It is raining here in Florida and it is raining very hard and so I find myself cooking in the rain….or cooking while it rains….or cooking even though it is raining!
Oh well, you get the picture! 🙂
I have a few more Mexican Recipes today…it is getting close to Cinco de Mayo and I love to eat and make Mexican food.
I have recipes for home made tortillas, enchilada casserole, red and green chile sauces, bizcochitos cookies, quesadillas, Fried Tacos, Posole, Tortilla Soup, guacamole, salsa and many other Mexican Dishes in my recipes folders. I hope you check them out. 🙂
Today, I put on a pot of pinto beans because it is raining!
I know, I am in a rut!
It rains and I cook. 🙂
When it rains, I want to make all sorts of things …like soups. pinto bean soup in particular and tortillas.
I didn’t have any ham hocks in my freezer but I did have salt pork which works just as well to flavor the beans.
Cook until tender and the beans will thicken and then you will have a pot of beans that are pot lickin’ good. 😉 If you want spicy…add a small can of chopped green chiles either as a separate garnish or for the last 15 minutes of cooking.
I am also going to include a recipe for today for Mexican Flan and one for New Mexico Green Chile Cheeseburgers!
I hope you try them and let me know how you like them.
I will most likely be singing in the rain before it is all over.
I am like that!
Yep! I am!
- 1 lb fresh dry pinto beans, sorted and rinsed*
- 1 smoked ham hock, 1/2 pound of bacon or 1 pkg of salt pork
- 1/2 onion, chopped
- 2 cloves garlic chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Place beans in a large Dutch oven, and add water to cover.
- Bring to a boil, and cook, uncovered for about 20 minutes.
- Pour the beans into a collandar and drain off the liquid
- Return the beans to the pot
- Add salt pork, chopped onions and garlic, salt and pepper
- Cover the beans with hot water (at least an inch over the top of the beans)
- Cook until beans are tender adding water as needed.
- I like to keep the lid ajar over the beans and I like to keep at least an inch of water over the beans. Add hot water when needed to
- keep the beans from burning.
- *Pinto beans need to be "picked" by sorting through to find pieces of dirt, rocks or bad beans. They should then be rinsed.
- I like to spread a pile of pinto beans on my counter and move the beans around much like one would sort pennies from nickels and dimes etc. Discard any dirt, rocks or bad beans.
- This can be done in a crock pot and a pressure cooker. Please see my recipe for Ham and Navy Beans. It is the same principle.
- In New Mexico, pinto beans are made for almost every meal. After they are cooked, you can mash a few for refried beans or use in any Mexican recipe calling for beans.
- Add corn bread, tortillas or whatever bread you would like and you have a feast.
- Garnish with a few green chiles or cook them into the beans for the last 15 minutes of cooking.