On Fri, 13 Feb 2009 17:32:57 GMT, notbob > wrote:

>I thought I'd pass on a recipe for beans that I've loved ever since my late
>MIL cooked up a batch for the family and I was invited for dinner (meet
>family of ex!). It's deceptively simple and is one of the best bean soups
>I've ever eaten. She called it Portagee or Portugeuse beans. I do recall
>an annual Portagee Bean Feed over in Oakdale CA, as a kid, but I never
>tasted anything like it from any of my Portugeuse friends and I used to
>attend a lot of their feeds at the Catholic church. Anyway, here's the
>recipe for you chili/bean lovers that might want to taste a little more of
>THE BEAN and less of the CHILE. I'll jes call 'em MIL beans. Be aware the
>cooking instructions are crucial. Do not ignore or the dish will not be the
>same.
>
>MIL Beans
>
>1 lb dry pinto beans
>1 lb hamburger
>1 med onion chopped
>2 cloves garlic
>3 oz of tomato paste
>1/8 t cayenne pepper
>1/8 t black pepper
>Salt to taste
>
>Yes, it's as simple as it looks, but there's a catch. All the major food
>groups must be cooked separately. Start by crumbling and thoroughly
>browning hamburger. Set aside. Saute onion and garlic and set aside. Wash
>and boil dried beans (no soaking!) until done. This should be done at a
>minimal rolling boil, so all beans are being circulated by the boil and not
>sitting on the bottom. Takes 2-4 hrs, depending on elevation. When beans
>fully cooked, add tomato paste (can sub 8oz tomato sauce), cayenne, and salt
>and pepper and cook for 30 mins more to marry flavors. As usual, will be
>better next day.
>
>I can't explain why this works so well, but if done right it is sublime.
>You really get the essence of what pinto beans are about and it is so rich
>and flavorful, you could eat yourself sick. Not too hot, yet jes enough
>spice (adjust cayenne to your own taste). My ex-BIL loved 'em with malt
>vinegar. I'm partial to butter covered saltines.
>
Thanks, I'm saving this recipe!

I love pinto beans cooked in a similar way with no meat (it's a thick
soup). The trick is adding lots of salt... it tastes like you added
meat to the pot.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West