Dried Bean Recipe

By Tony5657

  • The serving amount depends on how many beans/peas you use.

  • Use any type of dried beans or peas. Put about 1 cup of them at a time on a white dinner plate for better visibility and examine them CLOSELY for things like small rocks & other debris that sometimes come with dried beans or peas, especially pintos (small rocks). You might even find a weevil or 2 - just remove them. I always cook a large pot of dried beans or peas using at least 3 or 4 cups of them. They absorb liquid and you end up with lots more than you think you would.

  • After removing the debris (if any), wash them in a colander then soak them in water overnight & they will cook much faster. After soaking, pour the water out & rinse them again in a colander & add the beans/peas into a large pot and have about 3 inches of water covering them. Start simmering them for 2 - 3 hours until tender. Keep checking the water content while simmering - you may have to add a little, depending on how much juice you want to end up with.

  • Now for the good stuff: When I start simmering,

  • 1. I add 1 teaspoon (or more - it's hot) of chili powder,

  • 2. Add about 1 tea spoon of onion powder,

  • 3. Add 1 teaspoon of garlic powder (a whole fresh dried chopped up garlic pod is better - remove all dried skin), and/or 1 teaspoon of mashed garlic that comes in a small jar,

  • 4. Add about 1/3 cup of chopped onion,

  • 5. Add 3 or so dried red chili peppers & some salt.

  • If you like it hot add more chili powder & dried red peppers to taste. Don't over salt it, you can always add more later. You can also add some bacon, ham or sausage, which is really good. Sample as you simmer for tenderness & taste, which you can adjust. When the beans/peas are tender, enjoy!

  • Warning! This WILL cause gas, especially pinto beans. About 2 hours after eating do NOT stand near fire or flame and emit … well, you know, .. gaseous emissions. :o) Remember, methane gas is flammable. :o) LOL

  • Tony5657 in TX

  1. Please see above.

Nutritional Facts

Great for diabetics.
Improves insulin sensitivity &amp
glucose tolerance.
Makes you feel "full" with less food - you eat less.
Causes your body to burn stored body fat.
Lowers cholesterol &amp
triglyceride levels.
Loaded with soluable fiber - you feel full longer.
Slows digestion of sugars &amp
starches &amp
controls blood sugar spikes.
One of the lowest glycemic ratings of all slow carbs.
(Info. from the "30 Day Diabetes Cure" book.) I have NO financial interest in this book.

3 replies

Tony5657 2012-06-29 15:01:19 -0500 Report

Yes, it's a great find … something that tastes good and is good for you. I grew up in far south Texas, 40 miles from Mexico, and everyone there always ate the dried pinto beans cooked like I have in my recipe. That's primarily the kind of bean I cook. Honestly, that's about ALL I can cook. :o) I have a 40 lb. sack of those little "gas pellets."