Katy-how many can of beans do you keep on hand for a year anyway??? I keep dried beans in bulk on hand for the many pots of beans I cook in the winter. Adobe Milling Company in Colorado is a great place to order from-they carry different kinds of dried beans, chili powders, etc. I order 10 lbs of pintos & 10 lbs of anasazi beans along with different chili powders. My favorite pot of beans is this:
1 to 2 lbs of dried pintos or anasazi washed & sorted (anasazi beans don't take as long to cook-so don't really need long soaking)
cover with water, bring to boil & turn off heat, let soak for about 1-2 hours, then add,
about another 1-2 quarts of water
1 large chopped onion
chili powder to taste, I usually use about 2 teaspoons of mild chili powder
1 to 2 smaill cans of green chilis (Old El Paso brand is ok) adding this is opptional
1 tsp of chopped garlic or some powered garlic
1 to 2 tsp of black pepper
about 1/2 to 1 tsp cumin
about 1/2 cup ketchup or a jar of salsa-either one is great!
add some ham hock, cut up ham or cut up some bacon & add to the pot
simmer till done on stove top for about 2-3 hours or in crock pot all day is fine.
I learned how to cook pintos growing up in the southwest so you can see they definately have a southwester flavor rather than just plain brown pintos!!
You can make them less spicy using mild chilis or more spicy using hotter spices. They get a nice red color to them with a nice red looking soup when cooked like this.
1 to 2 lbs of dried pintos or anasazi washed & sorted (anasazi beans don't take as long to cook-so don't really need long soaking)
cover with water, bring to boil & turn off heat, let soak for about 1-2 hours, then add,
about another 1-2 quarts of water
1 large chopped onion
chili powder to taste, I usually use about 2 teaspoons of mild chili powder
1 to 2 smaill cans of green chilis (Old El Paso brand is ok) adding this is opptional
1 tsp of chopped garlic or some powered garlic
1 to 2 tsp of black pepper
about 1/2 to 1 tsp cumin
about 1/2 cup ketchup or a jar of salsa-either one is great!
add some ham hock, cut up ham or cut up some bacon & add to the pot
simmer till done on stove top for about 2-3 hours or in crock pot all day is fine.
I learned how to cook pintos growing up in the southwest so you can see they definately have a southwester flavor rather than just plain brown pintos!!
You can make them less spicy using mild chilis or more spicy using hotter spices. They get a nice red color to them with a nice red looking soup when cooked like this.
