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 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 well. Then I pour that into a colander and rinse well again with my sink sprayer. 

Quick Soak: Rinse and sort 1 pound (2 cups) of pinto beans. Place in a 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 2 hours. Drain soak water and rinse.

Overnight Soak: Rinse and sort 1 pound ( 2 cups) of pinto beans. Place in a 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 the beans.

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 the 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 for 6 to 8 hours, or all day. Add about 1 teaspoon of salt (or to taste) about 1 hour before finishing 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 the beans. Add any seasonings desired (except salt), and add turkey tails, butter, or margarine. Bring to a boil. Lower the temperature, cover the 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 finishing 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: Use the same recipe for Red Beans.

WHATS COOKN' SUNDAY " Old-fashioned Lemonade "

This is great for a BBQ, I double the recipe and use a cooler and everyone can help themselves to a cup, this is better than soda any day.

Old-fashioned Lemonade

1 ¼ cup granulated sugar
½ cup boiling water
1 ½ cup fresh lemon juice
4 ½ cups cold water
Ice cubes
Lemon Slices

Place sugar, boiling water, and lemon juice in a 2-quart pitcher and stir vigorously with a spoon until sugar is dissolved. Cover and store in the refrigerator until ready to use. Add cold water, ice cubes, and lemon slices. Stir. Pour over ice cubes in a 10 to 12-ounce glass.

Yield: 6 to 8 servings.

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WHATS COOKN' SUNDAY " GRILLED LEMON CHICKEN"

MY FAVORITE GRILLED LEMON CHICKEN

Ingredients:

1/2 cup fresh lemon juice

1/2 cup soy sauce

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

4 (6 ounces) skinless, boneless chicken breast halves

Preparation:

Rinse chicken breasts and pat dry with paper towels.

 Stir together the lemon juice, soy sauce, ginger, and

 black pepper in a bowl; pour into a large, resealable

 plastic bag. Add the chicken breasts, seal the bag, and

 massage to evenly coat the chicken with lemon juice

 mixture. Place in refrigerator to marinate for at least

 20 minutes, or up to 24 hours

.
Preheat an outdoor grill for medium-high heat. Lightly oil grill grate.

Drain and discard marinade from the bag, and place chicken on

 preheated grill about 4 inches from the heat source for about 6 to 8

 minutes on each side Cook until chicken is no longer pink and juices

 run clear.

WHAT'S COOKN' SUNDAY "STRING BEANS WITH TURKEY TAILS"

These green beans don't taste like they came out of a can. They are full of flavor and our family favorite.

STRING BEANS WITH TURKEY TAILS

Ingredients

6 cans cut string beans (drained)

2 pounds of  smoked turkey tails

1 large onion chopped

3 cubes of chicken bouillon

1 teaspoon of black pepper

1 tablespoon of garlic power

Directions

1. Place the turkey tails and onion into a 4-quart Dutch oven and fill over halfway full with water and chicken bouillon cube. Season with pepper and garlic powder. Bring to a boil, for 30 minutes
2.  Add the green beans to the Dutch oven, then cover and simmer over low heat until meat falls off the bones, adding more water if needed cook for about 2 hours. Remove the bones and skin; return the meat to the pot.
3. I use the crockpot....and simmer my beans all day.
4. Always rinse your cans of green beans! 
5. Option: Add 15 small red potatoes peeled and cubed, add a little salt to taste simmer for 10 to 15 minutes, or until they can be easily pierced with a fork, and add to your string beans.

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