Thread 21507607

I am losing my fucking mind. I love pinto beans when I don't make them but when I try to spice them up from the can they taste terrible and the texture is all wrong.

Wondering how y'all do your basic pinto beans (non charro or refied).

Inb4 calling me a beanlet. Know that I have my black bean recipe down pat.

>>21507607 (OP)
>I love pinto beans when I don't make them
>but when I don't make them, they taste terrible and the texture is all wrong.

>>21507612
You're a fucking idiot with no personality

>>21507607 (OP)
beanlet

>>21507616
Did you make a typo? It's okay to admit you made a typo.

>>21507612
Yes, whenever I go to a restaurant establishment and they serve pinto beans the texture is more liquid. When I try to pulse them a few times in the blender and simmer after with some water it reduces and looks like literally shit. Also taste wise I assume they generally use lard as pinto beans do well with fat added unlike black beans. For that been using unsalted butter. May try bacon. Seasoning I am way off but have determined I dont like Accent(msg) or cumin in then. Always saute onion and garlic before adding.

>>21507607 (OP)
Pchile peppers is what that needs

soak beans
cook with a couple cloves of garlic, bacon, and salt pork. cook longer if you want refried

>>21507638
So from dry really is the trick over canned. For black beans and most others you can get away with canned if you know what to do after uncanning but maybe not for pinto.

>>21507623
I typd ur momma last night

>>21507641
sorry I missed the canned part, but I haven’t had much luck making canned ones great. I’ve used them when making burritos but for a side dish I’ve only used the dried beans. However, the salt pork and bacon might save the canned stuff, I’ve never tried that particular recipe with canned, just really soak and rinse the salt pork since most canned beans have some salt already

>1lb pinto beans
>boil in water, don't need to soak as long as you add more water as the beans absorb/evaporated
>green chili to taste
>like 6-8 cloves of garlic if you're not a fag
>4~ ounces of chopped up bacon
>salt to taste
wa la, simple easy tasty beans. You can certainly add more crap to them like onion and tomato but this is perfectly acceptable

>>21507635
Try simmering with plenty of salt first before pulsing with a blender. Other than that, beans cooked from dry tend to have a smoother, creamier texture than cans when done right. As for seasoning, pintos do well with tomato paste, cumin, and chili powder, with fresh cilantro if you have any.

>>21507607 (OP)
1. don't get canned beans in general, unless you're gonna throw them into a chile or some other type of soup or stew as a filler to extend your meat supply
2. dried beans are usually cheaper and a better deal
3. generally, follow instructions on the package of dried beans. no, you do not need to soak your dried beans overnight unless you've had them for literal years. yes, you should still give them a quick wash in a bowl of water to see if there are any pebbles amongst them, and because you don't know if someone sneezed on them
4. an idiot-proof method is to put a cup or two of them into a pot (or however many you want, idk), fill the pot with water until it's an inch over the beans, and leave them to simmer (lid off or tilted to prevent foaming over) for around 2 hours. check on them every thirty min to give them a stir to prevent sticking, and to see if you need to top up the water slightly. by the end of the cook, there shouldn't be excess water
5. throw in a couple cloves of crushed & peeled garlic, a chopped up spicy pepper, and some salt. if you have ham or bacon, chop that up and throw it in, and omit the salt. add some tomatoes if you wish, or any other savory veg with a distinct flavor of its own.

wah-lah, you have tasty beans

>>21507621
man i wish i had that recipe, those beans look tasty

>>21507704
https://en.terencehill.com/index.php?sel=thisandthat&sub=interview2
>What are the ingredients of the original bean-dish?
>It is spicy! For the sauce you need chili peppers, olive oil, tomato sauce, onions, salt and a lot of pepper! Fry the onions in olive oil in a saucepan, add the remaining ingredients and cook until the beans are tender.

>>21507704
just google "terrence hill beans"

>>21507701
forgot to mention, but be sure to taste a few beans after an hour and a half to see how done they are. keep checking every 10 min or so, cooking times may vary. also obviously put the garlic and bacon and whatnot in at the start and not the end, dont give yourself trichinosis. i wouldnt normally specify this, but you never know
>>21507657
its a lil bit odd to see such a similar post, but neat at the same time

>>21507710
Oh yeah you're right you basically made the same post, I hadn't read the thread before posting. Pinto beans sure are simple and tasty.

>>21507635
Start with good dry beans. Pay the premium for quality, that they aren't that old on the shelf.

Soak them overnight in salted water. The sodium ions interfere with the pectin in the skins and soften them, so they expand like elastic without tearing.

Change water and simmer gently, no vigorous bubbles. Add onion, garlic and avocado leaves or epazote as aromatics. Optionally a halved fresh green chili like serrano or jalapeno. When tender, remove aromatics, strain and set aside, reserving some bean liquor.

In a wide cast iron skillet on medium heat, render some cured fatty pork in lard. Remove, then char some white onion in that fat. You want to see blackening. You can remove those onions or leave them in, your call.

Heat fat until smoking, then pour in the beans. Add some reserved bean liquor and minced garlic then simmer until desired texture. Finish with salt, maggi seasoning and black pepper.

>>21507805
You're never going to be satisfied with canned beans. They're never going to be like the restaurant. You need to have patience and cook from dried, there's no short cuts or alternatives.

I crockpot my pinto beans.
Soak overnight
Put in crockpot with water about 1 inches about bean level.
Add fresh onions and garlic
Season with salt, black pepper, paprika, cayenne, chili powder, cumin and a little italian seasoning.
Cook that shit for like 6 hours and its good to go. Its tasty as just a side or you can add it to mexican dishes or throw it into a chili.

>>21507607 (OP)
always start with dry beans that aren't old or fresh frozen, if you want the best final product. Canned beans are a convenience food you can doctor up but the best texture is not going to be there.

Beans that are refried beans starts as the recipe for Mexican "Frijoles de la olla" so look for those recipes until you find the right spices to your liking.

There is a Southern US/soul version too, which are Pinto beans w/ham, which starts with a ham hock in the pot, which gives some richness with the rendered gelatin, slow simmered with bay leaf, chicken stock, and it's usually served with cornbread to sop up the pot liquor. Camellia is a good US brand of beans popularized in New Orleans recipes. If you live in the South, fresh beans are often in the freezer section of several heirloom types, if you don't have a farmer's market source. They cook faster and are the most creamy, and edges out dry beans in optimum results. This is where I got my speckled cranberry and scarlet runner beans.

>>21507807
>pinto beans
>patience
It's the easiest shit on the planet to make.
>debate buying the more expensive but guaranteed no fucking rocks bag of beans
>debate buying the cheap as shit but has rocks and you gotta sort that shit bag of beans
>take home
>get spaghetti thingy
>rinse beans
>get pot
>oil bottom
>brown sausage
>fill water
>salt a bit
>bring to simmer
>throw beans in
>debate making them good (smoked paprika, garlic powder, onion powder, loadsa pepper, cayenne powder, chili powder) or not
>wait
>taste
>add salt or no
>wait a bit
Done.

>>21507607 (OP)
>try to spice em... taste/texture is wrong
Describe your cooking method and what u put in ur pintos.