The Poor Man's Protein

In my early youth, we lived in a Texas Panhandle neighborhood that I can only describe as pre-suburbia, with about 30 other families, surrounded by sorghum and cotton fields. The homes were either owner built or brought in on wheels. There was no sewage, no paved roads, no street lights, few fences and one neighborhood store which sold mostly non-perishable foods, although he did keep a large chest freezer for ice cream treats and a deli case for some dairy items and bologna for slicing into sandwich meat. 

Supermarkets were just beginning to take hold in cities, so folks in the more rural neighborhoods would buy fresh foods from home-based fruit and vegetable stands, but those who had large enough properties would grow their own — mostly peas, okra, squash, tomatoes, onions, peppers, strawberries, watermelons and cantaloupes. The vegetables were home canned to store for the winter months. Some folks had enough room on their lots to house a few chickens for meat and eggs but, in those early years after the deprivation of rationing during WWII, habit still dictated that fresh beef and pork were for special occasions, usually served only on Sundays and holidays, with leftovers supplementing another meal or two during the week. Everyday meals were many times a bowl of pinto beans with a slice of hot cornbread and a plate of sliced tomatoes alongside home fries with onions. Good eating then, good eating now... as long as the potatoes are roasted, instead of fried in Crisco shortening, as they were back then. However, the humble pinto is perfect cooked exactly the way we baby boomers remember and loved. 

So, let's start with prepping the beans for cooking. First rinse the beans well, then place them in a bowl of water for soaking. I soak my beans in a three to one cup ratio of water, with a little baking soda mixed in. This is not a necessary step, but the soaking helps with cooking time and the baking soda helps with the dreaded flatulence.

The beans should soak for at least six hours, basically until there's no more "standing" water in the bowl; overnight is best. If you don't soak prior to cooking, you'll need to boil the beans in a pot of water for about 10 minutes. Remove them from the heat and let them stand for about an hour. Either way, before cooking, discard the soaking water. 

Place the beans in a large stock pot and cover with about 3 cups of water. Add chopped garlic and onion. Boil for about 5 minutes and reduce heat to simmer for about an hour and a half. Once beans are tender, add ham or sausage and celery. Ham shanks are best, with the meat removed from the bone once fully cooked. I love green pepper in this recipe, too, but green peppers don't like me. 

Seasoning can be a matter of choice. I prefer Cajun-style, so I use Tony Chachere's Original Creole Seasoning mix, along with Worcestershire and Tabasco sauces. But, chili powder, cumin and cayenne are good, too, for a Mexican flavor. Another good flavor is what's called ranch style, with brown sugar, apple cider vinegar, cumin and tomato sauce. That's the nice thing about pinto beans. They're so versatile! Since they have a shelf life of up to a year, they are a staple in my pantry. And, as a food budget stretcher, there's fewer foods that can beat the humble pinto with its high fiber, high protein, cholesterol-lowering, no-fat, heart healthy benefits today's baby boomers need.

Pinto beans Cajun style, over rice with spicy pickled okra for garnish.