On 12/28/2018 4:09 PM, songbird wrote:
> notbob wrote:
>> I gotta bunch or 'em.
>>
>> I'm not a pinto bean fancier, but I do love beans. Anyone have a
>> recipe, other than re-fried" beans and/or any kinda Mexican frijoles
>> dish. Otherwise, I'm jes gonna give 'em away.
>
> i'd take 'em. we love beans of almost any kind.
> pinto beans included.
>
> i always cook beans simple, in water. you can
> always do other things with them later after
> they're cooked.
>
> if you don't like them don't bother trying to
> hide them, they're not mild mannered or delicate.
>
> the best use of them if you're not happy with
> the flavor is to make a pot of chili and put them
> in after the beans are fully cooked (i don't like
> beans cooked with other things as they often
> get tougher skins than if they're just cooked in
> water).
>
> a way i would use them up here would be as
> nachoes (chips, cheese, beans, onions, etc.).
>
>
> songbird
>

This is how I usually cook them:

PINTO BEANS AND BROWN RICE

1-2 Tbsp olive oil
1 onion, chopped
5-6 cloves garlic, minced
1 jalapeno, minced
1/2 tsp cumin or to taste
1 tsp oregano or to taste
3 cups cooked pinto beans, drained, or 2 15-oz cans, rinsed and drained
1 28-oz can diced tomatoes
1/2 cup chopped cilantro
salt and pepper to taste
cooked brown rice

Heat oil in saucepan. When oil is hot, add onions and cook for a minute
or so, then add garlic and jalapeno. When onions are translucent, after
about 5 minutes, add the cumin and oregano.

Stir once and add the pinto beans, tomatoes, cilantro, salt and pepper.

Bring to a boil, lower heat, and simmer for 30 minutes.

Get the rice started just before you add the beans to the onions and
garlic. The beans simmer while the rice is cooking, and are done at
about the same time.