PERFECT PINTO BEANS RECIPE

How to Cook Pinto Beans

 (Crock Pot and Stove Top)

Clean Your Pinto Beans: Dried pinto beans need to be sorted cooking to remove any little rocks or bad beans not found with the factory cleaning equipment. They also need to be washed. I usually sort mine into a bowl, add some cold water and stir them around good. Then I pour that into a colander and rinse well again with my sink sprayer. 

Overnight Soak: Rinse and sort 1 pound ( 2 cups) of pinto beans. Place in large pot. Add enough COLD water to cover beans by 2 inches. (About 8 cups) Let stand overnight or at least 6 to 8 hours. Drain soak water and rinse beans.

Quick Soak: Rinse and sort 1 pound (2 cups) of pinto beans. Place in large pot. Add about 8 cups of HOT water. Bring to a rapid boil and boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain soak water and rinse.

Cooking Directions for Crock Pot: Place drained and rinsed pinto beans into a crock pot. Add about 6 - 8 cups of hot water to cover beans. Add seasonings (except salt) and add smoke turkey tails. If you don't have any smoke turkey tails, just use 2 - 3 tablespoons of butter or margarine. Set on High temperature and let cook 6 to 8 hours, or all day. Add about 1 teaspoon of salt (or to taste) about 1 hour before finished cooking.

Cooking Directions for Top of Stove: Place drained and rinsed pinto beans into a large pot. Add about 6 cups of hot water to cover beans. Add any seasonings desired (except salt), add turkey tails, butter, or margarine. Bring to a boil. Lower temperature, cover pot, and simmer for at least 2 hours or until done. Best if simmered 4 hours or more! Add about 1 teaspoon of salt (or to taste) about 1 hour before finished cooking.

Cooking Direction for Vegetarian Pinto Beans: Follow the direction above, just  add 4 cups of Vegetable Broth and 2-4 cups of water.  ELIMINATING THE MEAT AND DAIRY PRODUCTS.

TIP: Us the same recipe for Red Beans.

GRILLED VEGETABLES

This recipe can be used on just about any vegetable, add fresh herbs, spices and salt to taste  

Just a few recipes to get you started 

GRILLED EGGPLANTS

4 baby eggplants (4 ounces each)
Slice each of the eggplants lengthwise in half.
Toss eggplants in prepare vinaigrette as directed below. Grill until tender
Each serving: About 90 calories

Vinaigrette 

1 tablespoon chopped garlic

3 tablespoon coarse mustard

1 tablespoon honey

1/4 cup lemon juice

1/8 cup balsamic vinegar

1/2 cup extra virgin olive oil

salt and pepper

combine garlic,mustard, honey,lemon juice and balsamic vinegar in bowl, add oil slowly, whisking constantly.

To the prepared  vegetables, cover them with the vinaigrette and blend thoroughly

Place vegetables on medium-hot grill and grill for 2 to 5 minutes per side or until desired doneness.

GRILLED PEPPERS

2 medium yellow peppers
2 medium red peppers
Cut each lengthwise in half and discard seeds. Place peppers on grill over medium heat and cook, turning peppers occasionally and brushing with some vinaigrette until peppers are browned and tender when pierced with a fork.
Serve with remaining vinaigrette.
Each serving: about 95 calories

GRILLED ZUCCHINI

Slice each of 4 small zucchini (6 ounces each)
Cut lengthwise in half. Prepare vinaigrette as directed. Toss zucchini in vinaigrette. Grill until tender.
Each serving: About 85 calories,


GRILLED PORTOBELLO MUSHROOMS

Trim tough stem ends from 2 medium-size Portobello mushrooms (4 ounces each) or 1 jumbo mushrooms. Rinse; pat dry. Prepare vinaigrette as directed. Toss mushrooms in vinaigrette. Grill until tender.
Place vegetables on medium-hot grill and grill for 2 to 5 minutes per side or until desired doneness.