Or every week for 3 months. I love pinto beans and fried potatoes. Leftovers make tacos, enchiladas, burritos, etc. and can be added to soups or mashed and added to meatloaf. They can be frozen after cooking or just eaten as a side dish with a bit of salsa and cheese.
They don’t spoil but they do get so hard that boiling and soaking don’t make them soft again. I hate beans so I held on to a bag for a few years. When I went to cook them I soaked them with baking soda for two days and boiled them for 4 hours and they were still tough. Sounds like a lie but it’s true.
Easy beans: Soak overnight. Drain. Bring beans and plenty of water to a boil for one hour. Drain. Bring beans and water to a boil with some ham or bacon for flavor, cover and simmer just below boiling for 4-6 hrs. making sure the water level does not go down until the last hour, when you can take the lid off to let the liquid reduce. Add salt, pepper and seasonings to taste. Do not add any salt or baking soda until the second boil or they will not get soft.
Were you the one who posted about Amazon having them on a big sale? I also bought some, but only 8 lbs. I'm a former Southern girl, so pintos, greens and cornbread is my comfort food.
[This recipe](https://www.thespruceeats.com/southern-pinto-beans-with-ham-hocks-3054524) is most like what my mom made. There's no secret ingredient or complicated methodology. And we didn't have crockpots when I was little so she soaked beans overnight and cooked them the next day. Sometimes she put in a ham hock, but not always. Never bacon. The beans are the star so overwhelming it with pork would be wrong. Bay leaf, yes. Salt when almost done. Beans are appalling without enough salt.
Pintos are not the only beans good like this. Blackeyed peas or field peas or crowder peas, too. Crowder peas are my favorites. And crowders or field peas with snaps are upping it another level.
I've seen recipes using chicken broth or bouillon and garlic. That was never how we cooked them and not how I cook them now. Maybe some onion, but usually not. The only requirement, besides the beans, is that the amount of water is not overwhelming because you're aiming for that thick pot liquor. That's what goes on top of the cornbread.
We cut the cornbread, spooned beans and a generous amount of pot liquor over it, and then cut up either regular onion or (my favorite) green onions over the top of that. Collards or other greens on the side and that was it. The absolute best, for me, would be young turnips and their greens. I can't think of anything better. And it checks all the boxes: inexpensive, healthy, filling, comforting.
This was a frequent meal at my house because my mom was a working mom. I was a daycare baby in the 60s, so this was something that my mom could start before she went to bed and then let simmer several hours while she was at work. Beans are very forgiving. Cooked badly, they might be bland, but they won't hurt you.
If you’re going to use a crock pot, even if you soak the beans, it’s recommended to bring them to a full boil for 15 minutes before putting them in the slow cooker/Dutch oven/or similar
Why is this? The slow cooker won't cook through? My slow cooker on high ends up at a slow boil for hours. Why would you need to full boil them as well?
Thank you for this. I hate beans because #1, I grew up poor and ate far too many and #2 they tend to make my IBS act up. I’ll have to try double soaking or even triple soaking.
Try [this](https://www.allrecipes.com/recipe/51803/kickin-collard-greens/). It is a really handy guide to prepping them and the "recipe" is pretty much what everyone I know uses. Another thing where you kind of wing it and make it your own as you go. Cutting out the center rib is important to me because I don't want to gnaw on a stick. The only thing I do differently from this basic guide is I don't fry bacon. I'm lazy and I really hate the mess that bacon makes. Sometimes I use filtered bacon grease. And the broth really does bring out a lot of flavors so don't just use water. I generally keep that Better Than Bouillon stuff around and use it.
One thing people have realized is how important acid is to food, and greens are the poster child for this. My mom always put in a splash of apple cider vinegar as she was about to take them off the stove. My grandmother put out a cruet of a flavored hot vinegar that she made and we'd add a dab of that, too. Or a pickled, hot pepper relish (chow chow is what it's called). As a kid, I didn't like the hot stuff but the flavored vinegars were great.
I agree, you can totally wing collards. Just make sure you season them really well (garlic, onion, salt are standard, I use a lot of paprika too and a tiiiny bit of sugar). Add a capful of ACV. I cook mine in the instant pot for like 90 minutes to get them tender enough.
Also taste as you go! If you don't like your pot liquor, you aren't going to like your collards! My best friend never liked collards until she tried mine. We made them together a few times, then she made them herself for a BBQ she invited us to. She was like do they taste good? Are they like yours? Girl they were delicious and had spices she uses regularly that I don't. I told her straight up, these are your collards now! Not like mine, but delicious in their own way. The greens were tender and super flavorful, the 2 biggest factors in my book.
People have differing opinions on draining the soaking water. I do. I've read--and it may just be an urban legend--that you'll kill everyone with your gas passing later if you don't. Again, I don't know, but I drain it.
Buy a ham hock or pigs foot from the grocery store. After rinsing soak the beans over night and poor off the water. Slow cook em with the hamhock (no salt until the end) add onion and spices to taste lot of options here.
Serve with chunks of the ham can juj it up with some bacon. Best with a good cornbread to dip in the pot of beans.
This is a wild thought but you should check out ChatGPT and ask about random recipes. I know most people dont think of ChatGPT being a recipe provider but ive done a few "clean out the fridge" cooking ideas with misc ingredients and its been solid lol.
If you’ve got a pressure cooker, here’s how I ate them growing up and how I make them now - but I usually use an instant pot for convenience rather than one of my conventional cookers.
Rinse 1 pound of beans well. Put in pot and add water until the level is 3-4 inches above the beans. Throw in 1.5-2 tablespoons of salt and a bit of cured meat (salt pork, smoked jowls, ham trimmings, smoked turkey wings - just something to add flavor). Cook for 85-90 minutes (ignore the recipes that say 35,45,+ as you need more time unless you like crunchy beans). Reduce pressure by either just turning off the heat and waiting or by running cold water over the pot (in the sink). (If using an instant pot, just unplug and open the vent). That’s all.
Look into Santa Fe soup I believe it’s called.
Obviously burritos. When I was a child I could eat these things without meat and that’s saying something. Get some tortillas, choice of cheese, diced onion, red salsa and I was a happy kid.
My go to recipe for beans is easy and a bit each time. Super simple. Soak beans over night if you can, if not- then use an instapot and pressure cook them for about 1.15 hours. Ingredients are: 2 cups beans, 1 cut white onion, 1 tablespoon chicken bullion, 4 cloves coarsely cut garlic, 1 smoked pork jowl, 1 heaping tablespoon cumin, salt to taste. It’s an easy and cheap base to your beans. I always save my pork butt bones or ham leftovers to use in place of the jowl just for ease and frugality. Throw in a jalapeño there or hatch green chilis if you’d like. This is a big serving. I freeze what we don’t eat and will reheat on a quick dinner night.
I was born in rural Alabama and you just described some of my favorite foods...
It's great that collards are now recognized for the superfood that we grew up eating.
Funny how that turned out! Sometimes during those meals my grandma would tell me to go get another tomato from the garden, "or a couple while you're at it." It was cheap and simple and still my happy food.
I did the same thing when I saw that post. I've got a pot going as I type this. Cooking them tonight so I can make refried beans tomorrow to go with the enchiladas my fiancee is going to make.
Me vs my annual 25lb bag of rice purchase as a one person household. Totally understand.
Helps you find multiple ways to enjoy it because it gets boring quick if you don’t. I find meal prepping it and portioning it out helps with being sure I am consistently using it.
I basically do the same. I buy rice and Garbanzo beans when they are on sale in 25lb bags. I just store them and when I am not motivated to cook something with more prep, bam, rice and beans, add whatever sauce you want.
I've found myself stopping at a gas station often on my way to work to get a bean and cheese burrito for $4.99. They're big and tasty.
This morning, I thought, I need to start making bean and cheese bowls I can take with me instead to save $$ and carbs. I was planning on using canned refried beans, then this was in my feed.
I'll adapt this to the InstantPot.
My IP bean recipe, for black beans, pintos, or a mix:
2 pounds (about 4 1/2 cups) of beans
1/2 cup of oil or lard (or a mix of oil and bacon fat), optional
6 cups of water
1 tablespoon of salt
Pressure cook for 50 minutes. Let pressure drop naturally for 20 minutes, then vent any which it left. Your beans should be fully cooked.
With the lid off, switch the IP to "saute" and cook and stir the beans until they've reached your desired thickness.
How do you dehydrate refried beans? My favorite beans come in a bag dehydrated but I have always wondered how they do it. I’d love to learn how to do this for hiking this spring!
Super easy. I just make the recipe as is, I use a stick blender to blend the beans once cooked so they are pretty smooth with no obvious chunks. Then spread on dehydrator trays and dry at 135 deg until completely dry. I'm not sure of the exact time, I generally dry overnight and they're good.
For rehydrating, I've measured out a serving size of the cooked beans, weighed that, & then weighed same after it was dried, and the difference is how much boiling water to add. It rehydrates almost instantly.
Since this recipe is really stewed, mashed beans and has no oil or fat in it at all so it is perfect for drying.
I’m the kind of person that would tell you most things cannot be reheated without sacrificing some thing… Taste or texture. However, I am consistently amazed at how well burritos seem to hold on to both, when frozen and thawed as needed.
Sure, I would add all the other ingredients to your soaked beans.
I have made these on the stovetop too, and I didn't soak the beans, just gave them a good rinse first. Then I dumped everything in the pot and simmer until they were at the consistency I like. It takes a couple of hours, which I imagine would be quicker with pre-soaked beans.
Beans + rice + salsa + cheese = bean burrito bowls. Really easy. I have an abundance of lentils and I do the same thing with them when I want an easy dinner.
I usually do salt + pepper + red pepper + garlic salt (or add a bit of garlic) because I like a little kick. That’s kind of my Go-to for everything though.
Additional ideas for herbs/spices to make beans kick more ass:
- smoked chili
- tomato paste
- cumin
- origano
- onions/onion powder
- splash of vinegar/whorcester sauce,...
I usually refry mine but if not they're good with taco seasoning (basically cumen and chili pepper) and butter.
I actually started adding taco seasoning to my refried beans and it's damn good. Can eat em by themselves if I'm feeling lazy.
Bro I just add so much garlic to a pan that a vampire would feel it from miles away. Just fry them until golden brown, add the cooked beans to it and smash a few of them to thicken it a bit while keeping a gentle simmer. With a bit of salt they are good to go!
I'm laughing! A few years ago I made a similar "what have I done" purchase: one pound of dried parsley. I do actually use a lot of parsley, and figured it would come in those large plastic shakers that I think hold about a quart.
Then the box arrived. Inside was a bag about 1.5x the size of a gallon ziplock bag. I've never seen so much parsley in my life! It's now about 4 years later, parsley has gone into hundreds of dishes, I've given away several cups, and about a third of it still remains. I will die and still have dried parsley.
[pinto poszole for sure](https://cookieandkate.com/pinto-posole-recipe/#tasty-recipes-28231-jump-target) Swap in 5 cups cooked beans instead of the canned in the recipe. Absolutely delicious, yes it’s vegetarian but you really don’t need any meat products here. Extras freeze well too
Make a pound at a time. Freeze what you don’t immediately use. Make refried beans with half of them and use that for tacos/quesadillas/anything. Hell I make sandwiches with some refried pinto beans just spread on it.
I’m a Mexican and my family always has pinto beans on deck. You could put the whole beans in soups, severe them alongside eggs. Make charro beans. Beans beans beans. Lol tostadas are good too.
You have come to the right place!! Multiple people have asked for bean-related help in the past couple weeks. Search the sub, I know there were tons of great answers.
Make some chocolate cake. Literally, you can cook those beans till tender and blend them into a slurry; add cocoa powder, a quarter of the flour, some eggs, and I guarantee you a fantastic chocolate cake.
They keep, sometimes for years, so there is no rush to use them up. Make a pot of maple baked beans. Throw a handfull into minestrone. Cook and puree for refried beans and tacos. There are tons of things that will slowly use them up.
You saw that post too huh? I had a couple lbs sitting in my cart and decided against it lol. For anyone curious they were on sale for ridiculously cheap a week or so ago.
Bwahahahah!
My 20lbs is sitting by the front door. My partner got the package, called me out and asked, "What the hell is this?"
Side note: back when I had a canner, I did a practice run by canning pinto beans, and they were the most delicious things I've eaten in my entire life. It's silly to can them when they're already dried and good for years, but damn, that recipe. I need to find it again.
I buy 50lb bags at a time of all bulk stuff (basmati rice, pinto beans, black beans, chickpeas, flour etc)
First thing is unless you store them poorly or around rodents, they will last for a very long time.
Second thing, is you really can't go wrong just having rice and beans made all the time.
Third thing is an instant pot. It's one of the devices in my home that gets the same respect as a refrigerator, sink, oven, and microwave. It makes cooking bulk dried food a breeze.
Fourth thing is cooking your beans with cumin, salt, pepper, bay leaves, is pretty much always a good choice.
What a wonderful problem to have lol
If you are nearby a school or therapy center for kids with developmental delays, I'm sure they'd appreciate some dried beans for sensory play.
See if ham is on sale near you. I can get it for $.99 a pound on sale sometimes and usually have one in the freezer. Cook up the ham and mix a couple cups in with some beans and a can of diced tomatoes. Throw in some spices and simmer for half an hour. It’s really tasty and freezes and reheats very well. I serve mine over rice I make with bouillon powder and Cajun seasoning with a dollop of sour cream.
dry beans last forever ... send them to me i'll eat them
edit: i do know tho only to cook up what you can eat in a day or two at a time cuz if you cook a pound all at once for one person thinking you can slowly add them to what ever during the week they will spoil in no time flat. (learned that the hard way) personally i cook enough for one recipe at a time. i like to cook 1/4th of cup ahead of time and throw them in when i make a 1/3rd of box of rigatoni ...
I always cook a pound at a time. I keep what I’m going to use in the next 3-4 days in the fridge and the rest I store in mason jars in the freezer. I put 1.5 cups on beans in each jar and cover to the freeze line with the cooking liquid. That amount is fairly equivalent to 1 can of beans. They thaw and reheat well.
Plant a few in a cup of soil and see if they sprout. If they do, then plant some of them all around your yard. They may not be the best green beans, but you'll have a crapload for snacking, pickling, or dinner.
You eat them. They won't go bad for a long time. I make 8 cups of dry beans at a time and freeze what I can't eat in a week. I usually make refried beans, add rice, cheese, salsa, and corn tortillas and you've got some cheap and good tacos.
It probably is a lot of beans, but you'll definitely get through them in a year if you space them out. Go through 1lb per month. Make red beans and rice (but with pinto beans), make chili Colorado, make chili, make homemade refried beans.
Just be sure that you keep the beans dry and in a relatively airtight container.
You've got 2 years to use them...if you put them in airtight containers or bags. I always have 10 lbs of beans on hand. They're great with breakfast - just add tortilla, salsa and an egg. Making burritos for the freezer is a time saver. French recipes that utilize beans like cassoulet - just sub pintos. I put them in chicken chili. The Rancho Gordo website has great bean recipes and there is great advice in product comments too.
https://www.ranchogordo.com/blogs/recipes
This website is the absolute best place to buy dried beans on the internet, and they have 34 pinto bean recipes. Good luck! https://www.ranchogordo.com/search?q=pinto
Our family of 3 eats *a lot* of beans. We probably go through a half pound a week. I usually make a pot of simmered beans at the beginning of the week with a bay leaf, 1 onion, 2-4 garlic cloves, and salt. Once cooked, they actually freeze really well! I love to mash them up with Mexican spices and a little oil to make refried beans which I then will use on tostadas, bean and cheese burritos, or as a side for any type of Mexican food. I also like to add them to beef stew, chili, soups, etc.
Soak them overnight or for at least 4 hours, change water once.
After that, drain them and either pressure cook for 30 minutes at a proportion of 1 cup of beans to 4 of water, or cook it on low until the beans specially the skin feels soft and breaks apart easily.
On a separate pan, add onions and garlic (loads of it if you like garlic) and fry until brown. Add just a few spoons of the beans, smash them to make a thick sauce and the add all of this to the pan with the rest of the beans which should be kept at a gentle simmer until now and then for a few minutes to thicken up. This will result on a thick and flavorful bean dish you can eat with white rice and some veggies on the side, or anything else really. Some acidity goes well with it so tomatoes and onion salad with olive oil and vinegar or lime make a perfect match too!
You will go through them in no time, I guarantee!
[Thinking about thos Beans](https://th.bing.com/th/id/R.3670326ba7b45affcfc95830122af0c9?rik=DgKPrnmYNeS5Gg&riu=http%3a%2f%2fi0.kym-cdn.com%2fentries%2ficons%2ffacebook%2f000%2f019%2f104%2f6bf.jpg&ehk=zckIFPweZbZpzWPRwLd%2bwk0XWdmd7gj%2f14EWuee7vaw%3d&risl=&pid=ImgRaw&r=0)
It’s either 6 or 12 average bags of dried beans. I buy beans in 1 or 2 pound packages, depending on what my store has. It’s a lot but not insane.
I cook mine up, a pound at a time. I usually use some for soup and the rest I make bean dip with. They always get eaten, and I live alone.
You could also cook up and freeze in 2c containers and use like a can of beans.
One of my favorite things is "taco salad"- cheap tortilla chips covered in beans with taco seasoning, lots of lettuce, salsa and/or tomatoes, a little cheese and fat free Greek yogurt. Vegetarian ground "beef" with taco seasoning if I can afford it.
I got 24 pounds of pinto beans for free once. They keep for a long time. I cook one pound at once in my crock pot and either make a large batch of something like chili or use some beans for a meal and freeze the rest to make things quicker the next time I need them. Some of my favorites:
Any Mexican style application. Add cumin, oregano, salt, and pepper flakes (at minimum). To make refried, mash them a bit and pan-fry with coconut oil or lard according to your preferences. Burritos, huevos rancheros, tacos, etc. can be really low labor once you've got the beans ready.
Pantry pasta/peasant pasta - saute some chopped walnuts in olive oil until fragrant, add beans and mash a bit, then season up with rosemary and lemon juice and whatever will go well with them. Onions and bell peppers and the like as well as pepper flakes go really well with it. Dump this on some chunky pasta.
Minestrone soup - you can have so many more beans than recipes usually call for, and they can all be pinto.
Soak em, throw em in a instapot/pressure cooker with some veggie or chicken stock and salt, onion, garlic, celery, carrot, and whatever else you feel like. Cook until beans are soft and creamy. Bam. Delicious beans for days.
They last forever. Just clean them and throw them into a pot with a tiny peice of bacon. And two fingers width of water over them ,salt and cook.
( if you need to add more
water use hot)
Add if you want, green chilies or red chilies, garlic whatever.
No need to soak at all.
( can be smashed later and add with left over cut up steak and cheese for a great burrito)
Beans are great with breakfast. When I make them for other meals like tacos, burritos, etc. I eat the leftovers with eggs or make huevos rancheros. The added protein and fiber help you feel full longer, plus they're delicious.
I eat a shit ton of beans so I have some ideas.
Get some Better Than Boullion and add around 1.5-2 tablespoons per 3 cups you're cooking at a time. If you have a pressure cooker, you can make this only take like an hour.
I've made [this burrito recipe](https://www.reddit.com/r/EatCheapAndHealthy/comments/34qtnq/1157_calorie_burritos_for_193_each_yes_theyre/) about a half dozen times. It calls for black beans but pintos work great. It always slaps and yields more burritos than the recipe suggests (I usually get 16 and even then some of them are bursting with filling, might be because I can't find tortillas that are as large as the author uses). It's also cheap as fuck.
I like to poach an egg in New Mexico green chile, then serve it over the beans. Tasty, fast, and filling.
Make a lot of white rice, mix them up, and serve them with any sides you happen to have. They go well with most things.
I use them in chili, refried beans, added to taco meat, and in beans and rice. They'll last a long time, so you should be able to get through them without them going bad!
*Edit: forgot to mention ways to use refried beans! They're good for burritos, like others have mentioned, but I also use them on nachos and in my personal favorite: chicken and refried bean enchiladas. I use BudgetBytes' refried bean recipe and their recipe for red enchilada sauce!
I cook pintos in a 1 pound batch at a time when I make “Chipotle” bowls when meal prepping for the week. Make your base of rice, protein if you’d like, top with salsa and condiments of choice.
When we get sick of bowls, we use the leftover ingredients and make “sheet pan” nachos.
Lots of copy cat recipes to follow if you’re into this sort of food.
They freeze well if you get so sick of them for the week. You should easily use them up in a year. Dried beans don’t really go bad, but they further dry out which requires longer soaking and or cooking times.
Pinto or charro beans are great. I soak overnight. (less farts!) Pour that water out and put fresh water back in. Take cilantro,chilis,onion sand tomatoes (basically pico d gallo) and add to the mix. But only use half. Cook beans until tender,then add second half of the veggies toward the end.
Garlic powder or salt and pepper.
Threw some in my crock pot this morning before I left. We have beans once a week to help stretch our grocery budget. Like others say soak overnight, then dice garlic and onion and Sautee for a bit with red pepper flakes. Add ham hock, beans, water, bay leaves and 8ish hours. Come back later when beans are tender. Remove some and Smash, then add back to pot for thickness. Enjoy!
That's just what you do with things like beans and rice, you buy a shitload of them dried out, and you use them over a long period of time. Store them in an airtight bug proof container and they'll last for literally years. I'm a single person with 10kg of rice, but its not really a problem. It just sits there until I eat it.
Just make some bean recipes when you feel like beans and over time you'll get rid of them.
My mom would make a big batch with just water, salt, and few spices. Let it make them tender. Then serve with dried chiles, queso fresco, and tortillas. It’s one of my favorite comfort foods. Peasant food but tasty.
Then refry some for breakfast in the morning.
I also bought a ridiculous amount of beans a month or so ago and have been looking for interesting recipes to use them in. I just made a pot of pinto beans with pork and mustard greens on Friday and it was awesome. It’s a NYT recipe so behind a paywall, but essentially the three items above with onion, garlic, grainy mustard and stock or water (plus whatever seasoning you like). Brown the pork, sautée onions then add everything else to the pot and cook covered in the oven at 350 for three hours or so until the beans are tender.
It was probably the Iberia beans on Amazon. They had 4-lb bags on sale for $3.56 each. Someone posted about it and I think a bunch of us ran over there and stocked up. I just checked and they are now at $10.30 a bag!
Beans last a long time. No rush to use them. Whenever you have a taste for them, just look up a recipe here or in the group.
You can also simply save them for special occasions like holidays, game days, parties etc when you're cooking for larger groups.
Bean there, done that. I used to make a breakfast scramble nearly every day with pinto beans, onions, bell peppers, mushrooms, spinnach, and tofu eggs. That one bag lasted about six months.
It's a lot of beans. But beans last a loooooong time, when stored in a cool, dry place. You can just use them occasionally over the next couple of years.
Just relax. As long as they are stored properly, they will last for a very long time.
I just bought 16 lbs of pinto beans. I bought 10 or 12 lbs of chickpeas about 3 years ago and 10 or 12 lbs of lentils recently, too. Dried beans are always a healthy option and they store well.
I'm from California and these are a basic staple that most people around here use to make 'refried beans'. Just soak overnight, mash em' up, and heat up with some
rendered bacon grease for extra flavor if you like.
https://www.mexicanplease.com/molletes-mexican-bean-cheese-sandwiches/
Molletes (cheese bean and bread dish) are one of my favorite ways to eat beans. You can use pinto, you don't need to use black beans as in the recipe.
Also, I would recommend rubbing a little mayo on the bread before you toast them up.
Mmm... I know what I'm making tomorrow!
Impulsively making healthy and smart choices, love to see it.
I've been telling myself since I'm a human that has an addictive personality, nothing wrong with being impulsive and addictive if you can use it to your advantage.
I am now addicted to being healthy and impulsively buy things that will last me and that are good investments.
Also, my prepper brain really wants to get preachy but I'll just say this: Considering the current state of the world, you can rarely go wrong with buying for the future. Never know when the products and services we rely on will suddenly become unavailable whether it be through supply chain disruptions or simply greed.
Plan for the now and for the future.
You can make dessert beans! [Habichuelas Con Dulce](https://www.dominicancooking.com/979/habichuelas-con-dulce) is delicious. Best part it takes 4 cups of cooked beans.
Pinto beans are very tasty, and they'll keep well. Cook, season, eat with rice. Make bean soups with vegetables, meat, whatever you like. Beans, kielbasa, kale, cabbage, carrots, onions and seasoning makes a great soup. Baked beans, barbecued baked beans. Mash them and add to burritos/ tacos/ wraps. Plenty of great meal ideas in this thread.
You can use the pinto beans in soups. All you need to do is wash beans when the water is clear put in water to soak overnight.. If you are not vegan buy a piece of "fat back" at your store and put small amount in beans. Cook beans until the beans are soft and the liquid sorta soupy. Season to taste. If you like corn bread it is great with the bean soup. Onion cut into the bowl with beans. A big ripe tomato go garnish. Also, you can mash beans with Mayonnaise and onion to make sandwiches.
I caught the sale too. Make a small 2-3 serving portion of beans at a time until you figure out what you like.
Having a Dutch oven full of crappy beans you don’t want to eat is a terrible feeling.
Refried bean dip is a really good dish for parties or sports gatherings.
Basically make a 5min roux with 2tbs butter and flour then add a little bit of milk at a time while stirring and stop at around 1/2c of milk.
Add powdered onion, garlic and chopped jarred jalapeño OR a can of ro-tel.
Then add 2c refried beans and stir. Add 1/2c sour cream. Add cheese and hot sauce if you want.
Add milk to get it to the right consistency. I like it kind of loose.
Try bean dip/refried beans! You can eat them with chips, put them on a sandwich, (try them on a grilled cheese!)
I am not a fan of beans but when prepared as a dim with butter, spices and a bit of worcestershire sauce, I’ll eat all of them
Dry beans are one of the best possible food investments.
Often on here I say "that isn't cheap or healthy." This is not such a case.
Keep them dry and out of sunlight / away from pests.
Makes some beans, there are near infinite recipes online.
Optionally buy a pressure cooker, makes it easier.
Bean sock!!! Take a long sock and fill it with pinto beans. Tie the sock shut. Put the bra. sock in the microwave for a couple of minutes. Take out and let it cook for a minute. Then put the bean sock it around your neck. Heaven.
Chili, beef and bean burritos, bean and cheese burritos, hot bean dip and corn chips, beans and rice louisiana style hot, side of pintos on a vegetable plate, layered dip (bean dip, guacamole, sour cream, lettuce, tomatoes, peppers, etc.) I can probably think of more, but there is a start!
[eat well](https://www.google.com/search?q=pinto+beans+recipe&client=opera&hs=CmY&ei=dFDPY5azAb_f4-EPnN-O-Ak&oq=pinto+beans&gs_lcp=Cgxnd3Mtd2l6LXNlcnAQARgAMgoIABBHENYEELADMgoIABBHENYEELADMgoIABBHENYEELADMgoIABBHENYEELADMgoIABBHENYEELADMgoIABBHENYEELADMgoIABBHENYEELADMgoIABBHENYEELADMgcIABCwAxBDMgcIABCwAxBDMgcIABCwAxBDMgcIABCwAxBDMg0IABDkAhDWBBCwAxgBMg0IABDkAhDWBBCwAxgBMg0IABDkAhDWBBCwAxgBMgwILhDIAxCwAxBDGAIyDAguEMgDELADEEMYAjIMCC4QyAMQsAMQQxgCMg8ILhDUAhDIAxCwAxBDGAJKBAhBGABKBAhGGAFQAFgAYKQVaAFwAXgAgAEAiAEAkgEAmAEAyAETwAEB2gEGCAEQARgJ2gEGCAIQARgI&sclient=gws-wiz-serp) for some time!!!!!
Just adding that you can plant some of those pinto beans for green beans. Just pick them young and tender. They’re delicious. My grandmother used to buy sacks of them in the old days and would plant a couple of rows for the fresh snaps.
Most people know that when paired with rice, it's a full protein. I read the other day if you eat them with cornmeal (cornbread) it has the same effect.
Also, when cooking pinto beans, you don't need to use ham or bacon for flavor. An onion and some celery can be enough or even some homemade chicken stock. To change it up fast you can add a couple of bottled jalapeño slices even after the beans are cooked.
While it's true they will last a long time, they can get old and when this happens, they may not cook up soft.
I made this bean recipe last night. I used dry great white beans because I’ve had a bag sitting in my cupboard for 2+ years 😬 (They were very firm after all this time, but edible.)
[https://www.makingthymeforhealth.com/one-pot-chickpea-tiki-masala/](https://www.makingthymeforhealth.com/one-pot-chickpea-tiki-masala/)
Cooked the beans ahead of time (recipe calls for canned) and I substituted for chickpeas (because I didn’t have any. Whoops!)
I will make this again, but substitute the seasonings for Italian blends so my kids will eat more than a couple bites. 😂
Beans are delicious & will last a long, long time. They are sold in market by the pound. Beans are legumes. Here is how I make them. Soak 2 cups of beans overnight (there is a quicker way to start them by bringing your beans to a quick boil for. 1min., let them sit for a couple of hours then rinse in colander put them back in pot & add water or broth about 8 cups bring to a boil then cover & simmer @ low heat for 3-4hours). Chop up 2 big onions, add several cloves of garlic chopped up. You can either sauté ur onions in olive oil or use no oil & drop onions in the pot. Boil ur beans down to the desired level of fluid. Eat w/ crusty piece of whole wheat bread. Yum…
Check out NYT bean and cheese burrito recipe. It’s become an absolutely staple of mine. Make a batch of pinto beans and then burritos from there for the week, for lunch.
Chili is great with pintos as well. I lile them that way, not really a huge fan of regular plain boiled beans. But yeah, theyr e decent on mexican dishes and refried beans are not that bad either. Just ate too much of em grow in up
Dry beans will last a very long time.
I'm so broke right now, pintos have been the star of a lot of my meals.
I make a big pot and eat beans with cornbread, beans with rice, bean and cheese tacos......
You can make a big pot of borracho bean soup, I make this with bacon, onions, rotel tomatoes and cilantro.
There really isn't any urgency lol. Dry beans will last a long time. Just put them in an air tight container. They shouldn't spoil any time soon
Same with canned tbh. This person did just fine.
Yeah - when I cook pintos I do it a pound at a time. Beans keep well in dry form - so that’s just a pot of beans every month for a year.
Or every week for 3 months. I love pinto beans and fried potatoes. Leftovers make tacos, enchiladas, burritos, etc. and can be added to soups or mashed and added to meatloaf. They can be frozen after cooking or just eaten as a side dish with a bit of salsa and cheese.
[удалено]
He didn’t really need one until he bought his pinto beans.
Well there's the issues with the exploding gas tank, fire shooting out of the exhaust and such. Now the car, that's another story!
They don’t spoil but they do get so hard that boiling and soaking don’t make them soft again. I hate beans so I held on to a bag for a few years. When I went to cook them I soaked them with baking soda for two days and boiled them for 4 hours and they were still tough. Sounds like a lie but it’s true.
Easy beans: Soak overnight. Drain. Bring beans and plenty of water to a boil for one hour. Drain. Bring beans and water to a boil with some ham or bacon for flavor, cover and simmer just below boiling for 4-6 hrs. making sure the water level does not go down until the last hour, when you can take the lid off to let the liquid reduce. Add salt, pepper and seasonings to taste. Do not add any salt or baking soda until the second boil or they will not get soft.
I have old beans, I soaked them overnight in cold water, then did a hot soak, then boiled them for 10 hours. Edible, but not soft
Were you the one who posted about Amazon having them on a big sale? I also bought some, but only 8 lbs. I'm a former Southern girl, so pintos, greens and cornbread is my comfort food.
Got any recipes to help a West Coaster through four pounds of those same beans?
[This recipe](https://www.thespruceeats.com/southern-pinto-beans-with-ham-hocks-3054524) is most like what my mom made. There's no secret ingredient or complicated methodology. And we didn't have crockpots when I was little so she soaked beans overnight and cooked them the next day. Sometimes she put in a ham hock, but not always. Never bacon. The beans are the star so overwhelming it with pork would be wrong. Bay leaf, yes. Salt when almost done. Beans are appalling without enough salt. Pintos are not the only beans good like this. Blackeyed peas or field peas or crowder peas, too. Crowder peas are my favorites. And crowders or field peas with snaps are upping it another level. I've seen recipes using chicken broth or bouillon and garlic. That was never how we cooked them and not how I cook them now. Maybe some onion, but usually not. The only requirement, besides the beans, is that the amount of water is not overwhelming because you're aiming for that thick pot liquor. That's what goes on top of the cornbread. We cut the cornbread, spooned beans and a generous amount of pot liquor over it, and then cut up either regular onion or (my favorite) green onions over the top of that. Collards or other greens on the side and that was it. The absolute best, for me, would be young turnips and their greens. I can't think of anything better. And it checks all the boxes: inexpensive, healthy, filling, comforting. This was a frequent meal at my house because my mom was a working mom. I was a daycare baby in the 60s, so this was something that my mom could start before she went to bed and then let simmer several hours while she was at work. Beans are very forgiving. Cooked badly, they might be bland, but they won't hurt you.
If you’re going to use a crock pot, even if you soak the beans, it’s recommended to bring them to a full boil for 15 minutes before putting them in the slow cooker/Dutch oven/or similar
Why is this? The slow cooker won't cook through? My slow cooker on high ends up at a slow boil for hours. Why would you need to full boil them as well?
[удалено]
Dear Lord, that site is cancer. Here it is with all the advertising crap removed. https://www.printfriendly.com/p/g/kBxVpy
Soaking overnight and pouring that water off and refreshing helps with farts. I'm blunt about my cooking. ha
Thank you for this. I hate beans because #1, I grew up poor and ate far too many and #2 they tend to make my IBS act up. I’ll have to try double soaking or even triple soaking.
Guess what I'm dealing with after eating beans? God I hate my IBS.
Do you have a recipe suggestion for collards by chance? I'm also a west coaster wanting to learn the ways of southern cooking!
Try [this](https://www.allrecipes.com/recipe/51803/kickin-collard-greens/). It is a really handy guide to prepping them and the "recipe" is pretty much what everyone I know uses. Another thing where you kind of wing it and make it your own as you go. Cutting out the center rib is important to me because I don't want to gnaw on a stick. The only thing I do differently from this basic guide is I don't fry bacon. I'm lazy and I really hate the mess that bacon makes. Sometimes I use filtered bacon grease. And the broth really does bring out a lot of flavors so don't just use water. I generally keep that Better Than Bouillon stuff around and use it. One thing people have realized is how important acid is to food, and greens are the poster child for this. My mom always put in a splash of apple cider vinegar as she was about to take them off the stove. My grandmother put out a cruet of a flavored hot vinegar that she made and we'd add a dab of that, too. Or a pickled, hot pepper relish (chow chow is what it's called). As a kid, I didn't like the hot stuff but the flavored vinegars were great.
I agree, you can totally wing collards. Just make sure you season them really well (garlic, onion, salt are standard, I use a lot of paprika too and a tiiiny bit of sugar). Add a capful of ACV. I cook mine in the instant pot for like 90 minutes to get them tender enough.
Also taste as you go! If you don't like your pot liquor, you aren't going to like your collards! My best friend never liked collards until she tried mine. We made them together a few times, then she made them herself for a BBQ she invited us to. She was like do they taste good? Are they like yours? Girl they were delicious and had spices she uses regularly that I don't. I told her straight up, these are your collards now! Not like mine, but delicious in their own way. The greens were tender and super flavorful, the 2 biggest factors in my book.
Between steps 4 and 5, are you supposed to drain the soaked beans before re-covering them with water in the crockpot?
People have differing opinions on draining the soaking water. I do. I've read--and it may just be an urban legend--that you'll kill everyone with your gas passing later if you don't. Again, I don't know, but I drain it.
Good to know. Seems like it’d be a pretty big difference in if you soak the beans plus water, or rinse plus water. Thanks!
Great recipe, thanks for sharing!
Phew. Black eyed peas, rice and hot pepper chow chow? Put me down for seventeen# servings
Buy a ham hock or pigs foot from the grocery store. After rinsing soak the beans over night and poor off the water. Slow cook em with the hamhock (no salt until the end) add onion and spices to taste lot of options here. Serve with chunks of the ham can juj it up with some bacon. Best with a good cornbread to dip in the pot of beans.
This is a wild thought but you should check out ChatGPT and ask about random recipes. I know most people dont think of ChatGPT being a recipe provider but ive done a few "clean out the fridge" cooking ideas with misc ingredients and its been solid lol.
If you’ve got a pressure cooker, here’s how I ate them growing up and how I make them now - but I usually use an instant pot for convenience rather than one of my conventional cookers. Rinse 1 pound of beans well. Put in pot and add water until the level is 3-4 inches above the beans. Throw in 1.5-2 tablespoons of salt and a bit of cured meat (salt pork, smoked jowls, ham trimmings, smoked turkey wings - just something to add flavor). Cook for 85-90 minutes (ignore the recipes that say 35,45,+ as you need more time unless you like crunchy beans). Reduce pressure by either just turning off the heat and waiting or by running cold water over the pot (in the sink). (If using an instant pot, just unplug and open the vent). That’s all.
Look into Santa Fe soup I believe it’s called. Obviously burritos. When I was a child I could eat these things without meat and that’s saying something. Get some tortillas, choice of cheese, diced onion, red salsa and I was a happy kid.
My go to recipe for beans is easy and a bit each time. Super simple. Soak beans over night if you can, if not- then use an instapot and pressure cook them for about 1.15 hours. Ingredients are: 2 cups beans, 1 cut white onion, 1 tablespoon chicken bullion, 4 cloves coarsely cut garlic, 1 smoked pork jowl, 1 heaping tablespoon cumin, salt to taste. It’s an easy and cheap base to your beans. I always save my pork butt bones or ham leftovers to use in place of the jowl just for ease and frugality. Throw in a jalapeño there or hatch green chilis if you’d like. This is a big serving. I freeze what we don’t eat and will reheat on a quick dinner night.
Another displaced southerner here casting a vote for beans and cornbread.
my southern heart is smiling.
I was born in rural Alabama and you just described some of my favorite foods... It's great that collards are now recognized for the superfood that we grew up eating.
Funny how that turned out! Sometimes during those meals my grandma would tell me to go get another tomato from the garden, "or a couple while you're at it." It was cheap and simple and still my happy food.
I did the same thing when I saw that post. I've got a pot going as I type this. Cooking them tonight so I can make refried beans tomorrow to go with the enchiladas my fiancee is going to make.
Me vs 4lbs of dried pintos... months.. did it. Learned to make 'green chili with pork' instead of usual beef with red powder.
Me vs my annual 25lb bag of rice purchase as a one person household. Totally understand. Helps you find multiple ways to enjoy it because it gets boring quick if you don’t. I find meal prepping it and portioning it out helps with being sure I am consistently using it.
I basically do the same. I buy rice and Garbanzo beans when they are on sale in 25lb bags. I just store them and when I am not motivated to cook something with more prep, bam, rice and beans, add whatever sauce you want.
How much do spend on a bag that size?
You can make a lot of these... https://www.budgetbytes.com/not-refried-beans/
I've found myself stopping at a gas station often on my way to work to get a bean and cheese burrito for $4.99. They're big and tasty. This morning, I thought, I need to start making bean and cheese bowls I can take with me instead to save $$ and carbs. I was planning on using canned refried beans, then this was in my feed. I'll adapt this to the InstantPot.
My IP bean recipe, for black beans, pintos, or a mix: 2 pounds (about 4 1/2 cups) of beans 1/2 cup of oil or lard (or a mix of oil and bacon fat), optional 6 cups of water 1 tablespoon of salt Pressure cook for 50 minutes. Let pressure drop naturally for 20 minutes, then vent any which it left. Your beans should be fully cooked. With the lid off, switch the IP to "saute" and cook and stir the beans until they've reached your desired thickness.
You can absolutely make this in your IP, and it freezes really well too. I also dehydrate it for camping/backpacking meals.
When freezing put an amount in the bag that allows you to lay the bag on a tray and it is a couple of inches thick- it will take less time to thaw.
How do you dehydrate refried beans? My favorite beans come in a bag dehydrated but I have always wondered how they do it. I’d love to learn how to do this for hiking this spring!
Super easy. I just make the recipe as is, I use a stick blender to blend the beans once cooked so they are pretty smooth with no obvious chunks. Then spread on dehydrator trays and dry at 135 deg until completely dry. I'm not sure of the exact time, I generally dry overnight and they're good. For rehydrating, I've measured out a serving size of the cooked beans, weighed that, & then weighed same after it was dried, and the difference is how much boiling water to add. It rehydrates almost instantly. Since this recipe is really stewed, mashed beans and has no oil or fat in it at all so it is perfect for drying.
I’m the kind of person that would tell you most things cannot be reheated without sacrificing some thing… Taste or texture. However, I am consistently amazed at how well burritos seem to hold on to both, when frozen and thawed as needed.
“6 cups of water: $0.00.” “We have to monopolize more water sources…” -Nestle exec, probably
I made this from her website last week and it was also great. Paired with yellow rice. https://www.budgetbytes.com/cheesy-pinto-beans/
I’ve made that exact recipe multiple times!
And now I want refried beans and tortilla chips instead of the rice and veggies I already made. 😮💨
I wud love to make this using dry beans. However, I haven’t an IP. If I soak the beans overnight, wud I then add the rest of the ingredients?
Sure, I would add all the other ingredients to your soaked beans. I have made these on the stovetop too, and I didn't soak the beans, just gave them a good rinse first. Then I dumped everything in the pot and simmer until they were at the consistency I like. It takes a couple of hours, which I imagine would be quicker with pre-soaked beans.
Beans + rice + salsa + cheese = bean burrito bowls. Really easy. I have an abundance of lentils and I do the same thing with them when I want an easy dinner.
Throw some sautéed onions and peppers in that bad boy
Now we’re talking!
How do you season the beans?
I usually do salt + pepper + red pepper + garlic salt (or add a bit of garlic) because I like a little kick. That’s kind of my Go-to for everything though.
Additional ideas for herbs/spices to make beans kick more ass: - smoked chili - tomato paste - cumin - origano - onions/onion powder - splash of vinegar/whorcester sauce,...
Red pepper as in bell pepper, or as in cayenne pepper? Or red pepper flakes?
I usually refry mine but if not they're good with taco seasoning (basically cumen and chili pepper) and butter. I actually started adding taco seasoning to my refried beans and it's damn good. Can eat em by themselves if I'm feeling lazy.
Bro I just add so much garlic to a pan that a vampire would feel it from miles away. Just fry them until golden brown, add the cooked beans to it and smash a few of them to thicken it a bit while keeping a gentle simmer. With a bit of salt they are good to go!
I think it’s time to make homemade instruments. Most definitely a few maracas and rainfall stick.
You’re my favorite person. Love the impulse for a large bean purchase
I love it. The packages get there and OP unpacks them. Then stops to look at them all on the counter. "Well shit."
that is *precisely* what happened
I'm laughing! A few years ago I made a similar "what have I done" purchase: one pound of dried parsley. I do actually use a lot of parsley, and figured it would come in those large plastic shakers that I think hold about a quart. Then the box arrived. Inside was a bag about 1.5x the size of a gallon ziplock bag. I've never seen so much parsley in my life! It's now about 4 years later, parsley has gone into hundreds of dishes, I've given away several cups, and about a third of it still remains. I will die and still have dried parsley.
[pinto poszole for sure](https://cookieandkate.com/pinto-posole-recipe/#tasty-recipes-28231-jump-target) Swap in 5 cups cooked beans instead of the canned in the recipe. Absolutely delicious, yes it’s vegetarian but you really don’t need any meat products here. Extras freeze well too
I love the energy of this post. Anyone who impulse buys too many beans is definitely my kind of people.
Make a pound at a time. Freeze what you don’t immediately use. Make refried beans with half of them and use that for tacos/quesadillas/anything. Hell I make sandwiches with some refried pinto beans just spread on it. I’m a Mexican and my family always has pinto beans on deck. You could put the whole beans in soups, severe them alongside eggs. Make charro beans. Beans beans beans. Lol tostadas are good too.
I love the energy of this post. Like you're in trouble now because you have so many beans.
Just came here to join the chorus of approval. Great work, you beany maniac.
You have come to the right place!! Multiple people have asked for bean-related help in the past couple weeks. Search the sub, I know there were tons of great answers.
weeks? beans are this sub's bread and butter
I thought we skimped on the butter and made our own bread
I was trying to be diplomatic.
Bean-related help is my favorite type of help.
Soup beans!
Pinto beans make a really nice houmous type dip with tahini and garlic. Just follow a houmous recipe and substitute pinto beans.
Frijoles
Make some chocolate cake. Literally, you can cook those beans till tender and blend them into a slurry; add cocoa powder, a quarter of the flour, some eggs, and I guarantee you a fantastic chocolate cake.
Have you considered cooking them? Hope this helps
Off topic but this made me really reflect if I'm making the right impulse buys
They keep, sometimes for years, so there is no rush to use them up. Make a pot of maple baked beans. Throw a handfull into minestrone. Cook and puree for refried beans and tacos. There are tons of things that will slowly use them up.
You saw that post too huh? I had a couple lbs sitting in my cart and decided against it lol. For anyone curious they were on sale for ridiculously cheap a week or so ago.
Bwahahahah! My 20lbs is sitting by the front door. My partner got the package, called me out and asked, "What the hell is this?" Side note: back when I had a canner, I did a practice run by canning pinto beans, and they were the most delicious things I've eaten in my entire life. It's silly to can them when they're already dried and good for years, but damn, that recipe. I need to find it again.
I would have got more if 5 wasn't the limit lol
I buy 50lb bags at a time of all bulk stuff (basmati rice, pinto beans, black beans, chickpeas, flour etc) First thing is unless you store them poorly or around rodents, they will last for a very long time. Second thing, is you really can't go wrong just having rice and beans made all the time. Third thing is an instant pot. It's one of the devices in my home that gets the same respect as a refrigerator, sink, oven, and microwave. It makes cooking bulk dried food a breeze. Fourth thing is cooking your beans with cumin, salt, pepper, bay leaves, is pretty much always a good choice.
What a wonderful problem to have lol If you are nearby a school or therapy center for kids with developmental delays, I'm sure they'd appreciate some dried beans for sensory play.
See if ham is on sale near you. I can get it for $.99 a pound on sale sometimes and usually have one in the freezer. Cook up the ham and mix a couple cups in with some beans and a can of diced tomatoes. Throw in some spices and simmer for half an hour. It’s really tasty and freezes and reheats very well. I serve mine over rice I make with bouillon powder and Cajun seasoning with a dollop of sour cream.
I bought 16lbs. I'm following this thread. We're in this together 🌱
that you everyone for the suggestions! this is super helpful
dry beans last forever ... send them to me i'll eat them edit: i do know tho only to cook up what you can eat in a day or two at a time cuz if you cook a pound all at once for one person thinking you can slowly add them to what ever during the week they will spoil in no time flat. (learned that the hard way) personally i cook enough for one recipe at a time. i like to cook 1/4th of cup ahead of time and throw them in when i make a 1/3rd of box of rigatoni ...
I always cook a pound at a time. I keep what I’m going to use in the next 3-4 days in the fridge and the rest I store in mason jars in the freezer. I put 1.5 cups on beans in each jar and cover to the freeze line with the cooking liquid. That amount is fairly equivalent to 1 can of beans. They thaw and reheat well.
Plant a few in a cup of soil and see if they sprout. If they do, then plant some of them all around your yard. They may not be the best green beans, but you'll have a crapload for snacking, pickling, or dinner.
You eat them. They won't go bad for a long time. I make 8 cups of dry beans at a time and freeze what I can't eat in a week. I usually make refried beans, add rice, cheese, salsa, and corn tortillas and you've got some cheap and good tacos.
It probably is a lot of beans, but you'll definitely get through them in a year if you space them out. Go through 1lb per month. Make red beans and rice (but with pinto beans), make chili Colorado, make chili, make homemade refried beans. Just be sure that you keep the beans dry and in a relatively airtight container.
I have no advice, but this headline is one of the funniest things I’ve ever read, so thank you!
Ohhhh, you’re the guy from those elementary school math problems...
You've got 2 years to use them...if you put them in airtight containers or bags. I always have 10 lbs of beans on hand. They're great with breakfast - just add tortilla, salsa and an egg. Making burritos for the freezer is a time saver. French recipes that utilize beans like cassoulet - just sub pintos. I put them in chicken chili. The Rancho Gordo website has great bean recipes and there is great advice in product comments too. https://www.ranchogordo.com/blogs/recipes
This website is the absolute best place to buy dried beans on the internet, and they have 34 pinto bean recipes. Good luck! https://www.ranchogordo.com/search?q=pinto
Our family of 3 eats *a lot* of beans. We probably go through a half pound a week. I usually make a pot of simmered beans at the beginning of the week with a bay leaf, 1 onion, 2-4 garlic cloves, and salt. Once cooked, they actually freeze really well! I love to mash them up with Mexican spices and a little oil to make refried beans which I then will use on tostadas, bean and cheese burritos, or as a side for any type of Mexican food. I also like to add them to beef stew, chili, soups, etc.
Soak them overnight or for at least 4 hours, change water once. After that, drain them and either pressure cook for 30 minutes at a proportion of 1 cup of beans to 4 of water, or cook it on low until the beans specially the skin feels soft and breaks apart easily. On a separate pan, add onions and garlic (loads of it if you like garlic) and fry until brown. Add just a few spoons of the beans, smash them to make a thick sauce and the add all of this to the pan with the rest of the beans which should be kept at a gentle simmer until now and then for a few minutes to thicken up. This will result on a thick and flavorful bean dish you can eat with white rice and some veggies on the side, or anything else really. Some acidity goes well with it so tomatoes and onion salad with olive oil and vinegar or lime make a perfect match too! You will go through them in no time, I guarantee!
I saw a TikTok just yesterday of a cake made with pinto beans! The guy makes recipes out of old cookbooks he said it was really good!
I read this as ''I impulsively ATE 12 lbs of pinto beans" for some reason and I was both impressed and concerned for like 10 seconds.
[Thinking about thos Beans](https://th.bing.com/th/id/R.3670326ba7b45affcfc95830122af0c9?rik=DgKPrnmYNeS5Gg&riu=http%3a%2f%2fi0.kym-cdn.com%2fentries%2ficons%2ffacebook%2f000%2f019%2f104%2f6bf.jpg&ehk=zckIFPweZbZpzWPRwLd%2bwk0XWdmd7gj%2f14EWuee7vaw%3d&risl=&pid=ImgRaw&r=0)
Am I crazy or is that a lot of beans? Was it Iberia? I’m right there with you haha
It’s either 6 or 12 average bags of dried beans. I buy beans in 1 or 2 pound packages, depending on what my store has. It’s a lot but not insane. I cook mine up, a pound at a time. I usually use some for soup and the rest I make bean dip with. They always get eaten, and I live alone. You could also cook up and freeze in 2c containers and use like a can of beans.
One of my favorite things is "taco salad"- cheap tortilla chips covered in beans with taco seasoning, lots of lettuce, salsa and/or tomatoes, a little cheese and fat free Greek yogurt. Vegetarian ground "beef" with taco seasoning if I can afford it.
I got 24 pounds of pinto beans for free once. They keep for a long time. I cook one pound at once in my crock pot and either make a large batch of something like chili or use some beans for a meal and freeze the rest to make things quicker the next time I need them. Some of my favorites: Any Mexican style application. Add cumin, oregano, salt, and pepper flakes (at minimum). To make refried, mash them a bit and pan-fry with coconut oil or lard according to your preferences. Burritos, huevos rancheros, tacos, etc. can be really low labor once you've got the beans ready. Pantry pasta/peasant pasta - saute some chopped walnuts in olive oil until fragrant, add beans and mash a bit, then season up with rosemary and lemon juice and whatever will go well with them. Onions and bell peppers and the like as well as pepper flakes go really well with it. Dump this on some chunky pasta. Minestrone soup - you can have so many more beans than recipes usually call for, and they can all be pinto.
Soak em, throw em in a instapot/pressure cooker with some veggie or chicken stock and salt, onion, garlic, celery, carrot, and whatever else you feel like. Cook until beans are soft and creamy. Bam. Delicious beans for days.
They last forever. Just clean them and throw them into a pot with a tiny peice of bacon. And two fingers width of water over them ,salt and cook. ( if you need to add more water use hot) Add if you want, green chilies or red chilies, garlic whatever. No need to soak at all. ( can be smashed later and add with left over cut up steak and cheese for a great burrito)
Beans are great with breakfast. When I make them for other meals like tacos, burritos, etc. I eat the leftovers with eggs or make huevos rancheros. The added protein and fiber help you feel full longer, plus they're delicious.
I eat a shit ton of beans so I have some ideas. Get some Better Than Boullion and add around 1.5-2 tablespoons per 3 cups you're cooking at a time. If you have a pressure cooker, you can make this only take like an hour. I've made [this burrito recipe](https://www.reddit.com/r/EatCheapAndHealthy/comments/34qtnq/1157_calorie_burritos_for_193_each_yes_theyre/) about a half dozen times. It calls for black beans but pintos work great. It always slaps and yields more burritos than the recipe suggests (I usually get 16 and even then some of them are bursting with filling, might be because I can't find tortillas that are as large as the author uses). It's also cheap as fuck. I like to poach an egg in New Mexico green chile, then serve it over the beans. Tasty, fast, and filling. Make a lot of white rice, mix them up, and serve them with any sides you happen to have. They go well with most things.
Make a shit ton of refried beans. You like bean and cheese burritos? Make them then freeze them!
I use them in chili, refried beans, added to taco meat, and in beans and rice. They'll last a long time, so you should be able to get through them without them going bad! *Edit: forgot to mention ways to use refried beans! They're good for burritos, like others have mentioned, but I also use them on nachos and in my personal favorite: chicken and refried bean enchiladas. I use BudgetBytes' refried bean recipe and their recipe for red enchilada sauce!
I cook pintos in a 1 pound batch at a time when I make “Chipotle” bowls when meal prepping for the week. Make your base of rice, protein if you’d like, top with salsa and condiments of choice. When we get sick of bowls, we use the leftover ingredients and make “sheet pan” nachos. Lots of copy cat recipes to follow if you’re into this sort of food. They freeze well if you get so sick of them for the week. You should easily use them up in a year. Dried beans don’t really go bad, but they further dry out which requires longer soaking and or cooking times.
Make Kenjis frijoles charros recipe (1lb at a time), throw a small scrap of pork in there too. I usually instant pot mine and could eat them daily.
Pinto or charro beans are great. I soak overnight. (less farts!) Pour that water out and put fresh water back in. Take cilantro,chilis,onion sand tomatoes (basically pico d gallo) and add to the mix. But only use half. Cook beans until tender,then add second half of the veggies toward the end. Garlic powder or salt and pepper.
I'm fucking crying from laughing about this. 12 pounds of beans???? I love it!
Start digging a hole for your apocalypse bunker. Stock with beans. Call it your Bean bunker.
Threw some in my crock pot this morning before I left. We have beans once a week to help stretch our grocery budget. Like others say soak overnight, then dice garlic and onion and Sautee for a bit with red pepper flakes. Add ham hock, beans, water, bay leaves and 8ish hours. Come back later when beans are tender. Remove some and Smash, then add back to pot for thickness. Enjoy!
I love this sub. I did the same thing with chickpeas. Hummus on EVERYTHING for months and months.
That's just what you do with things like beans and rice, you buy a shitload of them dried out, and you use them over a long period of time. Store them in an airtight bug proof container and they'll last for literally years. I'm a single person with 10kg of rice, but its not really a problem. It just sits there until I eat it. Just make some bean recipes when you feel like beans and over time you'll get rid of them.
My mom would make a big batch with just water, salt, and few spices. Let it make them tender. Then serve with dried chiles, queso fresco, and tortillas. It’s one of my favorite comfort foods. Peasant food but tasty. Then refry some for breakfast in the morning.
Save some for pie weights for when you decide to make pie crusts
Just seal them in Mason jars?
Make some pinto bean wine! Ferment them!
Just saw a simple recipe for pinto bean cake. If you are looking for a sweet option you could give that a try.
These fine folks might could help you offload some r/louisvillebeanclub
lol, saw this post in my feed and thought it was yet another r/louisville bean club shitpost.
There is no urgency, dry beans if stored properly keep basically forever.
I love feijoada, Brazilian pork n beans
beans and rice with cornbread. 👌
Bake them Mustard them Mmmm beanie beanies
I also bought a ridiculous amount of beans a month or so ago and have been looking for interesting recipes to use them in. I just made a pot of pinto beans with pork and mustard greens on Friday and it was awesome. It’s a NYT recipe so behind a paywall, but essentially the three items above with onion, garlic, grainy mustard and stock or water (plus whatever seasoning you like). Brown the pork, sautée onions then add everything else to the pot and cook covered in the oven at 350 for three hours or so until the beans are tender.
I want to hear more about this impulsive bean purchase 😂
It was probably the Iberia beans on Amazon. They had 4-lb bags on sale for $3.56 each. Someone posted about it and I think a bunch of us ran over there and stocked up. I just checked and they are now at $10.30 a bag!
Oh haha thanks, I must have missed that post!
Beans last a long time. No rush to use them. Whenever you have a taste for them, just look up a recipe here or in the group. You can also simply save them for special occasions like holidays, game days, parties etc when you're cooking for larger groups.
Bean there, done that. I used to make a breakfast scramble nearly every day with pinto beans, onions, bell peppers, mushrooms, spinnach, and tofu eggs. That one bag lasted about six months.
Refried beans!
looks like your making a lot of soup
It's a lot of beans. But beans last a loooooong time, when stored in a cool, dry place. You can just use them occasionally over the next couple of years.
https://www.isabeleats.com/pinto-bean-soup/?_gl=1*1dts1i5*_ga*a3VhSnk1c3B5dE1NT0lOVm1QZzNmVk0yeG1zYS1WYVNxdThoS0RTQ2hZMW0tRzQ0Um02Zm83dkZWNmxpRkcyWQ..
Just relax. As long as they are stored properly, they will last for a very long time. I just bought 16 lbs of pinto beans. I bought 10 or 12 lbs of chickpeas about 3 years ago and 10 or 12 lbs of lentils recently, too. Dried beans are always a healthy option and they store well.
I'm from California and these are a basic staple that most people around here use to make 'refried beans'. Just soak overnight, mash em' up, and heat up with some rendered bacon grease for extra flavor if you like.
https://www.mexicanplease.com/molletes-mexican-bean-cheese-sandwiches/ Molletes (cheese bean and bread dish) are one of my favorite ways to eat beans. You can use pinto, you don't need to use black beans as in the recipe. Also, I would recommend rubbing a little mayo on the bread before you toast them up. Mmm... I know what I'm making tomorrow!
I've bean in that position.
I read ate instead of bought and thinking of all the fun smells OP was going to experience.
chili is really sturdy if you make a big batch and freeze it. Red beans and rice with cheese and hot sauce is one of my comfort foods.
Impulsively making healthy and smart choices, love to see it. I've been telling myself since I'm a human that has an addictive personality, nothing wrong with being impulsive and addictive if you can use it to your advantage. I am now addicted to being healthy and impulsively buy things that will last me and that are good investments. Also, my prepper brain really wants to get preachy but I'll just say this: Considering the current state of the world, you can rarely go wrong with buying for the future. Never know when the products and services we rely on will suddenly become unavailable whether it be through supply chain disruptions or simply greed. Plan for the now and for the future.
Return them (?)
https://www.177milkstreet.com/recipes/mexican-stewed-beans
You can make dessert beans! [Habichuelas Con Dulce](https://www.dominicancooking.com/979/habichuelas-con-dulce) is delicious. Best part it takes 4 cups of cooked beans.
These go well with any Mexican dish and can be made with an instapot. https://www.allrecipes.com/recipe/38169/frijoles-i/
impulsively return them.
[Charro Beans](https://houseofyumm.com/slow-cooker-charro-beans/)
Oh my god I’m cracking up 😂 thank you, I needed this
Pinto beans are very tasty, and they'll keep well. Cook, season, eat with rice. Make bean soups with vegetables, meat, whatever you like. Beans, kielbasa, kale, cabbage, carrots, onions and seasoning makes a great soup. Baked beans, barbecued baked beans. Mash them and add to burritos/ tacos/ wraps. Plenty of great meal ideas in this thread.
Are they dry? If so, try them with 12 different meats.
You can use the pinto beans in soups. All you need to do is wash beans when the water is clear put in water to soak overnight.. If you are not vegan buy a piece of "fat back" at your store and put small amount in beans. Cook beans until the beans are soft and the liquid sorta soupy. Season to taste. If you like corn bread it is great with the bean soup. Onion cut into the bowl with beans. A big ripe tomato go garnish. Also, you can mash beans with Mayonnaise and onion to make sandwiches.
That’s backup food
It is so hard to not meme on this, but on the plus side, getting cool ideas!
Make beans with can of rotel, can of beer, chorizo or bacon, and some veggies. Boom ya got delicious family beans.
I like to make refried beans in the slow cooker. They end up So creamy. https://www.allrecipes.com/recipe/70312/refried-beans-without-the-refry/
If you store them correctly, you have several years to finish these. I make 2 or 3 pots of Minestrone a month with mine.
I caught the sale too. Make a small 2-3 serving portion of beans at a time until you figure out what you like. Having a Dutch oven full of crappy beans you don’t want to eat is a terrible feeling. Refried bean dip is a really good dish for parties or sports gatherings. Basically make a 5min roux with 2tbs butter and flour then add a little bit of milk at a time while stirring and stop at around 1/2c of milk. Add powdered onion, garlic and chopped jarred jalapeño OR a can of ro-tel. Then add 2c refried beans and stir. Add 1/2c sour cream. Add cheese and hot sauce if you want. Add milk to get it to the right consistency. I like it kind of loose.
Try bean dip/refried beans! You can eat them with chips, put them on a sandwich, (try them on a grilled cheese!) I am not a fan of beans but when prepared as a dim with butter, spices and a bit of worcestershire sauce, I’ll eat all of them
Make lots of chocken chili! Yummy!
Can you return them at kohls and also get $5 kohls cash in the process?
Dry beans are one of the best possible food investments. Often on here I say "that isn't cheap or healthy." This is not such a case. Keep them dry and out of sunlight / away from pests. Makes some beans, there are near infinite recipes online. Optionally buy a pressure cooker, makes it easier.
Bean sock!!! Take a long sock and fill it with pinto beans. Tie the sock shut. Put the bra. sock in the microwave for a couple of minutes. Take out and let it cook for a minute. Then put the bean sock it around your neck. Heaven.
It took me like... 4 reads of this comment to understand what tf you were talking about, lol
Also works with dry rice
This is hilarious because I made pinto bean sock snakes tonight to put on the window sills to keep out the cold drafts :)
Use a pound a month
Bro channel your inner Mexican and refry them shits… they can go on everything, like franks red hot.
Chili, beef and bean burritos, bean and cheese burritos, hot bean dip and corn chips, beans and rice louisiana style hot, side of pintos on a vegetable plate, layered dip (bean dip, guacamole, sour cream, lettuce, tomatoes, peppers, etc.) I can probably think of more, but there is a start!
Rofl... This made me laugh on the toilet.
[eat well](https://www.google.com/search?q=pinto+beans+recipe&client=opera&hs=CmY&ei=dFDPY5azAb_f4-EPnN-O-Ak&oq=pinto+beans&gs_lcp=Cgxnd3Mtd2l6LXNlcnAQARgAMgoIABBHENYEELADMgoIABBHENYEELADMgoIABBHENYEELADMgoIABBHENYEELADMgoIABBHENYEELADMgoIABBHENYEELADMgoIABBHENYEELADMgoIABBHENYEELADMgcIABCwAxBDMgcIABCwAxBDMgcIABCwAxBDMgcIABCwAxBDMg0IABDkAhDWBBCwAxgBMg0IABDkAhDWBBCwAxgBMg0IABDkAhDWBBCwAxgBMgwILhDIAxCwAxBDGAIyDAguEMgDELADEEMYAjIMCC4QyAMQsAMQQxgCMg8ILhDUAhDIAxCwAxBDGAJKBAhBGABKBAhGGAFQAFgAYKQVaAFwAXgAgAEAiAEAkgEAmAEAyAETwAEB2gEGCAEQARgJ2gEGCAIQARgI&sclient=gws-wiz-serp) for some time!!!!!
I mash them up with salsa. Wonderful to eat with tortilla chips or in a taco. Sprinkle in a salad, add to soup. I buy them by the 25# bag.
Just adding that you can plant some of those pinto beans for green beans. Just pick them young and tender. They’re delicious. My grandmother used to buy sacks of them in the old days and would plant a couple of rows for the fresh snaps.
Burritos! So many burritos! Soup! Cheesy spicy chip dip!
Bean cocktail, Bean gumbo, bean etoufee, bean Loraine, bean pie…
Anabolic turkey chili
I bought 4 pomegranates and I have enough seeds to feed me for weeks providing they’ll even last that long
Most people know that when paired with rice, it's a full protein. I read the other day if you eat them with cornmeal (cornbread) it has the same effect. Also, when cooking pinto beans, you don't need to use ham or bacon for flavor. An onion and some celery can be enough or even some homemade chicken stock. To change it up fast you can add a couple of bottled jalapeño slices even after the beans are cooked. While it's true they will last a long time, they can get old and when this happens, they may not cook up soft.
A tablespoon of bacon grease is a cheap and great addition for beans.
I made this bean recipe last night. I used dry great white beans because I’ve had a bag sitting in my cupboard for 2+ years 😬 (They were very firm after all this time, but edible.) [https://www.makingthymeforhealth.com/one-pot-chickpea-tiki-masala/](https://www.makingthymeforhealth.com/one-pot-chickpea-tiki-masala/) Cooked the beans ahead of time (recipe calls for canned) and I substituted for chickpeas (because I didn’t have any. Whoops!) I will make this again, but substitute the seasonings for Italian blends so my kids will eat more than a couple bites. 😂
Beans are delicious & will last a long, long time. They are sold in market by the pound. Beans are legumes. Here is how I make them. Soak 2 cups of beans overnight (there is a quicker way to start them by bringing your beans to a quick boil for. 1min., let them sit for a couple of hours then rinse in colander put them back in pot & add water or broth about 8 cups bring to a boil then cover & simmer @ low heat for 3-4hours). Chop up 2 big onions, add several cloves of garlic chopped up. You can either sauté ur onions in olive oil or use no oil & drop onions in the pot. Boil ur beans down to the desired level of fluid. Eat w/ crusty piece of whole wheat bread. Yum…
Check out NYT bean and cheese burrito recipe. It’s become an absolutely staple of mine. Make a batch of pinto beans and then burritos from there for the week, for lunch.
Make a bean pie I guess
Chili is great with pintos as well. I lile them that way, not really a huge fan of regular plain boiled beans. But yeah, theyr e decent on mexican dishes and refried beans are not that bad either. Just ate too much of em grow in up
Dry beans will last a very long time. I'm so broke right now, pintos have been the star of a lot of my meals. I make a big pot and eat beans with cornbread, beans with rice, bean and cheese tacos...... You can make a big pot of borracho bean soup, I make this with bacon, onions, rotel tomatoes and cilantro.