Tuesday, January 29, 2013

Healthy Pinto Beans with Corn Bread


Scripture to Live By:
Hebrews 12:1,2
Therefore, since we are surrounded by such a great cloud of witnesses, let us throw off everything that hinders and the sin that so easily entangles. And let us run with perseverance the race marked out for us, fixing our eyes on Jesus, the pioneer and perfecter of faith. For the joy set before him he endured the cross, scorning its shame, and sat down at the right hand of the throne of God.

Romans 13:12
The night is nearly over; the day is almost here. So let us put aside the deeds of darkness and put on the armor of light.

Food Post:
Pinto Beans and Corn Bread were one of my favorites when I was a child.  I was one of eight children and so mom would make things that would be enough to feed us all and yet be economically frugal.  Pinto Beans are, but I never realized it as a child, a great health food and very simple to make.  Now the way my mother made them may not of been the healthiest way.  She would put a piece of salt pork bacon in the pot to cook them in.  I am sure it added to the flavor, but it probably was not good for the arteries.  So I do not add it.  Pinto beans are naturally high in fiber and low in sodium and have no fat.  

What you will need:
Bag of dried Pinto Beans
Soup size kettle 
Water 
Salt according to taste.

Here is how I make them:

First measure out the amount of beans you would like to use.  I use 4 cups,
 this makes at least 2 meals for me and my husband, or if we are extra hungry, more servings at one meal.


I measure out the amount and pour them on the table to sort them.



I sort the beans to make sure there are no stones or bad beans in them.  


Discard any thing that looks like it doesn't belong.


Put them in your pot and pour water over them.  Swish them around  to wash off any dirt or dust on them.  Pour off the water and then add clean water. 



You can let them soak over night in the water and cook them the next day. This will cut down on cooking time.  If you soak them overnight, pour that water off and put fresh water on them before cooking. 


I put at least 3 inches of water above the beans in the pot.


Add 1 1/2 teaspoon salt (I add salt to the water for flavor) optional.


Cook on medium heat.

Cook for three hours if you did not soak over night.  If you soak over night probably 1 1/2 hours will do. 
Check beans for tenderness.
 We like a lot of soup in our beans, so I make sure the water does not boil down  to far.  If I see my soup is boiling away, I will add a glass of water now and then.  

We like Corn bread with our beans.  There are many recipes out there and I have several but our favorite corn bread is to make it using Jiffy Corn Muffin mixes. 

I use three boxes of mix and follow the directions on the box.  You can substitute egg whites for whole eggs and skim milk in place of whole milk if you want to make the corn bread healthier.


Mix up corn bread mixes and pour in a 9 x 13 pan, that has been sprayed with cooking spray.




Bake according to directions on the box. 

While the beans are cooking I cut up the toppings  that I like on my beans.  (These topping are optional, but we really enjoy them with our beans.    Add all of them, or just one or two.)


Ketchup, relish, onions, dill pickles chopped, and mild banana peppers rings.  

When beans are ready to serve, serve in a soup bowl and add the toppings you would like or eat them plain with out toppings.  They are good either way.


Below is what my husbands bowl looks like.  
(My husband likes onion and  pepper on his beans.)


This is what my bowl looks like.  I like all the toppings.  


When  corn bread is golden brown, remove from the oven and cut into squares.
 It is ready to serve with the pinto beans, while it is hot.  


You can have your cornbread on the side or mix it into your beans.  
(If we are home with only family or friends we eat it with the cornbread in the beans.)
Hint: We also like left over cornbread mixed in a glass of milk, yummy. 
Memories from childhood.



AWE! A meal fit for a king!  Oh the memories of home this meal creates in my mind.  I can remember laying in the yarn and watching the clouds roll by and smelling my mamas beans a cookin.  So peaceful and the aroma was soothing for a little girl growing up at home.
Hope you will try this recipe for Healthy Pinto Beans.

Blessings, 


Parties I Link Up To:
Southern Lovely - Wednesday
Mandatory Mooch - Thursday
Think Tank - Thursday
Or So Shoe Says - Monday


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7 comments:

  1. That looks so yummy!

    http://tc-twistedfairytale.blogspot.ca/2013/01/tackle-it-tuesday.html

    ReplyDelete
    Replies
    1. Thank you for viewing my post and your encouraging comment. Blessings, have a great weekend.

      Delete
  2. Pinto beans is a big favorite in our house too. I often add a bit of taco meat to our beans. (I almost always have a half cup to three quarters of a cup of taco flavored ground beef left over when we have tacos for supper) I sort and soak the beans over night like you, I drain them the next morning and put them into a crock pot with some diced onion, the taco meat, and water to cover. Cook on low for 6 hours or so. These are wonderful with corn bread...

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    Replies
    1. Thank you so much for your comment and sharing how you make yours. Some great tips. Blessings, have a great weekend.

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  3. oh~! I read your post here and immediately went to my pantry to prepare these beans for an overnight soak...lol...NO beans! do you know how disappointing it is when you just Know you have something in the pantry and it's no longer there? ;-) Well, it will have to wait till tomorrow, but know that you have got my mind on beans and cornbread now:-) thanks for your delicious sounding post. I WILL get some beans at the market tomorrow.
    Blessings,
    Tracy

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  4. Pinto Beans and Corn Bread is one of our favorite meals, this looks yummy! Have a great week and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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