Cooking dried pinto beans - Cooking measure.
There wasn't enough sauce so I made another batch and mixed in. Will be good for the reheat on Sunday INGREDIENTS • 2 cups dried pinto beans (AF) • 8 cups water • 1/2 cup ketchup • 3/4 cup maple syrup • 1/4 cup brown sugar • 2 teaspoons Worcestershire sauce • 1 teaspoon salt • 1/4 teaspoon ground black pepper • 1/4 teaspoon chili powder • 2 small onion, chopped (AF) DIRECTIONS 1. Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using. 2. Place the beans in a large saucepan with 8 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour. 3. Preheat an oven to 375 degrees F (190 degrees C). Stir the ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside. 4. Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid. Pour the beans into a 1 1/2 quart casserole dish and stir in the chopped onion and the molasses sauce. Stir in enough of the reserved cooking liquid so the sauce covers the beans by 1/4 inch. 5. Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F (95 degrees C), and cook 6 hours longer. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.Spoonbread Pie
(Crappy white balance I know, still getting the hang of the new camera) I was going to make stuffed peppers with a spoonbread/corn/bean/tomato filling, but I had not thought about how my lovely organic misshapen peppers would not be the easiest peppers to stuff. So, the spoonbread pie was born instead. Spoonbread Pie 1 small onion, diced 2 red bell peppers, chopped 3 corn cobs, corn kernels cut off, or about 1.5 cups corn 15 oz can pinto beans, rinsed 6 plum tomatoes, diced olive oil salt cumin mexican oregano Preheat oven to 375 degrees F. Heat oil in a pan. Once it's heated, add onions and bell peppers, and salt. Fry for a while, until the vegetables are softened. Add spices, and cook for a few minutes. Add beans and tomatoes and corn. Spoonbread topping (Joy of Cooking spoonbread recipe) 3/4 cup cornmeal (I used corn grits/polenta) 1/4 cup all purpose flour 1 tsp salt 1 tsp baking powder 1 cup milk 1 egg 2 green onions, chopped Mix together dry and wet ingredients separately, then combine. If you've cooked the vegetables in a large enough, oven safe pan, you can just pour the spoonbread batter over the vegetables. If not, transfer the vegetables to a baking dish, and pour the spoonbread batter on top. I used a 12 inch cast iron pan (the 10 inch seemed a little too small, but might have worked). Top the pie with chopped green onions. Bake for about 40 minutes at 375F, or until spoonbread is cooked through and browned a little on top.
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