Old Fashioned Pinto Bean Patties Pinto Bean Pancakes Food

OLD FASHION PINTO BEANS

Steps:

• 1. Pick out the bad beans and any little stones from the dry beans. Wash really well in cold water. Put beans in at least a 4 qt bowl, add 2 teaspoons of salt and add water up to the top of the bowl. Let set overnight in a cool place (not in the frig)
• 2. In the morning, drain off the water and rince beans well, (you can see that they have swollen at least twice the size that they were.) Fill bowl of beans back up with water til you are ready to cook them.
• 3. When ready to cook,cut bacon slices in fourths and place bacon, beans, and the water the beans are now in, in a 6 qt pressure cooker and add enough water to come up to 1 1/2 inches from the top.
• 4. Place lid on pressure cooker and make sure its closed good. Put the cooker weight on. Turn burner on med/high heat. When the pressure gets built up the weight will start to jiggle. Turn down the burner to just above medium and start timer for 30 minutes.
• 5. After pressuring for 30 minutes take cooker off the burner and let cool enough to remove the weight and carefully open the cooker. Beans should be done and the juice creamy. Taste and add the other 1 teaspoon of salt if you want to!
• 6. Note* Leftovers are great to make refried beans with.

OATMEAL & BEAN PANCAKES

Steps:

• Place all ingredients except the oats in a blender and blend for 90 seconds on high speed. Add the oats and blend for 1 minute.
• Preheat a non-stick pan. Optionally, use a little oil or non-stick spray. Pour or spoon 2-3 tablespoons of the batter into your pan for each pancake. Cook on one side until small bubbles begin to form and edges are set, 2-3 minutes on medium heat. Flip and cook until done and browned, 1- 2 minutes more.
• This recipe also works in waffle makers. It takes 3-8 minutes, depending on your waffle maker. You'll need to experiment.

TIBS OLD FASHIONED PINTO BEANS

Steps:

• Soak beans overnight. Drain and rinse thoroughly.
• Fill large pot with water 1/2 way. On separate burner, fill medium size pot 3/4 full of water. Bring water in both pots to a boil. Reduce large pot heat to medium high. Add beans and all ingredients. Use the boiling water in the other pot to fill the main pot 1" from top. Stir.
• Cook 2-3 hours stirring occasionally and adding additional boiling water as necessary.
• Check beans readiness after two hours. A half hour before beans are done, remove salt pork and place into the freezer to cool. Once cool (10-15 minutes), use a fork to remove and shred meat from fat. Discard fat. Add meat back to the pot of beans and stir. Continue cooking for 15 minutes.
• Serve.

PINTO BEAN AND CHEDDAR PATTIES

Steps:

• Heat broiler.
• Place 1 1/2 cups breadcrumbs on a baking sheet and toast under broiler for several seconds or until browned. Remove; let stand 5 minutes.
• Mash beans in a mixing bowl. Add cheese, chile, toasted breadcrumbs, chili powder, cumin, oregano, and salt and pepper to taste.
• Form mixture into 4 patties about 3 inches across. Dredge patties in remaining 1/2 cup untoasted breadcrumbs.
• Heat oil in a medium sauté pan over medium heat. Cook patties until crisp and golden brown, 3 to 5 minutes per side. Serve hot with 2 tbsp fresh salsa.

BEST EVER PINTO BEANS

Steps:

• Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
• Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch.
• Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours.
• Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot.
• Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.