I grew up on beans. Beans and cornbread. Not only were they cheap but my Dad loved them, always wanted Mom to keep a pot of them going on the stove. Seems like Dad knew what he was doing. Beans are good for you!!!
When you "Combine the creamy pink texture of pinto beans with a whole grain such as brown rice.....you have a virtually fat-free high quality protein meal.
Pinto beans have a beige background strewn with reddish brown splashes of color. They are like little painted canvases, á la Jackson Pollack; hence their name "pinto," which in Spanish means "painted." When cooked, their colored splotches disappear, and they become a beautiful pink color.
Pinto beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, pinto beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.
But this is far from all pinto beans have to offer. Pinto beans are also an excellent source of molybdenum, a very good source of folate and manganese, and a good source of protein and vitamin B1 as well as the minerals phosphorus, iron, magnesium, potassium, and copper."
You can read more about what they have to say about beans by clicking here.
So now that we know beans really are good for us, and as we all know budget friendly let me share with you my basic recipe for a "Pot-o-Beans"
Marie's Pot-o-Beans
(Serves 4-5)
2 to 2-1/2 cups dried pinto beans
7-9 cups water
5-6 Tablespoons of Knorr beef bouillon
1. First measure out your beans and scoop a handful on a plate. Look through the beans for debris, bad beans, etc. Pick these out and throw them away.
2. After you have sorted through all the beans put them in a small pot, run some warm water on them and swish them around with your hand to "clean" them. After you have done this, strain the beans in a strainer and rinse some more. Repeat until you think they are cleaned.
3. Now lets cook our beans. In a large stock pot pour in your beans, 7 cups of water, and beef flavoring. I prefer beef flavor more than chicken but this is totally up to your taste preferences.
4. Bring the pot-o-beans to a boil, when it comes to a good boil, place lid on pot and simmer for 3-4 hours. As it cooks some of the water will evaporate, I usually add 2-3 more cups of water halfway through.
Thirty minutes before beans are finished cooking I like to cook some brown or parboiled rice. My family loves to eat their beans over a plate of rice and if we have cheddar cheese to sprinkle on top it's even better!!!
My dear hubby was not so happy when I used to fix beans, and that was so disappointing to me because beans are such a cheap meal to add to the menu. I finally learned it was the cornbread with the beans he did not like. When I started making rice instead to go with them and used the Knorr bouillon, he LOVED it! I mean he REALLY does. And that makes me happy!!!
LEFTOVER BEANS
I like to make a huge batch of beans and turn that into different meals through the week. There are so many things you can make with them here are some ideas:
1. Make chili
2. With left over chili make Frito pie
3. With the left over chili, add a block of Velveeta for chili cheese dip!!!
4. Mash the beans up and put in tortillas, add your favorites, such as cheese or sour cream, roll up for quick and easy burritos.
These are just a few ideas, feel free to share what you like to make with leftover beans!!! :)
