Bean Me Up, Scotty

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by Hannah (BitterSweet)
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Is there anything less glamorous, less thrilling than a pile of beans? Common beans, simply seasoned beans, just cooked and served, not even drained of the excess pot liquor. The humble staple food has kept many afloat in hard times, but it’s not exactly something to write home (or a blog post) about.

At least, that’s what I thought until I landed in Austin and had the pleasure of spending time there with born and raised Texans. They’d like the world to think that barbecue sauce flows through their veins and they cry tears of Big Red in agony, but in truth, these people are powered by pinto beans. Simmered for hours until meltingly tender with little more than salt and pepper, perhaps a chili or a bit of bacon, and for a really fancy flourish, a dab of sour cream can be found swirled on top.

As much as bread or a side of slaw, beans complete the meal. I was once told that if you find yourself at a picnic in Texas without any beans at the table, it’s not really a party; just a meeting at best.

Suspend disbelief, look beyond the humble, spare components, and you’ll begin to believe it, too.

Yield: Makes About 8 Servings

Texan Pinto Beans

Texan Pinto Beans

Meltingly tender pinto beans cooked simply with a pinch of spice, this essential staple goes well with any down home meal, Texan or not. Make it as a side or the main event; you won't be disappointed either way.

Prep Time 15 minutes
Cook Time 1 hour
Additional Time 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 1 Pound (2 Cups) Dry Pinto Beans
  • 5 - 6 Ounces Vegan Bacon
  • 1 Medium Yellow Onion, Diced
  • 4 Cloves Garlic, Minced
  • 1/4 Cup Pickled Jalapeno, Minced
  • 2 Teaspoons Chili Powder
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Salt
  • 5 1/2 Cups Water

Instructions

    1. Using a pressure cooker, these beans come together without any effort at all. They can also be prepared on the stove top, but you'll want to soak them overnight in that case.
    2. In a pressure cooker or large stockpot over medium heat, simply combine all of the ingredients and cover tightly. Seal the pressure cooker and set it to the stew, bean/chili, or soup mode, depending on what's available on your particular model. Cook on high for 50 minutes, and allow the pressure to release naturally. This can take 15 - 30 minutes, so be patient. The longer you can wait, the better, too.
    3. If preparing the beans over the stove, cook for closer to 1 1/2 hours, until perfectly tender.
    4. Stir well and serve hot.

Notes

Sealed in an airtight container, the cooked beans will last for up to 1 week in the fridge.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 539Total Fat: 38gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 105mgSodium: 2144mgCarbohydrates: 10gFiber: 2gSugar: 1gProtein: 38g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

© Hannah Kaminsky
Cuisine: Tex-Mex / Category: Salads and Sides

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