[Sca-cooks] Pinto bean recipe
christianetrue at earthlink.net
Thu Aug 14 08:42:01 PDT 2008
True! Really, the basis of the recipe is the beans and the bacon, or beans and ham.
Maybe a good substitute would be roasted bell pepper? That's pretty low carb and would add good flavor as well.
And did anyone mention ham (or pancetta), white bean, and artichokes as a possible combination? Flavorings would be garlic, onion, sage, thyme, salt, pepper ... and a drizzle of really good olive oil before serving.
I'm on about beans right now because I've found that I like the flavor and texture of dried beans better than canned (less salty, more flavorful). I can get them going in the crockpot before heading out to work. And they are so cheap.
>From: Elaine Koogler <kiridono at gmail.com>
>Sent: Aug 14, 2008 11:15 AM
>To: Christiane <christianetrue at earthlink.net>, Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>Subject: Re: [Sca-cooks] Pinto bean recipe
>Actually, to make this low carb, you'd have to omit the corn...it's very
>high in sugar content, which is why they make sweeteners out of it.
>On Wed, Aug 13, 2008 at 7:00 PM, Christiane <christianetrue at earthlink.net>wrote:
>> I recall someone was looking for bean recipes of a hot dish variety, and I
>> made this last night out of desperation (no food in house except dried
>> beans and odds and ends in cupboard) and it turned out pretty well. It's
>> just a variation of pinto beans with bacon; I suppose you could substitute
>> olive oil and turkey bacon for a healthier alternative, but pork bacon is
>> what I had in the house. :-)
>> 1 pound of soaked pinto beans (I soaked mine overnight)
>> 1 package of bacon
>> 1 onion, diced
>> 1 clove of garlic, minced
>> 1 eight-ounce can of chopped tomatoes with green chiles
>> 2 or 3 teaspoons of cumin
>> 1 teaspoon of paprika
>> 1 package frozen corn
>> 2 quarts of water
>> salt and pepper to taste
>> In a small stockpot, saute the chopped up, raw bacon until it's crispy.
>> Drain most of the fat, and then sautee the onion and garlic in the fat. Once
>> that is translucent, add the water, beans, corn, cumin, paprika, salt, and
>> pepper. Simmer gently for an hour. When the beans start to get tender, add
>> the can of tomatoes and chiles. Simmer for half an hour more, until the
>> liquid is reduced slightly.
>> If you just add greens, salt, and pepper, instead of the tomatoes, chiles,
>> corn, and other spices, you've got another variation, more American than
>> faux Tex-Mex. :-)
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