How To make Pinto Beans with Potatoes

Pinto Beans, Fried Potatoes, and Aldi Cornbread Review. WV Home Cooking!

Growing up in West Virginia I had Pinto Beans, Fried Potatoes, and Cornbread often. This meal is not exclusively made in WV but it's safe to say most all of the people here have had it. There is just something so comforting about a bowl of beans and it seems to bring back many memories for me. There are many kinds of beans and ways to make them but my favorite are the pinto and I love cooking them with a nice ham bone or hock. However, I have simply used a few slices of bacon and the beans are delicious like that also.

Pinto beans
1 pound of dry pinto beans (serves 3 to 5 people)
Ham bone, ham hock, diced ham, slices of ham, or bacon
Ham base
dried minced onion
salt and pepper
10 to 12 cups of water

Sift through the dry beans to make sure there are no rocks and then rinse and drain the water. Refill water to cover the beans around 10 to 12 cups. Add the rest of the ingredients and cook oh high. Bring to a boil and allow to boil for 30 minutes, then reduce the heat to low and let the beans simmer for around 3 hours. You may need to add more water as the beans will cook down and absorb the liquid.




Thyme to Cook WV

How to cook pinto beans recipe - mashed potatoes and pinto beans - Jayne Keitch

Hi Folks,

This is a lovely recipe on a cold winters night; full of lots of good nutrients to keep you healthy. Goes great with mashed potato.

There is enough for four portions, so I normally freeze two portions for another day.
The nutrients in this dish including the mashed potato:

Calcium 127mg
Carbs 81g
Fat 10g
Protein 18g

The recipe also has nutritional yeast flakes to provide enough B12 for a healthy diet. I can normally buy this from the supermarket.

Cost of this dish approx £1 per portion (UK Jan 22)

It is also good served with some green veg like peas or sprouts.

I hope you enjoy making and eating this as much as I do, I would love to know how you get on.

I am aware that is now veganuary and so if anyone is trying Vegan for the first time I would recommend the “Vegan Savvy” book by Azmina Govindji, as it has really useful information, in an easy to read way, to make sure you get all the nutrients you need. I wish it had been around when we first became vegan. Follow the link below if you’re interested.

Stay Fit
Stay Vegan
Stay Happy

See you in the next video.

Jayne :)

Link for “Vegan Savvy” book:



Link for Nutritional Yeast:



I'm not an Amazon Associate at the moment, so feel free to contact me if you need help finding the product.

Scalloped Potatoes From Scratch -- Pinto Beans -- Fried Okra -- Mexican Cornbread

Scalloped Potatoes From Scratch -- Pinto Beans -- Fried Okra -- Mexican Cornbread

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Scalloped Potatoes
Ingredients:
¼ cup butter
1 large onion diced
2 cloves garlic minced
¼ cup flour
2 cups milk
1 cup chicken broth
½ teaspoon salt
¼ teaspoon pepper
3 pounds white potatoes sliced about ⅛ thick
salt and pepper to taste

Instructions:

Preheat oven to 350˚F.
To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes. 
Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk.  Stir in salt and pepper and let boil 1 minute.

Grease a 9x13 baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce sauce over top. 
Repeat layers ending with cream sauce. Cover and bake for 45 minutes.
Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes to obtain a golden top.
Allow to rest for 15 minutes before serving.

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Mexican Cornbread

1 cup self rising cornmeal
½ cup self rising flour
¼ cup milk
2 eggs
½ can cream corn (about 8 oz.)
1 small can green chilies (about 6 oz.)
2 green onions sliced
2 cups shredded cheddar cheese
1 small bell pepper diced (optional)

Mix the cornmeal, flour, milk, eggs and cream corn in a medium bowl.
Add the green chilies, green onions and cheese and mix.
Put the corn meal in a well greased skillet.
Bake at 350 degrees until done. About 25 to 30 minutes depending on your oven.
Let cool before removing from your skillet.
Serve and Enjoy !!!
Marie

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Mama Sue makes CROCKPOT PINTO BEANS | Country Cooking | Quick and easy recipe for dinner ideas

My husband is completely happy with dried beans, fried potatoes, and cornbread. He likes dried butterbeans, northern beans, and pinto beans. My favorite is pinto beans. I used to cook them on my stove for a long time and worry about having to add water as they cooked. I found this recipe years ago and what a game-changer! No more having to watch the beans cook on the stove. I'm sure that you will think these won't taste right with the oregano and chili powder but you will have to just trust me. Once you get all ingredients in the crockpot you can just forget them for 5 hours. SO EASY!!

Thanks for following! And remember to be salt and light! - Sue

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How to cook pinto beans and potato in 3 minutes

Legendary Spanish Pinto Beans | Mind-Blowing Good & Done in 30 Minutes

EPISODE 717 - How to Make Spanish Pinto Beans | Alubias Pintas a la Riojana Recipe

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