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Perfect Boiled Beans vegetarian side dish peanut butterless mexican gluten free

For those unaware, peanuts are not actually nuts, they’re legumes. Perhaps that is why I am so fond of Mr. Peanut’s cousin, Mr. Pinto. Ever since I boiled my first batch of beans about a year ago, I have been making a batch every week. Forget canned beans, these are where it’s at. Beans are a great source of nutrition and are perfect as a side dish or in tacos, chopped salads, quesadillas, pasta sauce, tuna/chicken salad, you name it! Also, these beans will make the ultimate batch of refried beans. My next step is to make a batch without salt and use them for brownies.

Ingredients:Perfect Boiled Beans vegetarian side dish peanut butterless mexican gluten free Print Perfect Boiled Beans vegetarian side dish peanut butterless mexican gluten free Save

2 cups dry pinto beans
6 cups water
2T garlic salt

Directions:

Place beans in the bottom of a large cooking pot and pour water on top – extra water is fine. Turn the heat to medium-high. Add the garlic salt and stir several times before it comes to a boil or the beans can stick to the bottom and burn. Once the pot begins to boil turn down the heat, cover with a lid and simmer for 1 1/2 to 2 hours, stirring every 45 minutes, until beans are tender and delicious! Store in a sealed container in the refrigerator.

Additional Info:

The beans stay good for close to 2 weeks in the fridge. After 1 week, they will start to develop a gooey substance on the bottom of the container. Simply rinse the beans well and you can still enjoy them for a few more days. The beans also freeze fairly well but will be a bit drier once brought back to life.

Nutrition Facts
Serving Size 1 cup
Servings per Batch 6
Amount Per Serving
Calories 234
Total Fat 0.9g
Sodium 300mg
Total Carbohydrate 43.8g
Dietary Fiber 14.7g
Protein 14g

* Sodium is estimated. The full 2T garlic salt will not be entirely absorbed by the beans.

Filed in Gluten Free, Mexican, Peanut Butterless, Side Dish, Vegetarian

15 Responses / Leave a comment »

  1. Joanne says:

    My mouth was already watering in anticipation of these delicious beans with a BBQ-Peanut Butter sauce. Whats up?!!!!!

  2. Marta says:

    I love cooking my own beans too. Their texture and flavour is better than canned varieties, plus they’re so much better for you without the crazy brine sodium!
    Bean brownies… yummm!

  3. Nora says:

    Man, I really have to try this. It’s been so long since I’ve had beans that weren’t canned! I am sure they taste a lot better… I love beans so much it’s hard to imagine that they would taste even better! Thanks Nick!

  4. hmmm, bean brownies, interesting…

  5. Bren says:

    pinto beans are great and I use them when I don’t use red or kidney. Nice and brief explanation!

  6. julia says:

    Have you ever had boiled peanuts? They are fresh raw peanuts that have been soaked and then slowly boiled in really salty water. They are soooo good–a little soft and salty and tender. My boyfriend is from Tallahassee, FL, and around there in the North Florida/South Georgia region they sell them along the road.

    • Nick says:

      I have been meaning to forever. Are they sorta just like beans? After you cook/dry them can you just eat them for snack or do you need a spoon because they’re wet?

      • julia says:

        No, they’re actually boiled in their shell! To eat them, you crack open the shell, suck the salty (sometimes cajun-spiced) water out of the shell, and eat the peanuts. No spoon necessary, but some handiwipes would do you well.
        Taste-wise, they are pretty much in a category all their own, with a more al dente bite than beans, and mildly fresh peanutty flavor. They are like the perfect salt delivery system. My boyfriend’s mom fed exed us (to Pittsburgh) raw peanuts, which they pretty much only sell in that region of the south I think, and we made them up here…..that’s probably any northerner’s best bet!

  7. anne says:

    I heard there is something you could do to lower the gas effect they can have on you. Does anyone know.

    • Nick says:

      The first remedy I’ve heard is to add salt to the cooking water (like this recipe) or even something like vinegar – this method is controversial but it doesn’t seem to harm anything, it only increases the flavor. The other method that many people seem to agree upon is to pre-soak the beans overnight, discard the soaking water and use fresh water to cook the beans the following day. The soaking removes some of the gas-causing chemicals to be released from under the skins. I don’t bother because I generally don’t think that far ahead and when I want beans I don’t want to wait 24 hours. Hope that helps!

      • Dee says:

        Yeah, salt & vinegar both, and a bit of molasses but not if making a salad of them. Change the soak water several times then no gas! 24 hours not necessary – overnight then start cooking while you start lunch is ok.

  8. anne says:

    Thank you so much for the infomation
    anne

  9. DM says:

    Have you ever had boiled peanuts? They are fresh raw peanuts that have been soaked and then slowly boiled in really salty water. They are soooo good–a little soft and salty and tender. My boyfriend is from Tallahassee, FL, and around there in the North Florida/South Georgia region they sell them along the road.

  10. Joanna says:

    Will peanut butter make pinto beans thicken up? & how much does it call for?

    • Nick says:

      You mean adding peanut butter to the water while they boil? I have no idea, I’ve never done that! I would imaging adding maybe 1/4 – 1/2 cup would give a nice thick texture to the liquid though….

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