On 12/29/2018 1:17 PM, wrote:
> On Fri, 28 Dec 2018 22:41:29 -0500, jmcquown >
> wrote:
>
>> On 12/28/2018 5:24 PM, jmcquown wrote:
>>> On 12/28/2018 1:43 PM, notbob wrote:
>>>> I gotta bunch or 'em.
>>>>
>>>> I'm not a pinto bean fancier, but I do love beans.Â* Anyone have a
>>>> recipe, other than re-fried" beans and/or any kinda Mexican frijoles
>>>> dish.Â*Â*Â*Â* Otherwise, I'm jes gonna give 'em away.Â*
>>>>
>>>> nb
>>>
>>> Well, you could always soak them, then cook them down in chicken stock
>>> with sauteed vegetables (onion, garlic... you know the drill).Â* Serve
>>> them alongside a mess of greens.
>>>
>>> Jill
>>
>> Oh, add to the beans and veggies a bay leaf and a sprig or two of thyme
>> (or a tsp. of dried thyme). Cover and cook on low heat until tender and
>> cooked down (about 30 minutes) but *not* to the point where all the
>> liquid is all gone. Season to taste with S&P. I usually use navy beans
>> for this but pintos should work just fine.
>>
>> Jill
>
> I like refried beans, with pork chops... I prefer black beans but
> pintos work well too.
> Fry the pork chops and then mash the beans in the unwashed pan. Penzys
> adobo is all the seasoning needed.
> https://www.seriouseats.com/recipes/...ed-beans.htmld
>
Well, nb did say he wasn't looking for refried beans or Mexican
frijoles. I was answering his question about what to do with them.

I like black beans. Especially in soups. But I prefer navy beans or
great northern over pintos, for sure. I'm not all that impressed by
Penzey's adobo. I have a bottle of it but use it rarely. It's not that
I'm trying to contradict you. I just don't like it as much as you do.

Jill