Vegan Dinners: Simply Mexican, The Beans

Vegan Dinners

A Complete India Dinner

American Vegan Hamburger

Asparagus Tofu Stir-Fry

Baby Bok Choy & Tofu Stir-Fry

Vegan Chicken Pot Pie

Coconut Broccoli Stir Fry

Crispy Sweet Sour Chicken

Pepita Wild Mushroom Croquettes

Pizza

Raving Ravioli

Riblets Barbeque Style

Spicy Chik'n Dinner

Spring Rolls for Spring

Special Tofurky Dinner

3 Cheese Baked Pasta with Yves Meatless Canadian Bacon

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Dried Black & Pinto Beans

Few foods are more versatile, economical and flavorful than dried beans. They are rich in protein and fiber, yet low in fat. Black beans are also known as turtle beans, or in Latin markets as frijoles negros.

Selection & Storage
Bags of rehydrated black beans are sold dated for freshness in some supermarkets. Look for beans that are smooth and shiny with vibrant color.

Rehydrated black beans are highly perishable and must be refrigerated.

Dried black beans can be kept for 1 year in an airtight container at room temperature.

Preparation & Cooking Tips
Rehydrated beans are ready to use in soups, stews and other dishes.

Dried beans must be soaked. Place dried beans in a large bowl. Cover with 3 inches of water. Let stand at room temperature overnight, then drain and rinse well. Place beans in stockpot and cover with 3 inches of water.

Do not add salt or acidic ingredients, such as tomatoes, until the end or the beans will toughen.

Bring to boil. Reduce heat and simmer until tender, about 1 to 1-1/2 hours.

Vegan Dinners
Simply Mexican, The Beans

Pinto beans are speckled reddish brown beans that are larger in size than other varieties.

Decide on the amount of beans you want to prepare... for Rob-Art and me, I cook 2 cups of dried beans which yields 4 cups of cooked beans. This gives us two or three meals from one recipe.

Ingredients
2 cups dried pinto beans
3 large Mexican dried chilies

Tools
large heavy bottomed sauce pan with lid
long handled spoon for foam removal
measuring cups
tongs for flipping dried chilies

Preparation
Sort Beans For Debris or Damaged Beans

The Dried Bean Sort
Measure out the beans you will cook.
Use a white plate or bowl and sprinkle a few on the plate to search for dirt, stones or damaged beans that may be mixed in with the good beans.

Place Sorted Beans In Large Bowl For Soaking

Remove any misshaped or damaged beans, dirt or stones.
Yes, you must do this step or you could have damaged teeth!

The Flatulent Bean Soak
Cover Sorted Beans With Water To Top of Bowl

If you experience abdominal gas "flatulence" from eating beans, this little step may eliminate that problem for you.

Place inspected beans in a large bowl and cover with cold water... water should be twice the amount of beans measured or more.

Soak the beans overnight... you'll see them double in size and most of the water will have been absorbed by morning.

In the morning, rinse and drain the beans three or four times till the water runs clear.

Chilies or No Chilies
If you like the taste of smoked chilies, but not the heat, try purchasing some dried chilies from you local Mexican grocery stores. I've even begun to see them in regular markets, but you'll have to hunt for them.

Dry roast two or three of the dried chilies in a heavy bottomed pan. Turn often to prevent burning. Once you smell a sweet aroma and the peppers are pliable, add the beans.

NO SALT
Add NO SALT until the beans are cooked completely. Adding salt will prevent prevent the beans from absorbing water...

Cooking the Beans
Pan Roasted Dried Chili Peppers, Turn Often To Prevent Burning

In a large heavy bottomed pan, add the dry roasted chilies, the rinsed pinto beans and cover them with water. Use enough water to cover the beans and have at least one inch above the bean level.

Chilies Added To Beans and Water

Skim The Foam Off The Top Once The Beans Begin To Boil

Bring the pot contents to a boil and skim off the white foam that appears on the surface of the cooking water.

Cover The Simmering Beans With A LId

Turn the burner down to the lowest setting for a simmer and cover the pot with a lid... cook for 1 1/2 hours.

After 1 1/2 hours, taste a bean to make sure it is soft enough, if not, cook for another 30 minutes.

Those who live at high altitudes, like me, will have to cook their beans longer.

Turn the heat off and eat.

Drained, Cooked, Great Tasting Pinto Beans

I like to drain the liquid off my beans, but that will be a personal preference...

Presentation
Serve this little beauties with organic whole wheat or organic corn tortillas and some homemade fresh salsa. The Perfectly Pickled Carrots add snap to this meal along with some fresh avocado slices or guacamole.

"The All-American Macaroni and Cheese Made VEGAN!"