3 c. dried pinto beans, thoroughly washed
2 T. whole plain yogurt
3 T. bacon drippings (from range-fed pig with no nitrites or nitrates)
6 cloves garlic, minced
1 t. ground cumin
grated jack cheese (for garnish)
cilantro (for garnish)
green onions (for garnish)
The night before:
1. In a large Dutch oven, cover beans by at least 3 inches of filtered water.
2. Stir in yogurt.
3. Cover with lid, place in a warm area and soak at least 8 hours, but for as long as 24 hours.
The day of:
1. Drain beans and rinse well. Place back in Dutch oven and cover (by about an inch), the beans with filtered water.
2. Stir in the bacon drippings, minced garlic and ground cumin.
3. Place over high heat and bring to a boil.
4. Lower heat so that beans simmer.
5. Cook like this for about 2 hours, checking occasionally to make sure the beans are not getting too done and to make sure there is still adequate liquid in the pot.
6. Serve with grated cheese, cilantro, green onions, etc.
Makes 12 servings.
Is it what kind of pinto beans I use important? Do they need to be organically grown? How many servings do 3 cups dry beans make? Also, I've been keeping my eye out for you to post that meatball receipe you made for Frankie and I the other night! They were so scrumptious!
You are really getting into this food thing! Good for you.
As for the beans, I would say - use up what you have on hand and then begin to buy organic. To give you an idea of how much better organic are, you should know that organic beans will sprout and grow if you were to plant them or soak them long enough. The bean has to contain the nutrition to feed the seedling while it is setting down roots. Non-organic beans will not sprout or grow if you plant or soak them. They are very inferior in nutrition.
They are also treated with pesticides and chemical fertilizers and grown in ground that is not sustained. It pretty much is sterile - no nutrients or minerals. Organic food (produce) contains twice as much nutrition as its non-organic counterpart. And the nutrients are organic as compared to chemical nutrients that non-organic is fed with.
But organic beans are still a good food bargain. Though they cost a little more, pound for pound they really stretch the food dollar.
I keep some in the freezer at all times in quart containers. When I run out, I make more and freeze them. They are so versatile. We eat them with tacos, etc. And for lunches they are great for tostadas or burritos, on a sausage-dog or hot-dog, etc. I also use them to make Pablano Steak Chili (posted on sidebar in Recipes [Main Dishes]).
Anne, I've since written a post providing more information about cooking and even growing beans for drying. You can find it here:Delete