Pinto Beans, Fried Potatoes, and Aldi Cornbread Review. WV Home Cooking!
Growing up in West Virginia I had Pinto Beans, Fried Potatoes, and Cornbread often. This meal is not exclusively made in WV but it's safe to say most all of the people here have had it. There is just something so comforting about a bowl of beans and it seems to bring back many memories for me. There are many kinds of beans and ways to make them but my favorite are the pinto and I love cooking them with a nice ham bone or hock. However, I have simply used a few slices of bacon and the beans are delicious like that also.
Pinto beans
1 pound of dry pinto beans (serves 3 to 5 people)
Ham bone, ham hock, diced ham, slices of ham, or bacon
Ham base
dried minced onion
salt and pepper
10 to 12 cups of water
Sift through the dry beans to make sure there are no rocks and then rinse and drain the water. Refill water to cover the beans around 10 to 12 cups. Add the rest of the ingredients and cook oh high. Bring to a boil and allow to boil for 30 minutes, then reduce the heat to low and let the beans simmer for around 3 hours. You may need to add more water as the beans will cook down and absorb the liquid.
Thyme to Cook WV
Southern Style Pinto Beans: How to Cook Them Like a Pro
Southern Style Pinto Beans with Turkey Wings: How to Cook Them Like a Pro! - Welcome to another Soul Food Sunday! Today's recipe is a southern style pinto bean recipe with smoked turkey wings. These are just like how grandmama made them, super easy and extremally good. I'm looking forward to seeing everyone re-create this for your friends and families. Enjoy!
Southern Style Pinto Beans Ingredients:
1 package Pinto Beans
1 quart Chicken Broth
1 quart Water
1 Onion, roughly chopped
2 Smoked Turkey Wings or Drum Stick
2 Bay leaves
1 tsp Black Pepper
1 tsp Garlic Powder
Salt and Pepper to taste
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Pinto Bean Soup
This easy pinto bean soup is hearty and nutritious and ready in just over half an hour. You can make it with just a couple of pantry staples for a delicious weeknight meal that's also super good for you.
Full recipe at:
Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
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