- Enjoy Great Savings from Free Catalogs
Clothing, Wine & Brew, Invitations,
Wedding, Hobbies & Crafts
A Texas Salad
We devote a lot of ink on here to black beans, all to the detriment of pinto beans. Oh, our beloved pinto beans! Are you looking to eat on the lighter side when it gets hot? Today's recipe, Pinto Bean Salad, makes a healthy lunch or a tasty side dish.
June is National Iced Tea Month Follow all of the national food holidays on our American Food Holidays page!
Did you see last week's Blueberry Cream Pie?
Hey, do you follow us on Pinterest? You can find boards with pictures of our best recipes. Click to Follow Us on Pinterest.
Enjoy this Texas Cooking recipe and have a great week!
You are reading our Recipe of the Week newsletter. In 2019 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website. If you do not already receive our monthly newsletter, subscribe here.
If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!
Pinto Bean Salad can serve as a side dish or a light meal. Make this delicious, refreshing and healthful salad with a staple of Texas and southwestern cooking -- pinto beans -- and you'll be more than pleased. The combination of flavors and textures is amazing.
- 1-1/2 cups dried pinto beans, soaked overnight and drained
- 1 tablespoon salt
- 1 bay leaf
- 2 medium tomatoes, chopped
- 1 medium red onion, thinly sliced
- 2 green onions (with tops), sliced
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 large garlic clove, minced
- 1/4 cup fresh cilantro, chopped
- salt and pepper, to taste
- Put the pintos in a large Dutch oven and cover with fresh water. Add the bay leaf. Bring to a boil. Then cover and simmer the beans for 30 minutes. Stir in the salt and simmer another 30 minutes until beans are tender. Fish out the bay leaf and discard. Drain the beans and allow to cool until warm, but no longer hot.
- Combine the lemon and lime juice and salt. Beat in the olive oil gradually until well mixed. Add the garlic and cilantro. Check seasonings and add more salt and pepper, if desired.
- Pour dressing over the warm beans and mix until well coated. Add the chopped tomatoes and onions and toss well.
NOTE: If you forget to put your pintos in to soak the night before, there is a shortcut: Put the beans in a large pan with plenty of water, bring them to a boil and boil for 2 minutes; then turn off the heat, cover, and let them soak for 1 hour. Then drain and cook as above.
People in areas with hard water can cook their beans till the cows come home, and the beans will still be tough or not thoroughly done. If you have that problem, add a scant 1/4 teaspoon of baking soda to the cooking water, and you will have one less problem. See also this classic article on how to cook beans.
Lone Star List
Here are 10 things that caught my eye this week!
- Southern Living: How Do You Order Your BBQ Brisket? - Lean or Fatty ... Or Moist? Or Marbled?
- Sweet Bake Life: Carne Guisada recipe
- Sweet Teaspoon: Muffin Tin Chicken Pot Pies recipe.
- Texas Monthly: Why This Mexican Village Celebrates Juneteenth - Descendants of slaves who escaped across the southern border observe Texas's emancipation holiday with their own unique traditions.
- New Barbecue Books for 2019, many good ones!
Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker by Paula Disbrowe, Operation BBQ: 200 Smokin' Recipes from Competition Grand Champions by Stan Hays & Tim O’Keefe, Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
- J.C. Reid: Today’s barbecue pitmasters are giving away their secrets. Here’s why.
- NYT Food: A Recipe for Juneteenth: Strawberry Slab Pie
- Thrillist: This Dream Job Will Pay You $5K/Week to Travel the Country Eating BBQ
- ATXplained - How Did Texas Become The Only State With Its Own Toast?.
- Washington Post: Five myths of fast food.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
Request a Free Garden Catalog
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.
Unsubscribe from the Recipe of the Week Newsletter