Excuse me, did I mention I like beans? I just had to write an additional article about an alternative way I make beans. If you love beans, you will certainly love my easy pinto beans recipe! Not only are these beans delicious, they are very economical. I buy two ten pound bags of these at a time at Costco™. They are prewashed by their manufacturer, so you don’t have to rinse them off. You cook them in a pot this time, not the slow cook crock pot I wrote about earlier. You can make enough to last a week or two.
I must say that I have learned you will make a much better sauce not draining the initial liquid out and rinsing them off down the drain. I need tasty sauce with my beans, not just beans alone! All you need to do along the way until they are cooked enough and well done is keep adding water as needed.
You do need to cook them enough to lessen the effects of lectin. I know I can’t eat beans out of cans because they are seldom cooked long enough! I have eaten differently now for some time and know the effects caused by wrong foods on my body. I avoid anything processed, refined or in a can, bottle, bag, box or carton (as much as humanly possible.)
- I rarely eat meat, so beans during the day (these so lovely beans!) are my major protein source
- Beans are rich in essential fiber and resistant starch
- They have B vitamins. Folate is essential in producing new cells also helping keep existing cells healthy. Therefore, eat your daily beans and stay looking younger and younger!
Here’s my pinto beans recipe…
- Put an overflowing 2 cups of pinto beans in big pot
- Fill to top with water
- Bring to boil
- Turn off heat
- Let set an hour
- Fill water back to top beans absorbed
- Bring to a boil again and reduce down to a simmer
- Beans will absorb water cooking
- Keep an eye on the beans as they will still need water and be sure to stir so they don’t stick to the bottom of the pot
- You are adding water to also make enough tasty sauce
- Add these spices and salt to taste but don’t go overboard: garlic powder, black pepper, paprika, cummin amd chili powder. It’s not rocket science, so put a decent dash or sprinkle of each in that amounts to no more than about one teaspoon each spice
- Cook beans on low and simmer them 1-1/2 to 2 hours or until tender
- You have to test them for ‘tenderness’
- The longer you cook them, the less ‘gassy’ they will be on your digestive system!
- You don’t have to take Beano® but it’s OK to take it if you want
- The more you eat beans, the less they affect your digestion. You get used to them
- When beans are done, ladle them into individual containers large enough to make two to four meals
- Freeze the rest and defrost as needed
- Be sure to eat your beans with brown rice or over a potato
- You can put salsa on top, but with the spices you add, it has flavor enough
Pinto beans are very filling and satisfying. Some staples will be your favorites for meals, and beans are something that always satisfies my appetite! You simply have to find those things you like to eat or this won’t work out. I usually eat my pinto beans recipe for lunch with a huge green salad, sometimes with three or four microwaved corn tortillas which I roll up and dip into a green enchilada sauce. I try to avoid too many tortillas, as they are processed (or ground up into powder.) Corn tortillas can make you gain weight if you eat too many!