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Terry's Texas Pinto Beans

Reviewed: Oct. 14, 2009
I know I am a little hard on this recipe. But I grew up in Dove Creek CO. The pinto bean capital of the world. And we eat some beans. First I would like to comment on cooking beans, aside from the recipe. Beans vary greatly on how well they will cook by how old they are and by the altitude they are cooked at. At sea level 2 hours in a pot with fresh beans might get it done. I have seen my mother try to cook beans over a campfire, in a covered pot, while on a fishing trip at about 12,000 feet, and she cooked them all day and all they did was swell up and turn purple. And they were fresh beans. Essential in the cooking of Pinto's as far as I am concerned is a pressure cooker. Of course I live at 7,200 ft myself. clean the beans good and put them in the pressure cooker, with enough good water to almost fill the cooker (the beans swell a lot) usually don't cook up more than a couple of cups of beans unless you have a big pressure cooker, bring it up to full pressure and turn off the fire, and let them sit for about an hour until the pressure is all bled off. They are ready to use in about any application you want to use them in. This recipe to me was a little complicated to put together and a fair amount short on flavor. I have recipes for beans all the way from the basic (pressure cooker full of beans with a smoked ham hock) to full blown bean soup with all the complexity of this recipe but with much more down home flavor. contact me and I can set you up with any
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