On 2009-02-13, Gloria P > wrote:

> Okay, I realize I'm taking my life into my hands by asking this, but
> have you ever made it with drained, canned pintos?

No. I doubt it would be the same.


> PS: I'm Portuguese and have never heard of this recipe
> on the east coast either from mainland, Azorean, or Madeiran
> Portuguese immigrants. It does sound worth a try, but at
> altitude dried beans take forever to cook.

I agree. I knew half the Portuguese population in the town where I lived.
My landlord was 1st gen US Portuguese and my oldest friend. Despite all the
killer Old World food my friend's mom used to serve, I never ever once had
beans. That's why I renamed them MIL beans. OTOH, and although I never
went (I was 8), that Portagee Bean Fest (the gringo term in the 50s) in
Oakdale went on for years. It was an annual open-to-public fundraiser held
in the park next to the old Oakdale Plunge, a major looked-forward-to event
back then.

I did a google search and see no current mention of it, despite still large
active Portuguese community in Oakdale:

http://tinyurl.com/dfkuxu

And yes! .... long time at altitude. I used to boil my beans no more than 2
hrs in the SFBA. Took almost 4 hrs here at 7200 ft.

nb