Recipe & History lesson
by Cynthia
Original recipe makes 8 servings
Ingredients
1 pound dry pinto beans
5 cloves garlic, chopped
1 teaspoon salt
1 teaspoon chili powder
1/2 pound bacon/turkey bacon and/or a package of wieners diced optional
1 onion, chopped
2 fresh tomatoes, diced
1 whole Jalapeno or Serrano pepper optional
1/3 cup chopped fresh cilantro
Directions
Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High.
Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.
Cover slow cooker, and continue cooking 4 hours on Low. Mix in the cilantro about 30 minutes before the end of the cook time.
PREP:15 mins, COOK: 5 hrs, READY IN: 5 hrs. 15 mins.
* Here is a Quick KitchenKids Solution and Suggestion to help save time, money and make it easier for our younger kids use canned stewed tomatoes with onions, garlic, and cilantro.
by Cynthia
Original recipe makes 8 servings
Ingredients
1 pound dry pinto beans
5 cloves garlic, chopped
1 teaspoon salt
1 teaspoon chili powder
1/2 pound bacon/turkey bacon and/or a package of wieners diced optional
1 onion, chopped
2 fresh tomatoes, diced
1 whole Jalapeno or Serrano pepper optional
1/3 cup chopped fresh cilantro
Directions
Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High.
Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.
Cover slow cooker, and continue cooking 4 hours on Low. Mix in the cilantro about 30 minutes before the end of the cook time.
PREP:15 mins, COOK: 5 hrs, READY IN: 5 hrs. 15 mins.
* Here is a Quick KitchenKids Solution and Suggestion to help save time, money and make it easier for our younger kids use canned stewed tomatoes with onions, garlic, and cilantro.
ORIGINS OF THE PINTO BEAN
The common bean (Phaseolus vulgaris L.) is one of the most important domestic legumes in the world, because of its high concentrations of protein, fiber and complex carbohydrates. . It is the most common bean in the United States and northwestern Mexico and is most often eaten whole in broth or mashed and refried. Either whole or mashed, it is a common filling for burritos. The young pods may also be harvested and cooked as green pinto beans.
The alubia pinta alavesa, or the "Alavese pinto bean", a red variety of the pinto bean, originated in Añana, a town located in the province of Álava, in the Basque Country of northern Spain.. In October, the Feria de la alubia pinta alavesa (Alavese pinto bean fair) is celebrated in Pobes. In Spanish, they are called frijol pinto, literally "speckled bean", and in South America it is known as the "poroto frutilla", literally "strawberry bean". In Portuguese, they are called feijão carioca in Brazil the carioca bean" or legumes, mainly common bean, are a staple food everywhere in the country, cultivated since 3000 BCE, along with starch-rich foods, such as rice, manioc, pasta and other wheat-based products, polenta and other corn-based products, potatoes and yams). In Portugal. It the feijao catarino is named for its mottled skin (compare pinto horse), hence it is a type of mottled bean.
This is the bean most commonly used for refried beans (fresh or canned) and in many dishes. Rice and pinto beans served with cornbread or corn tortillas are often a staple meal where meat is unavailable; the amino acids in this combination make it a complete protein source. This variety is often used in chili con carne.
Here inn the Southern United States, pinto beans were once a staple of the people, especially during the winter months. Some churches in rural areas still sponsor "pinto bean suppers" for social gatherings and fund raisers.
Pinto bean varieties include:
Burke
Othello
Maverick
Sierra
The global harvest today has been estimated at ~18.7 million tons and it is grown in nearly 150 countries on an estimated 27.7 million hectares.
Studies have also indicated pinto beans can help reduce cholesterol levels.
The common bean (Phaseolus vulgaris L.) is one of the most important domestic legumes in the world, because of its high concentrations of protein, fiber and complex carbohydrates. . It is the most common bean in the United States and northwestern Mexico and is most often eaten whole in broth or mashed and refried. Either whole or mashed, it is a common filling for burritos. The young pods may also be harvested and cooked as green pinto beans.
The alubia pinta alavesa, or the "Alavese pinto bean", a red variety of the pinto bean, originated in Añana, a town located in the province of Álava, in the Basque Country of northern Spain.. In October, the Feria de la alubia pinta alavesa (Alavese pinto bean fair) is celebrated in Pobes. In Spanish, they are called frijol pinto, literally "speckled bean", and in South America it is known as the "poroto frutilla", literally "strawberry bean". In Portuguese, they are called feijão carioca in Brazil the carioca bean" or legumes, mainly common bean, are a staple food everywhere in the country, cultivated since 3000 BCE, along with starch-rich foods, such as rice, manioc, pasta and other wheat-based products, polenta and other corn-based products, potatoes and yams). In Portugal. It the feijao catarino is named for its mottled skin (compare pinto horse), hence it is a type of mottled bean.
This is the bean most commonly used for refried beans (fresh or canned) and in many dishes. Rice and pinto beans served with cornbread or corn tortillas are often a staple meal where meat is unavailable; the amino acids in this combination make it a complete protein source. This variety is often used in chili con carne.
Here inn the Southern United States, pinto beans were once a staple of the people, especially during the winter months. Some churches in rural areas still sponsor "pinto bean suppers" for social gatherings and fund raisers.
Pinto bean varieties include:
Burke
Othello
Maverick
Sierra
The global harvest today has been estimated at ~18.7 million tons and it is grown in nearly 150 countries on an estimated 27.7 million hectares.
Studies have also indicated pinto beans can help reduce cholesterol levels.