Mrs Crenshaws Pinto Beans Recipes

MRS. CRENSHAW'S PINTO BEANS

Steps:

• Bring water and bouillon to boil.
• Add beans, garlic, chili powder, sugar, maple syrup and salt.
• Cover and simmer for 3 hours.
• Add onion and ham.
• Simmer additional 1 hour or until tender.
• Add water as needed (in 1/2 cup increments).
• When done, the broth should thicken and barely cover the beans.
• Serve with garnishes and hot cornbread.

RANCHERO BLACK AND PINTO BEANS

Steps:

• Cook black and pinto beans. (Because they take so long to cook, I prefer to cook these in large batches and freeze them in 2 cup portions.).
• Thaw ham and beans. Dice ham. Chop onion.
• Add oil to skillet, then add onion and ham. Toss in partially or completely thawed beans. Add can of Rotel, undrained. Stir and sauted for 4-5 minutes.
• Steam garden green beans for 4-5 minutes in microwave.
• Thaw brown rice in microwave. (Just like the beans, I prefer to cook up a big batch of brown rice and freeze them in 3 cup portions -- enough for our family!).
• Serve Ranchero Black and Pinto Beans over Rice with Green Beans on the side.
• Cost about $2.50.

HAND-MASHED PINTO BEANS WITH CHEESE

Steps:

• Place beans in heavy large pot. Add 10 cups water, green onions, and 1 tablespoon lard. Bring to boil over high heat, stirring occasionally. Reduce heat to medium-low, cover partially, and simmer until beans are just tender, about 55 minutes. Mix in 1 teaspoon fine sea salt. Cover partially and continue to simmer until beans are very soft, adding more water by cupfuls if water level falls below top of beans, about 20 minutes longer.
• Heat remaining 1/3 cup lard in heavy large skillet over medium heat. Add white onion and sauté until beginning to brown, about 8 minutes. Add garlic; stir 1 minute. Using slotted spoon, transfer beans to skillet. Mash with potato masher to coarse, lumpy puree. Mix in enough bean cooking liquid (about 1/2 cup) to moisten. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes. Cover beans and liquid separately and refrigerate. Rewarm beans over low heat, mixing in bean cooking liquid by 1/4 cupfuls if dry.)
• Serve beans warm with tortillas.
• *Light yellow, semi-soft mild cheese that is different from the aged Spanish cheese of the same name. Substitute mild cheddar, Monterey Jack, or Muenster.

PIONEER WOMAN PINTO BEANS

Steps:

• Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don't over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.