"Julie Bove" > wrote in message
...
The pintos that I did last night said to cook for
> approx. one hour but they were done at 45 minutes. The key to having
> beans not fall apart is not overcooking. Test them sooner than you think
> they will be done and then again at about 5-10 minute intervals if not
> done. Then if you want to, drain off most to all of the liquid remaining
> and add your salt. I just add it to taste but you'll probably need more
> than you think. Then if you are using tomatoes, add them now and heat
> through. You may want to cook for another couple of minutes on a low heat
> just to blend flavors. If the flavors seem harsh, add a splash of lemon
> juice or vanilla.

Ok thanks. I haven't really had a problem (if I remember it right) with
them being tough. It was more the overall dish I think. Perhaps I don't
have a good recipe

> Green beans are really easy to cook. Just wash, cut or snap off the ends
> and put in a pan with a little water, salt and pepper. Bring to a boil,
> put a lid on and cook. How long really depends on how you like them done.
> I prefer them more crisp and that's about 5-7 minutes. You can add a
> splash of lemon juice to the water to help preserve the green color and
> brighten the taste. I sometimes add chopped onion or shallot.

Thanks I don't have any problem with green beans. I usually steam them
and serve with butter but I am interested in the recipes with bacon posted
here.

> As I said in another reply, I have had no luck yet in adding the bacon in.
> My results were always greasy. I will try again when I get more bacon. I
> think perhaps the key there is in cooking the bacon and draining it well
> before adding.

Perhaps. I guess I am about to find out

Thanks for all your help. Much appreciated
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