I love cooking beans. They are an economical way to feed my family either by making them the main dish or by using them to supplement and stretch the meat portion of the meal. Today I'll give you some idea of the savings of cooking up your own beans over buying cans of beans as well as basic cooking instructions if you are new to the whole bean thing. At the end I'll post my favorite way to cook a large pot of pinto beans. I like to freeze in 2-cup or 4-cup portions (for ease of comparing to how they are sold in cans at the store) so they are available for using when I need them.
First, the cost comparisons. I round amounts because I don't relish thinking too hard. A 2-pound bag of dry beans costs approximately $2. It will make approximately 16 cups of cooked beans, which is approximately equivalent to 8 cans (2 cups per can), which would make the cost approximately 25 cents per 2 cups (equal to one can). Compare that to approximately 75 cents to $1 per can in the grocery store and the savings can really add up if you cook a lot of beans! Of course, you have to factor in the amount of heat used on the stove and the small amount you may spend on freezer bags or containers, so you can decide for yourself if it is worth the effort for you. I believe it is worth the effort for me because I can buy bags of organic beans from Azure Standard for a very similar price to the bags of non-organic beans in Walmart, and I enjoy knowing that my final product is cooked in the types of pots I am comfortable with and I can use my own preferred salt and other seasonings. I like being in control. But that is another issue.
When I plan to cook a pot of beans, I actually start a few days early. There really is very little preparation, but it does require training yourself to think ahead rather than deciding at 5 o'clock in the evening what you might be cooking for supper that night (especially if it involves some beans). I sort through the beans to make sure I get rid of any dirt clumps that may be in the bag with them. Then rinse in a colander. I place them in a bowl with warm water and a tablespoon or two of vinegar (you can also use whey or lemon juice) to soak for 12-48 hours. When it is time to cook, pour off the soaking water, cover with fresh cooking water, and be sure to skim off the foam that is created as the beans are beginning to boil. Simmer, covered, till soft, usually 2-4 hours, depending on the type of beans. Add more water and stir as necessary. There are all kinds of websites and books that explain why all the early prep is helpful, but
Nourishing Traditions by Sally Fallon explains it this way:
"Such care in preparation ensures that legumes [beans] will be thoroughly digestible, and all the nutrients they provide well assimilated because such careful preparation neutralizes phytic acid and enzyme inhibitors and breaks down difficult-to-digest complex sugars."
As far as seasoning goes, I usually don't season while cooking a large amount of beans. I cook in water, cool, then freeze. And then season them after I thaw them depending on what I intend to use them for at that time.
Okay - finally - my favorite way to cook pinto beans. This is a very versatile recipe and can be used in many recipes or simply as a main dish served with corn muffins, oven-fried potatoes, sliced tomatoes and spinach. Yes, spinach. My mother always cooked spinach and fried potatoes with her pinto beans, so therefore...so do I.
Paula's Pinto Beans
2 lb dry pinto beans, soaked and cooked
1/2 to 1 onion, sliced or diced however you like it
1 can Rotel (we use mild)
Homemade beef broth from the freezer (I use any excuse to slip some healthy bone broth into my cooking. Use as much as you prefer to use. I usually just add 2 cups or so. It adds flavor and wonderful nutrients to everything you put it in)
2 T salt (I use Real Salt)
1 T chili powder (or Williams Original Chili Seasoning. It claims to have no MSG, but it does have unidentified "spices" so who really knows)
1 T garlic powder
1 T cumin
(If you read my post about how I make
taco seasoning, you will see the spices are the same in this recipe).
Simmer for as long as you like to blend the flavors. I usually freeze the leftovers for using in taco meat - or chili if I don't have any red beans cooked up and frozen.
Have fun and Enjoy!
This post linked to:
Food on Fridays at ann kroeker
The Grocery Cart Challenge Recipe Swap
An Ultimate Recipe Swap at Life as Mom
Works For Me Wednesday at We Are THAT Family
Real Food Wednesday at Cheeseslave
