Mom's Pinto Beans

Mom would serve pinto beans when she made tacos, or we would have them when grandma Sanchez would make her homemade flour tortillas - delish! 

I know there is a whole conversation to be had regarding soaking your dry beans ahead of time. I am in the not pre-soaking camp, because I never think that far ahead to be able to soak them. If you want to use the soak method here are two options:

first method: Cover the dry beans with water, then cover and allow to sit for four to six hours. Then pour off the water, refill with fresh water, and proceed with the cooking instructions.

second method: Bring dry beans to a boil, the turn off the heat. Cover and allow to sit for an hour or two. Then pour off the water, refill with fresh water, and proceed with the cooking instructions.


1-16oz package of dry pinto beans
1 white onion, chopped
1 clove garlic, minced
1 ham hock, or ham bone with some meat on it
7 cups water
3 slices bacon, cooked, but not too crisp, each slice cut into 4 pieces
1 tablespoon olive oil
1 tablespoon flour
3/4 cup water
salt and pepper to taste

Rinse and pick through dry beans. Remove any pebbles or other debris that doesn't look like it belongs there. Use one of the pre-soak methods above, or just proceed on without soaking like I do.

Add the beans to a stock pot with the onion, garlic and water (enough water to cover beans by 2 inches) add two of the three slices of bacon and the ham hock, or ham bone. Eat the left over bacon, because you are probably hungry by now. ( I had you make that 3rd slice for yourself -wasn't that sweet of me?)  Bring to a boil. Reduce heat to a simmer, cover and cook for 2 to 3 hours, or until beans are tender. Add water to pot as needed. ( I didn't need extra water in this batch)

Now this is mom's special touch. You don't have to do it if you don't want to, but if it's good enough for mom it's good enough for you too. We like our bean broth a bit thicker.

In a small saucepan heat the tablespoon of olive oil over medium heat. Add the tablespoon of flour and whisk to combine, stirring constantly ( you are making a roux) cook for a minute, stirring constantly to cook out the flour taste, slowing add the 3/4 cup water , stirring constantly until thickened and bubbly, about 2-3 minutes. Turn the pot of beans up to high to boil, add the gravy you just made stirring in to make sure it stays smooth. (not too rough, you don't want to break all the beans) reduce heat to a simmer, and simmer for about 5 minutes to let thicken. Salt and pepper to taste.

White Bean and Tuna Salad

You've worked all day - you don't feel like cooking, but you are hungry. You look in the pantry...you see a can of "good quality" oil-packed tuna. check. can of white beans. check. On the counter you see a lemon and fresh garlic. check. In the fridge you see fresh mint and green onions.check and check. You have all the ingredients to make White Bean and Tuna salad. In 5 minutes dinner will be done. boom.  If you have some whole wheat bread - toast it up in the toaster and butter it up! Put your white bean tuna salad on it. yum.

5oz can "good quality" tuna packed in oil, drained ( I use Trader Joes brand it is good!)
15 oz can white beans, rinsed and drained ( I used Organic Great Northern beans)
1/2 cup chopped green onions, OR red onion
juice and zest of 1/2 a lemon
1/4 cup fresh mint, OR parsley, chopped
1/2 tsp crushed red pepper flakes , more or less if you like or dislike heat
1 garlic clove, minced
salt and pepper to taste

Mix all in a bowl. Let flavors meld in the refrigerator for 30 minutes or more for best flavor. Salt and pepper to taste. Keep tightly covered in the refrigerator. The best part is this will still be good after 2 days in the refrigerator. great for lunches.

how many times can I say refrigerator? .....also good in pita bread, or with crackers

Bean and Kale Soup

1 pound hot or mild italian sausage (removed from casings)
1 onion, chopped
4 stalks celery, chopped
6 large carrots, chopped
3 cloves garlic, minced
3 boxes low-sodium chicken broth
7 stems kale or swiss chard, cut off stems and chopped
1 can cannellini beans, drained and rinsed
1 can great northern beans, drained and rinsed
1 potato, peeled - left whole
salt, pepper to taste
1/4 tsp oregano
red pepper flakes to taste, optional
bay leaf
1 cup small pasta, cooked
parmesan cheese, grated

Saute the sausage in a large pot in a little olive oil until browned. Add onion, celery, carrots, and saute about 5 minutes. Add garlic saute for 1-2 minutes. Add chicken broth, kale, beans, the whole potato and seasonings. Cook for 1 and a 1/2 hours. Take the potato out of the soup and mash with a fork (mash some of the beans too) this will thicken the soup.

Add some of the small cooked pasta to an individual soup bowl and pour ladle of soup over the pasta. ( This way your leftover pot of soup won't have mushy pasta floating in it if you keep it separate from the soup, or if you freeze the soup for later.) Sprinkle some parmesan cheese over the top, and serve with a piece of crusty bread.

Best Ever Chili con Carne

2 lb. ground beef

1 large onion, chopped

2 cloves garlic, minced

1/4 cup chili powder

2 tsp ground cumin

1 tsp dried oregano

1 can (35 oz) italian peeled tomatoes

1 1/2 cup water

1 can (15 1/4 oz) red kidney beans, drained

1 can (15 1/4 oz) pinto beans, drained

2 stalks celery, sliced

3 tsp. sugar

1 1/4 tsp salt

In a large pot, cook beef, onion, celery and garlic over medium-high heat, breaking up clumps of meat and stirring occasionally, until liquid evaporates and meat is browned, about 15 minutes. Drain off fat. Stir in chili powder, cumin and oregano; cook 1 minute. Add tomatoes with their liquid and the water, stirring with a fork to break up tomatoes. Bring to a boil, reduce heat to low, partially cover, and simmer 1 1/2 hours, stirring occasionally, until slightly thickened and flavors have blended.