Mex style pinto recipe please?

[jjdbike]

Hello friends,
This coming Saturday I’m hosting a men’s get together. I’m cooking several dishes and want to organize my recipes, ingredients and schedule when I cooing what.
I’d like to prepare the salsa and the beans the night before. Any issues w/ that?
I have two bags of Ranch Gordo pintos from last Christmas. So they’re a year old. One of my guests has gout so he try’s to not eat meat other than chicken.
What recipe and method do you recommend to make these dried pintos into creamy flavorful Mexico style beans that won’t flare up my friend’s gout.
I like Arnies Party / Restaurant style bean recipe, but it includes salt pork and bacon, and looks a tad work intensive.
Also, for 6 men and leftovers, one or two pounds? We have several other dishes so beans will be one of several sides.
Thanks in advance!
JD

[Texas Larry]

Here are a couple of recipes. Not sure if they meet all of your criteria, but they would be good, and you can modify as desired. There’s also a recipe for borracho beans on the free side.

I cook my beans long and slow until they are creamy and soft. You can mash them up a little to add creaminess.

https://www.allrecipes.com/recipe/237508/south-texas-borracho-beans/

https://www.aspicyperspective.com/frijoles-de-la-olla-mexican-pinto-beans/

I think you might need two pounds for your group if you want leftovers.

[LA Pork Butt]

Charro Beans




Sides

Prep Time: 8 mins | Cook Time: 20 mins | Servings: 12 servings




Ingredients:

4 slice thick-cut bacon

4 cloves garlic, minced

2 small tomatoes, diced

4 30-oz. cans no-salt-added pinto beans, drained and rinsed

2 2/3 cups unsalted vegetable broth

2/3 teaspoon coarse salt

2 teaspoons coarsely ground black pepper

4 cups chopped fresh cilantro leaves, stems and roots




Directions:

Instructions Checklist

In a large saucepot, cook bacon over medium heat until crisp. Drain on paper towels and crumble. Add garlic to same pot, reduce heat to medium-low and cook, stirring, until golden, 2 to 3 minutes.

Stir in crumbled bacon, tomatoes, beans, broth, salt, pepper and half of cilantro. Cover and bring to a boil. Uncover slightly, reduce heat to maintain a simmer and cook for 15 minutes. Stir in remaining cilantro.

Nutrition:

97 calories; fat 1g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 6g; carbohydrates 17g; fiber 1g; cholesterol 1mg; iron 1mg; sodium 275mg; calcium 57mg.

Source: https://www.myrecipes.com/recipe/charro-beans

[Oak Smoke]

Texas Larry second recipe looks like the easiest to make without meat. I wondered if you could use a ham hock or ham bone for flavor then discard it before serving. They add a lot of flavor.

[barelfly]

I know you ask for Mexican style, however here is a New Mexican style pot of pinto beans. The ham hock like Oak Smoke mentions, provides a wonderful depth of flavor. If you dont have that, bacon works. But this is pretty much how I cook my pinto beans for New Mexican food.

to go a little further, if you want to thicken them up, take a cup out after cooked and mash them up a bit or blend them and add them back in. Changes the texture a bit, for the good in my opinion. But just depends on what you are wanting to serve.

https://freshchileco.com/blogs/fresh-chile-recipes/red-chile-pinto-beans

[Davek8282]

My favorite is the Texas Butter Beans on the free side, only 2 strips of bacon amongst the servings so very littlle meat and as an added bonus there is no added sugar.

[Bkhuna]

The writer of this website is Mexican who is highly regarded in the field of Mexican cooking. He recipes reflect home style food.

https://www.mexicoinmykitchen.com/#search/q=frioles

[Santamarina]

Making beans and salsa the day before is not only acceptable, I think it’s preferable. A day gives the flavors time to blend and mellow. Like chili, my salsa always tastes better on day two.

For that size group I’d go with two lbs since you said you want leftovers. I typically cook for 50% more than confirmed attendees. So for six dudes I’d cook for at least nine…but probably round up to ten. I’d rather have half the food leftover than run out of anything. You can always send leftovers home with your guests if you have more than you can polish off yourself.

As for bean recipes…I make mine different every time, and haven’t found my “forever” recipe yet…but lots of good suggestions here already.

[jjdbike]

The writer of this website is Mexican who is highly regarded in the field of Mexican cooking. He recipes reflect home style food.
https://www.mexicoinmykitchen.com/#search/q=frioles

Looks legit for sure!
Thanks!

[bbqLuv]

Mex-Pinto Beans great for Tex-Mex Chili--The way chili should be made.

[jjdbike]

I know you ask for Mexican style, however here is a New Mexican style pot of pinto beans. The ham hock like Oak Smoke mentions, provides a wonderful depth of flavor. If you dont have that, bacon works. But this is pretty much how I cook my pinto beans for New Mexican food.

to go a little further, if you want to thicken them up, take a cup out after cooked and mash them up a bit or blend them and add them back in. Changes the texture a bit, for the good in my opinion. But just depends on what you are wanting to serve.

https://freshchileco.com/blogs/fresh...le-pinto-beans

This does look delicious. While Pasole is wildly popular where I live, for a couple reasons which I won’t go into, I’ve never seen Pasole seasoning mix. I’m doing this Thursday or Friday night after work so no time to mail order.
Thanks!
JD

[barelfly]

I’d skip it, or just add a few of the following to your flavor liking. Posole even varies when it comes to ingredients. I only add beef base, garlic and salt to my chile for my posole. But mine is New Mexican style posole, even northern. For a southern style or even Mexico style, add in salt, garlic, onion, ground cumin seeds, and oregano.

I think that would give you an excellent flavor!

[fzxdoc]

As a few others have said, don't forget to throw in a smoked ham hock. It makes all the difference in the final flavor. It's pretty easy to find in most grocery stores.

I wrap the ham hock in kitchen gauze (food grade gauze) which I get in the kitchen implements aisle at the grocery store. When the beans are cooked, you can just lift out the bundle of smoked ham hock and go through it, adding some of its meat back to the pot while throwing out the indigestible pieces of the hock. That way, you're not searching through the cooked beans for hock parts and pieces.

Kathryn

[Bkhuna]

That one nice piece of the hock, the hot filet if you will, never makes it back into the pot. I think it probably the best tasting meat on the pig.

[jjdbike]

Great idea!

[HotSun]

On the gauze/cheesecloth topic, I buy mine by the case (>600 sq ft, ~$40 or so) off a seller on eBay, so I never run out. The seller I buy from has different grades of cheesecloth available. Let me know if you need details and I'll dig them up and share.

[jjdbike]

As a few others have said, don't forget to throw in a smoked ham hock. It makes all the difference in the final flavor. It's pretty easy to find in most grocery stores.

I wrap the ham hock in kitchen gauze (food grade gauze) which I get in the kitchen implements aisle at the grocery store. When the beans are cooked, you can just lift out the bundle of smoked ham hock and go through it, adding some of its meat back to the pot while throwing out the indigestible pieces of the hock. That way, you're not searching through the cooked beans for hock parts and pieces.

Kathryn

Thanks again everyone, Kathryn & friends.
I'm going to go w/ frijoles de la Olla. I’m going add a smoked ham hock and some smoked pork neck bones for added richness and smokiness. I’m using Kathryn’s method of wrapping in cheese cloth, then adding the meat. Towards the end I’ll add fresh pico. I’m using 2 lbs of Ranco Gordo pintos. I’m getting some sprigs of fresh Epazote from a colleague today.
Best regards.
I’ll report back.
JD

[fzxdoc]

Sounds like a great game plan, jjdbike . I bet those beans are going to be delicious.

I eagerly await the rest of your Mexican style pinto bean recipe story. Then I'll probably try to copy your cook.

Kathryn

[jjdbike]

Sounds like a great game plan, jjdbike . I bet those beans are going to be delicious.

I eagerly await the rest of your Mexican style pinto bean recipe story. Then I'll probably try to copy your cook.

Kathryn

Thanks Kathryn,

I must start by saying, over the years, I’ve learned much from reading your informative posts and replies. I appreciate your contributions here.

I’ll also state the obvious. Tastes vary and the quality and characteristics of ingredients vary. Sometimes that works in our favor, sometimes not.

I am pleased w/ this particular pot of beans. I started w/ a recipe for Frijoles de la Ola. I modified it based upon my love of chilis, pork and smoke.
I soaked 2 lbs of Rancho Gordo pintos overnight. I dumped the water and rinsed them.
I diced 4 giant cloves of garlic and a little more than 1/2 of a large white Spanish onion. I deseeded, deveined and diced 3 Serranos and 2 habaneros, Chopped 4 epazote leaves. Added all to pot we/ beans, a package is smoked pork neck bones and a ham hock. Added 64oz of salt free chicken stock. Seasoned w/ cumin. Brought slowly to a boil, then lowered heat and simmered for 2 1/2 hours. Removed meat and bones. Added the meat from the hock. Removed from the heat. Added a cup and a half of fresh pico and some hickory smoked salt.
Done and I think they’re very good. I’ll let you know after they cool and are served this weekend.
Best regards!
JD

[fzxdoc]

You're welcome, jjdbike . I learn so much on this site, too. I'm glad if some of my posts have been of interest to you.

I like your well-thought-out recipe. I'd have to use milder chiles for heat-sensitive family members, but otherwise I wouldn't change a thing at this point. It will be good to hear how you like them after they've rested for a while and the flavors have had a chance to continue to mellow and blend.

K.

Kathryn