/2 tspn cayenne pepper
1/2 tspn Coleman’s dry mustard
1/4 tspn ground ginger
A pinch of salt
1 bay leaf

DIRECTIONS

Place the beans in a large pot along with 2 cups of cold water. Heat water over high heat, and bring to a roll boil for 3 minutes. Remove pot from heat, cover and let stand for at least one full hour.

Drain water from pot and add one cup of cold water, chopped celery, chopped onion and minced garlic. Set heat on low while you crush the whole tomatoes by hand or fork. Add crushed tomatoes to pot and stir. Then add remaining ingredients, chicken/vegetable bouillon ground ginger, cayenne pepper, dry mustard, a pinch of salt and the bay leaf. Turn heat up to medium high. Stir to mix ingredients. Continue cooking until mix comes to a boil.

If necessary, skim foam from the top of beans, then cover and lower heat to a simmer. Cook for 2-1/2 hours-remembering to stir to keep beans from burning. If water level becomes low, add more and stir, so beans are covered at all times with liquid.

After 2 hours, taste for seasoning and to see if beans are done. If needed add more salt, continue cooking for 15 minute to 1/2 hour if beans are not quite done. Turn heat off when done and remove bay leaf. Serve beans in a bowl with rice or another grain or serve alone. Have you thought about having a pot of beans at least once a week?

Makes 6 to 8 servings.

Tip
*Some people prefer putting the beans in a large pot of cold water and allowing to stand overnight. Either way is fine.
*The recipe is great to take on a tailgate party. This spicy bean will be especially appreciated by tailgaters who do not eat meat. Use vegetable bouillon .
*If you have any leftovers, add a little broth and toss in a blender to make a spread for crackers. Or mash and use with burrito fixings.
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Content copyright © 2014 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.

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