Comments on: Homemade Pintos

By: Jessica

Jessica — Wed, 25 Apr 2012 13:47:10 +0000

@TallyMichelle, I haven't gotten too creative with black beans. Usually do them this same way.

By: TallyMichelle

TallyMichelle — Mon, 23 Apr 2012 19:30:05 +0000

So I want to make my own black beans for black beans & rice…not thinking mushy beans will go over well with the fam, but trying to cut my love affair with canned beans! Any tips on making them differently, or just follow this recipe?
Thanks – as always, you rock!

By: Brenda

Brenda — Thu, 19 Apr 2012 02:44:01 +0000

In south Georgia we don’t mash ours. We serve ours as soft peas. We boil fresh(not smoked) hamhocks to season our pinto beans. Boil hamhocks on high til they start boiling, then turn heat down to med. or med. high til you have a good broth(usually 45 min. to 1 hour). Drain pinto beans from soaking, add to hamhock broth, salt and pepper. Bring back to a boil and then turn heat down letting cook slowly til done. (can be cooked in crock pot also). Add onions if you like, either while cooking or sprinkled on top when you serve them a bowl.
Makes the whole house smell good!!!!
Cook a pan of cornbread and you have a wonderful meal!!

By: bob taylor

bob taylor — Tue, 27 Mar 2012 05:22:55 +0000

@Jessica, when we started pressure canning about 3 years ago- i was petrified that the thing was going to blow up and punch a hole through roof-- learning on the internet quickly relieved that concern- you would have to be working serious over time to make modern pressure canner or pressure cooker blow up- maybe Mythbusters could do it, but it is beyond the ability of most people because of all the safety features. explore some of the pressure cooking websites out there- a little education will relieve your concerns- it's a lot of fun when you get going.

By: Jessica

Jessica — Tue, 27 Mar 2012 04:37:27 +0000

@bob taylor, I'm scared of the pressure cooker. But, thanks for the tip!

By: bob taylor

bob taylor — Sun, 25 Mar 2012 17:31:12 +0000

we have really enjoyed receiving your postings- some great ideas! preparing beans- you did not mention- or i missed it- using a stove top pressure cooker for beans- we found that the beans still need to soak over night, but then 20-30 minutes in the pressure cooker, and the beans are ready to be used. great time saver for our cooking needs right now. just me, but i like the pressure cooker better than using a crock pot.

By: Jessica

Jessica — Fri, 09 Mar 2012 01:19:01 +0000

Yeah! Doing a happy dance with you!

By: Allyson

Allyson — Thu, 08 Mar 2012 23:23:55 +0000

I have NEVER had luck with beans! Unlike you, I am NOT a natural cook. But I cooked these beans today, and HOLY COW!! They were awesome!! They tasted so much better than the canned version. I’m feeling adventurous, so next time I might throw in some cumin and jalapeno.
Thanks so much for a great recipe!! YUM!

By: Stacy

Stacy — Tue, 06 Mar 2012 16:29:24 +0000

I was just thinking about doing this last night–I’ve tried it just once before like this, but my husband actually preferred the canned beans. Maybe it was just the change though. I have the same exact bag of beans, too. Thanks for the suggestion. I’ll try this again this week.

By: Jessica

Jessica — Wed, 22 Feb 2012 22:54:28 +0000

@Jane, sounds great!