Cooking Fresh Pinto Beans:
(Some choose to boil water first and allow beans to soak for 2 hours prior to cooking.)

3 c. fresh Ness Farms Pinto Beans
4–6 whole garlic gloves
2 tbs. bacon drippings or cooking oil
1 tsp. salt
1/4 tsp. fresh, ground pepper
Cover beans with water over 2 inches

Keeping the pinto beans mildly seasoned makes them versatile for other dishes. In a large dutch oven or cooking pot, add all the ingredients and bring water to boil. REDUCE heat to a simmer, cover with a lid. Simmer, stirring occasionally and checking water level, for 45 minutes to 1 hour. If the water becomes level with the top of the beans, add 1 to 1 1/2 cups more water; continue cooking until beans are tender to the bite. Are beans for Tex Mex meals? Add 2 tsp. chili powder and 1 tsp. cumin with other ingredients prior to cooking.

Hint: Keep your pinto beans fresh. Store uncooked beans, 3 c. each in ziplock freezer bags.

Cool Bean Facts & Recipes

Pinto Bean History In The Estancia Valley

In the southwest, “bean” refers to the frijole, the pinto bean of commerce. Pinto Beans are light ivory in color and have reddish brown spots. Hence, the Spanish name translated, “painted bean”. When cooked, they become a rich red and brown overall. They have long been a staple food among the Spanish-speaking population and have now gained popularity in the eastern and western regions as well. According to health experts, dried beans are a nearly perfect food because of their high fiber and protein content, making pinto beans an excellent source of nutrition. From the standpoint of acreage, pinto beans are the fifth most important crop in the state of New Mexico. Of the acreage devoted to the production of pinto beans, approximately 78% lies in or around the Estancia Valley, making it the most important bean-producing region in the state. The Estancia Valley is located close to the geographic center of New Mexico, just east of Albuquerque, and covers an area of almost 2,000 square miles.

Pinto Bean Recipes:

1 pound fresh Ness Farms Pinto Beans
8 c. water
1/4 to 1/2 pound salt pork (as lean as you can find)
1 14-ounce can whole tomatoes, with juice
4 large cloves garlic, crushed
1 large onion, chopped
2 tbs. chili powder
1 tsp. ground cumin
3 jalapeños, seeded and chopped
1 tbs. Worcestershire sauce
1 c. barbecue sauce (your favorite)
1 tsp. salt
Preparation: Wash and pick over beans. Make several cuts into the salt pork down to, but not through, the rind. Combine all ingredients, except salt, in a heavy saucepan or Dutch oven, or crockpot. Bring to a boil, then reduce heat to low simmer. Cook very slowly, covered. Stir beans up from the bottom occasionally, and add water if they start looking dry. Cook for at least 2 hours. When beans are soft (not mushy), but still hold their shape, they are done. Serve with cornbread.

2 lbs. ground beef
1 large onion
2 c. cooked Ness Farm Pinto Beans
1 cn. whole kernel corn, drained
1 cn. stewed tomatoes–mexican style
1 cn. Rotel tomatoes
1 pckg. taco seasoning mix (optional)
1 pkg. ranch dressing (dry)
2 1/2 c. water (or more) to make soup broth
Preparation: Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for up to 1 hour and 15 minutes. Serve in big soup bowls with skillet of hot cornbread.

15 oz. cooked, Ness Farms Pinto Beans
3 tbs. Louisiana hot sauce
2 tsp. fresh lime juice
3 tbs. sweetened chinese chili sauce
1/4 c. green onions; thinly sliced
16 oz. sour cream, fat-free
1 1/2 c. salsa, chunky
fresh cilantro or parsley
corn tortilla chips
Preparation: Drain the liquid from the beans and discard. Place the beans in a food processor and process until almost smooth. Add the hot sauce and lime juice. Mix well. Spread the bean mixture over the bottom of a large platter. Spoon and spread the sweetened chili sauce over the beans, then sprinkle the green onions evenly over the top. Cover the beans mixture and scallions with the sour cream and top it with the salsa. Garnish this with sprigs of fresh cilantro and serve with tortilla chips.

by lisagdesigns