"Bring on the Beans"

...to beat Winter's Chill

 

by: Bobby McDonald

 

Nothing is more satisfying and more economical than a big pot of beans, to "ward-off" the winter's chill and to fill a family, on a cold winter's night. Dust-off the bean pot and bring to life one of the most gratifying of comfort foods, as we endure this cold weather. Beans have a high fiber content, are filling, and offer warmth and comfort to the hearth and home, while requiring a minimum amount of time to fix, while you are isolated indoors.

"I'm going to be 'shut-up' inside the house, during this cold snap, so I can place a pot of beans on the stove and let them cook while I work on a jig-saw puzzle, fold clothes, or clean the house," remarked one local homemaker. "Then, when the rest of the family arrives, I can easily prepare a pan of cornbread, offer a salad, or fresh onions and cheese, and we have a very satifying meal, that provides comfort for the entire family!"

"A large bag of beans can be cooked and my family can get at least two meals from the pot," exclaimed another. "And, beans are many times even better the second time around!"

"Nothing warms you up, after coming inside, like a bowl of beans, served with cornbread," remarked a smiling husband. "There's just something about them that takes the chill off and satisfies your hunger!"

Try these bean recipes, while you are "shut-up" inside, and receive raving reviews from your family!

 

Pinto Beans and Rice

 

 

• 1 pound dried pinto beans, soaked overnight
• 6 cups water
• 1 ham hock
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons salt
• 1 lb smoked sausage, sliced
• 1 16 oz can tomatoes
• 1 4 oz green chiles, (mild or hot)
• boiled white rice

Preparation:

Combine soaked and drained beans with water, ham hock, onion, and garlic in a large Dutch oven; bring to boil. Cover, reduce heat to medium, and cook 45 minutes. Add remaining ingredients. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Remove ham hock and shread ham from bone with a fork. Return ham to bean mixture.
Serve over hot cooked rice.
Serves 6.

 

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Pinto Bean Bake

 

• 2 cups dried pinto beans
• 2 tablespoons bacon drippings
• 1 cup sliced onions
• 1/4 cup chopped green bell pepper
• 8 to 16 ounces cubed cooked ham
• 1/2 cup ketchup
• 1/4 cup molasses
• 1 tablespoon vinegar
• 1 teaspoon salt
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons dried mustard
• 1/2 cup reserved bean cooking liquid

Preparation:

Following package directions, cook pinto beans until tender. Drain beans, reserving 1/2 cup of the liquid. Add bacon drippings to a skillet over medium heat; add onion and green pepper and cook for 5 minutes. Layer cooked drained beans, onions and peppers, and ham in a 2-quart casserole. Combine remaining ingredients and pour over the mixture. Bake at 325° for 1 hour.

Serves 6.

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Slow Cooker Pinto Beans

 

 

• 1 small bag of dry pinto beans (1 pound)
• bacon
• onion
• cilantro
• small jar of salsa, or to taste

Preparation:

Rinse bag of beans and soak overnight. Next day put in crockpot or slow cooker covered with water, almost to the top; cover and cook on LOW heat 5 to 7 hours, until beans are tender. After about 5 hours, when beans are tender, fry up desired amount of bacon, onion and cilantro until bacon is cooked through and onion is clear; drain well. Add to beans, along with some of the drippings from bacon. Add salsa to taste. Cover and cook about 1 to 2 more hours. This could be a main meal with Spanish rice.

 

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The following recipe is one that takes some time and you must purchase a package of "Tina's Cajun Creations" beans and spices, but makes a great way to add flavor and seasoning to beans and offers a hearty meal, at the end of the day. It is great served with crackers, cornbread, or over rice. Check your favorite grocery store, Hooten's Hardware in Emory, or on-line, at www.tinascajuncreations.com, to order the necessary ingredients.

 

Creamy 9-Bean Soup

 

The soup combines, pinto beans, red beans, black beans,
blackeyed peas, Great Northern beans, lentils, baby lima beans,

lima beans, and split peas, for a hearty soup.

1 packet of Tina's Cajun Creations, 9-Bean Soup Mix

1 1/2 quarts water

1 ham bone, or chopped ham

1 small onion, diced

1 - 1 1/2 pound can of chopped tomatoes (put in blender if you want to puree)

3 cups whole milk

Rinse and sort beans in the provided package.

In a large bean pot, bring 1 1/2 quarts water to a boil.

Add the ham and 9-Bean soup mix.

Bring back to a boil, cover and reduce heat to a simmer, for 2 1/2 hours.

Add chopped onions and 1 1/2 pounds chopped tomatoes, with juice.

Cover and simmer, one more hour.

Stir in the 3 cups of milk.

Season to taste with packet of Creole seasoning provided in the package.

Heat for a few minutes longer, to blend flavors and serve.

Serves 8

 

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