"Ophelia" wrote
> "cshenk" wrote

>>>>> I am new to bean cookery. I was just asking...
>>>>> What is the difference between pinto beans and others?

>>> lol how different do they taste?
>>
>> About like the difference between beef and pork! (grin).

> Ahhhhh)

Yeah, kinda hard to describe!

>> Seriously, for a bean afficianado there's a big difference but for basic
>> consumption they come in sets of comon flavor relations.

> OK, but not being a bean afficianado..... I cooked my first been
> dish (ever) yesterday... so please bear with me, but we loved them and so
> I am very willing to learn Anything you can teach me will be very
> welcome.

USA folks picked this one up possibly from the amerinds but came in from
lots of places. It's an odd household local to me that wouldn't have them
at least twice a month in some level of form. Many homes, it's almost every
day there is a side dish of them. Conversely we largely have no clue what
you'd mean if you mention 'pudding' from a UK aspect.

I know little of UK 'pudding' other than it is grain based, fairly thick,
and has a consistancy not too far off 'refried beans' (mashed, seldom truely
fried but may have oil added as mashed and sorta fried as you mix them up).

>> Pinto/dark red kidney shaped beans
>> Red/pink beans
>> white beans (many names and types, navy beans is a common one)
>> Black eyed peas
>> Black beans
>> Aduki sweet beans
>>
>> Read the list and they are in order of relative flavor so that the
>> pinto's nearest flavor match is the red/pink which in turn next matches
>> closest to the white navy and so on down. The aduki don't totally fit
>> nor would mung beans as they have more to do with the traditional fixing
>> methods.
>
> Thank you I shall keep a note and learn about them!

Look about your stores and tell me what types they have in dried form.
Don't be suprized if they are a bit different than my common list. I just
listed 'the' most common types but your area may have alot of canary yellows
(fairly vibrant yellow when dried, fits mostly with white beans above) or a
mottled sort of smallish round one with a white background and red blots
(cranberry beans we call them and they fit between the red/pink and the
white).

I left off dried baby limas and large limas (dried lima beans, may also be
called 'butter beans') because I've been told they arent sold much where you
are. They bear almost no flavor relation to fresh ones and fit in roughly
with the white beans.

Universally though there are some basics to cooking dried beans. The least
expensive method uses a 'crockpot' (I believe you call them slowcookers, a
counter top device with a ceramic crock setting in a stand with a glass
lid).

Exact measures are not required so you'd add about 500g dried to 3.5-4L
water then add some stock cubes if you like and we normally add peeled
chopped garlic and black pepper. Many add salt at this stage so suit
yourself. We often have a ham bone or some sort of porky bits and add them
in but they are fine without that if you like. A scoup of bacon fat is nice
but not essential if you have a need to reduce that. Chicken fat somehow
doesnt work BTW but with white beans, duck fat works well.

Set crockpot/slow cooker on lowest setting and let it do it's thing. The
bean type will vary on when it's ready but most will be by 8 hours and hold
well for 2 days straight heating (getting naturally closer to mashed as you
go along). Stove top works too but will cost you 4x in energy bills. Time
to stovetop at a merry boil is 45mins-2 hours with the slowest to tenderize
beans getting more notable on that (pintos).

I can scroll off actual recipes as well if you want!

PS: sorry if i have overexplained. I can't recall if you are a USA sort
living abroad so know my terms, or are a UK friend who might need a little
translation.