Pinto Beans Recipe and Nutrition
This is the first time I am buying and cooking pinto beans. I eat them outside of my home at Chipotle, but I guess I never liked them enough to purchase them. Let me tell you, the recipe I used made them delicious. I had to stop myself from polishing off my lunch for the entire week today.
Some people make them too watery. That I dislike. I like them soft but close to each other instead of swimming in the pool of water. I prefer to add water if/when they get too close to each other. I theorize that people want to expand them by adding too much water to make them last or spread.
How to Cook: As usual, I soak beans overnight and rinse. These are the ingredients that made my pinto beans tasty: black pepper, curry, Maggi cube, parsley, olive oil, crushed red pepper, turmeric, no salt, and enough water to cover the beans with an additional inch of water above them.
I will eat the beans with brown rice, or alone, or as my salad topping.
Speaking of tasty, I shared my signature okworo soup with a family that goes to my church. They liked it so much they asked for the recipe. Luckily, the mother is an old-school cook for she did not ask me to write down the measurements. I just told her the process and the ingredients. I know she will not disappoint.
This situation validates my adherence to open-source(c) recipes.
--Frances Ohanenye maintains this unusual site. Click on the "Open Source Cooking" tab for enlightening information. Thanks for visiting. Have a fruitful day!