Easy Recipe for Sausage Gravy

The weekend is almost here and I don’t know about you, but we like to plan ahead for a leisurely breakfast. This is one of our favorite breakfast items and it takes so little time to prepare.

Sausage Gravy

Servings: 4

Ingredients
8 ounces sausage
1/4 cup flour, all purpose
2 cups milk, regular or 2 %
1/2 teaspoon salt
1 teaspoon pepper, freshly ground

Procedure
1. Heat a 10 inch skillet over medium-high heat and brown the sausage until it’s crumbly and done.

2. Remove the sausage from the pan and discard all but 2 tablespoons of the drippings. Add the flour to the drippings, stirring constantly until thoroughly mixed. Gradually whisk in the milk stirring constantly. This will take approximately 5 minutes. Return the sausage to the pan, add the salt and pepper and stir to heat thoroughly.

Tips
Serve this over freshly baked biscuits, toast, or an English muffin.

Cooking Times
Preparation Time: 5 minutes
Total Time: 15 minutes

Nutrition Facts
Nutrition (per serving): 283 calories, 168 calories from fat, 18.6g total fat, 57.4mg cholesterol, 773mg sodium, 352.9mg potassium, 12.2g carbohydrates, <1g fiber, 6.2g sugar, 15.9g protein, 37 points.

A few slices of fresh fruit on the side and you have a delicious breakfast.

Spicy Chicken Creole

This is my variation of Shrimp Creole for those who prefer to not eat shellfish. Some people are allergic to shellfish and are unable to eat any variety of it. This gives them an alternative using chicken, but the flavor is definitely still there for lovers of Creole.

SPICY CHICKEN CREOLE

4 Tbs Extra Virgin Olive Oil

1½ cups Green Bell Pepper, chopped

1½ cups Onion, chopped

1½ cups Celery, chopped

3 cloves Garlic, minced

1 pound Chicken, Boneless, Skinless Breast Meat, trimmed and cubed

28 ounces Tomatoes, Whole Canned

1 Tbs. Paprika

1/2 tsp. Cayenne

1 tsp. Salt

1 tsp. Pepper, fresh ground

1 cup Water

1 Bay Leaf

4 Tbs. Corn Starch

1/2 Cup Ice Water

2 Cups Rice, cooked

1. Heat Olive oil in a deep sauté pan over medium heat.

2. Lightly sauté the bell pepper, celery and onions.

3. Add the cubed chicken and stir to lightly brown all sides.

4. Add the garlic and stir to combine all ingredients.

5. Add the tomatoes, paprika, cayenne, salt, pepper, Bay leaf and water. Stir to combine ingredients.

6. Reduce heat, cover pan with lid and simmer for 25 minutes.

7. When cooking has finished, combine the corn starch with the ice water. Stir to make a paste. Add to the pan and stir continuously until mixture is thickened.

8. Serve over rice.

Servings: 4

Cooking Tips:

Put a damp paper towel under your cutting board to prevent it from moving.

Either dice the chicken after chopping the vegetables or use a separate cutting board for the chicken to prevent cross contamination.

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories   272.67

Calories From Fat (10%)   28.55

% Daily Value

Total Fat 3.34g   5%

Saturated Fat 0.61g   3%

Cholesterol 10.30mg   3%

Sodium 649.40mg   27%

Potassium 957.73mg   27%

Carbohydrates 53.06g   18%

Dietary Fiber 6.18g   25%

Sugar 13.67g

Sugar Alcohols 0.00g

Net Carbohydrates 46.88g

Protein 9.86g   20%

MyPoints 4.9

This is a super quick and easy recipe that packs a lot of punch and flavor for lovers of spicy food. If you want to make shrimp creole instead of chicken creole, use shrimp instead of chicken and add the shrimp during the last 3 minutes of cooking time. Do not overcook the shrimp.

While cooking skills are a very important part of preparing a recipe, the other part of the equation is good cookware. As you can tell by my other articles, I am a Wolfgang Puck fan. I wasn’t always a Wolfie fan. I had all of the “C” cookware and small appliances, but when we remodeled our kitchen, my husband wanted to switch everything to stainless steel instead of anodized aluminum. I reluctantly agreed to try the Wolfgang Puck cookware. Two weeks later, I donated my “C” cookware to my brother’s huntcamp, lol.

I am now the proud owner of  THREE, yes three, sets of Wolfie cookware and I have never looked back. Every year, he brings out several different sets with new pieces that I just have to have for different reasons, like holiday serving pieces and woks and other cool stuff. The quality can not be beat by the expensive products and, obviously, the price is fantastic. My first set is over ten years old and looks like I just took it out of the box.  Try out a set. This is a great deal on this Wolfgang Puck Stainless Steel 10-Piece Cookware Set. You won’t be disappointed

Venison Summer Sausage Recipe

{summer sausage}

These days and times, anything you can do to save money is a good idea. If you can add a health benefit to the mix, all the better. This is one of those recipes. It is very inexpensive to make and it is very low in fat. It’s a good thing!

The most expensive part of this recipe are the spices, but the good news is that you can make an absolute TON of summer sausage from the spices since it takes such a small amount per batch to make.  So, here it is. Enjoy.

VENISON SUMMER SAUSAGE

5 Lbs. Ground Venison
2 1/2  tsp Garlic Salt
2 1/2  tsp Black Pepper, Coarsely Ground
2 1/2  tsp Mustard Seeds
1 tsp  Hickory Smoked Salt
6 tsp  Morton’s TenderQuick
3 Tbs Liquid Smoke
1  tsp Garlic, Granulated

1. Combine all ingredients in a large mixing bowl. Mix well and place in the
refrigerator.

2. For the next two days, take out of the refrigerator daily, re-mix the
ingredients and return to the refrigerator. Keep the mixture tightly
covered.

3. On the third day, divide the mixture into seven equal portions and roll
each portion out into a roll.

4. Place the rolls on a rack over an oven broiler pan and bake in the oven
at 175 degrees for 13 hours. Turn each roll after the first six hours of
baking.

Nutrition (calculated from recipe ingredients)
———————————————-
Calories: 74
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 11.3mg
Sodium: 349.8mg
Potassium: 4.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 13.7g

Cooking Tip: You can serve this by itself, with crackers, or on rye bread with mustard. The crowd loves this one.

Comments: This is great to have on hand when unexpected Company drops by.

We will sometimes make a couple of batches a week and freeze each completely cooked roll, tightly vacuum sealed and it will keep for a long time, not that we know exactly how long, because we really go through this stuff.

Roasted Turkey and Giblet Gravy Recipe

It’s that time of year when turkey takes over as the main dish in almost every home in America. Yes, it’s time for Thanksgiving. There is a chill in the air, commercials for Christmas have started to run and rival football teams are practicing for that once a year showdown with their arch enemies.

So, just how do you cook a turkey? Well, there are more choices than you can shake a stick at as we say here in the South. I have cooked turkey in the oven in a All-Clad Stainless Roasting Pan with Rack and Turkey Forks and on a vertical roaster. I have rotisseried turkey using the Ronco Showtime Rotisserie, deep fried turkey using the Masterbuilt Butterball Indoor Electric Turkey Fryer and grilled turkey. You can say I know my way around turkeys, lol.

My preference in brands of turkey is, hands down, Butterball. This is a link to the Butterball site, which is a wealth of information on everything turkeys. They have recipes, videos and how-tos to help you out. Their turkeys also come with “lifters” to help you get the turkey from the pan to the platter the easy way.

The traditional way of cooking a turkey is oven roasting and the recipe that follows outlines that method. There are many ways to season your turkey from just salt and pepper all the way to spices and fruit. My favorite for poultry is a combination of Lawry’s Garlic Salt, Jane’s Krazy Mixed Up Salt, Oregano, sea salt and fresh ground pepper. I mix this in a bowl and use the back of a spoon to crush the mixture so that it releases the flavor and aroma. The quantity depends on what you are roasting. If you are roasting a 12 pound turkey, you’ll need about 1 1/2 cups of the mixture. I also cut lemons in half and stuff the cavity of the turkey with them after I rub a handful of the spices in there. This works for the pan roasting or the rotisserie roasting, either one.

One point that I would like to make is that you really need to have an oven thermometer, like the Taylor Precision Classic Oven Thermometer and check to make sure that your oven cooks at the correct temperature. If your oven runs hot or cold, you need to know this before you cook anything, much less an 18 pound turkey. They are not expensive and everybody should use one. They have a hook at the top and can easily be attached to the top rack and placed towards the back of the oven, out of the way.

If you are planning to use a frozen turkey, please defrost it using the refrigerator method. Allow one day of refrigerator defrosting per 4 pounds of turkey. Always put it on a shallow pan, like a baking sheet with low sides. So, a 12 pound turkey needs at least 3 days to completely defrost. You can do the cold water in the sink method, but I would avoid that one if I could. That one is 30 minutes per pound and a lot of water changes. Do you really want to baby sit a turkey and tie your sink up for 6 hours? I know that I don’t. Plan ahead and thaw that bird in the refrigerator.

So here we go Oven Roasted Turkey Recipe:

  • Preheat oven to 325 degrees. Remove turkey from bag. Remove giblet package. Drain juices and pat dry with clean paper towels. Add a handful of your spice mixture to the cavity and rub it in. Put the halved lemons in the cavity.
  • Place turkey lifter across full length of flat rack in a shallow roasting pan, 2 to 2 1/2 inches deep.
  • Tuck wings back to hold the neck skin in place. This will help stabilize the turkey in the pan and when you are carving it.
  • Place thawed or fresh turkey, breast side up, on the turkey lifter. Raise one loop over wings and breast, and the other loop over drumsticks. Rest loops on turkey, not over the edge of the pan during roasting.
  • Brush skin lightly with vegetable oil or spray with cooking spray to keep the skin from drying. Rub the turkey with your spice mixture.
  • Insert oven-safe meat thermometer deep into the lower part of the thigh muscle but not touching the bone.
  • Place your turkey in the pre-heated oven at 325 degrees.
  • When the turkey is about 2/3 done, loosely cover the breast and top of the drumsticks with a piece of lightweight foil to keep it from overcooking.
  • Use the roasting schedule below as a guide and start checking for doneness about 30 minutes before the end of recommended cooking times.
  • Your turkey is done when the Taylor Classic Style Meat Dial Thermometer reaches 180 degrees deep in the thigh. At this temperature juices should be clear, not reddish pink, when thigh muscle is pierced deeply.
  • Lift roasted turkey onto platter with turkey lifter and discard lifter.
  • Before carving, let your turkey stand 15 minutes to allow juices to set.

Roasting Schedule
4½ to 7 Lbs. cook 2 to 2½ hours
7 to 9 Lbs. cook 2½ to 3 hours
9 to 18Lbs. cook 3 to 3½ hours
18 to 22 Lbs. cook 3½ to 4 hours
22 to 24 Lbs. cook 4 to 4½ hours
24 to 30 Lbs. cook 4½ to 5 hours

Now, you may have noticed that I did not include any instructions for stuffing your turkey. We’re Southern and we make cornbread dressing, which is prepared separately. I have never stuffed a turkey, but if you want, go to the link to Butterball that I provided for you and they will show you how. You must be sure that your stuffing is at the correct temperature before serving it and they will give you instructions for that.

Just remember, this ain’t rocket science. You can do this, so don’t be afraid. Just be sure to take that giblet pack out and you’ll be all right, lol. I’m sure you know someone that didn’t know to do that when they made their first turkey.

So what do you do with the giblet package? Make giblet gravy, of course.

Giblet Gravy Recipe

  • Remove giblets from package and put in a stock pot. Add the neck if your turkey has one with it. Some brands don’t.
  • Add 1 can of chicken broth and about 3 cups of water. Add salt and pepper. Cover and simmer for 45 minutes to an hour.
  • When giblets are done, remove from the broth and save the broth for the gravy. Cut giblets into small pieces.
  • In a large sauce pan, make a roux. That would be a ratio of 2 tablespoons oil to 2 tablespoons flour per 1 cup of liquid. So the quantities above would be 1 can of broth = approximately 2 cups plus 3 cups water = 5 cups, so 10 tablespoons oil and 10 tablespoons flour. First, heat the oil until it is rippling in the pan, but not smoking. Add the flour and stir constantly until it is lightly browned and has the aroma of roasted nuts. This will take about 5 minutes. Do not skimp on this step. This is the essence of your gravy. Add your broth and stir until it is smooth and thickened.
  • Last step, add the diced giblets. A lot of people like to add boiled, sliced eggs to giblet gravy and we do in ours. Add them after you mix the giblets into the gravy.

The basic roux formula is one that I learned many years ago and it never fails. You may be cooking for two or twenty, but the formula always works, so I wanted to give you the formula so you can tailor it to the quantity that you need.

Now go impress your family and friends and show them how brave you are.

Crispy Homemade French Fries

{french fries}

Do you ever wonder why french fries at restaurants are so much crispier than the ones you make from scratch at home? Do you want to know how to make french fries that aren’t soggy and limp? The restaurants cut their potatoes in large batches and soak them in water until they are ready to fry them. They do this for two reasons. One reason is to remove the excess starch from the potatoes. The other reason is to keep them from oxidizing, or turning black, when they are exposed to the air. This french fry recipe follows that logic, but with a twist. I call it the double fry method. This will turn your homemade french fries into a masterpiece.

Crispy Homemade French Fries

Peel four russet potatoes and cut them the way you like. We like steak fries, so I cut them about 1/2 inch wide and about 1/4 inch thick. Soak the sliced potatoes in cold water for at least 30 minutes to remove the starch. After they have soaked, take them out of the water and pat dry. Heat your oil in your deep fryer to 325 degrees and cook your potatoes for 5 minutes. Remove the potatoes and drain on a wire rack. Increase your oil temperature to 350 degrees. Fry the potatoes again for about 2 more minutes or until they are as brown as you like.

I will usually go ahead and fry the main dish when I make these, like chicken or fish after the first frying. That way, when I do the second frying of the potatoes, they will be piping hot and ready to serve. Always salt them immediately when you take them out of the oil.  I like to use Lawrys Garlic Salt and paprika on mine.

Chicken Soup Cures Almost Anything

Chicken Soup

It really doesn’t matter what time of year it is when it comes to Chicken soup. This is the essence of comfort food. Feeling a little down? Chicken soup. Slight runny nose? Chicken soup. Feeling neglected by your significant other? Chicken soup. You get the picture.

Scientists have confirmed that chicken soup can help cure the common cold. Heck, we have known that all along, haven’t we? Anything that tastes this good has got to cure something.

Seriously, they have said it has something to do with the onions and garlic combination with the chicken broth. Regardless, feel free to use this recipe, but don’t try to low-cal it by using just boneless, skinless white meat or you’ll be missing out on the curative properties. Seems the scientists say you need the whole chicken, not just part of it.

CHICKEN AND RICE SOUP

3  pounds chicken, whole, cut up (leave out the giblets)
1 14 ounce can chicken broth
3  cups water
1  large onion, chopped
3  cloves garlic, minced
2  bay leaves
1  tablespoon dried oregano
1  tablespoon Janes Krazy Mixed Up Salt
1 1/2  cups uncooked rice

This recipe calls for the use of a pressure cooker which gives it a unique flavor and consistency.

If you’re going to use the pressure cooker method, combine all ingredients except the rice in the pressure cooker.  Follow your cookers instructions, which should be to cook for 20 minutes, remove cooker from heat and let pressure drop of its own accord.  After the pressure has dropped, remove chicken pieces, remove bones and skin and dice the chicken.  Return chicken to the pressure cooker and add the rice.  Bring the pressure back up and cook for five minutes, remove cooker from heat and let pressure drop of its own accord. Be sure and check your cookers capacity and make sure you do not exceed the fill level. Add the water last since you can decrease it without compromising the flavor if you have a smaller cooker. If you have to substantially decrease the water, decrease the amount of rice also.

If you’re going to make this in a regular stock pot, the same instructions will apply with the exception of times.  You will need to simmer this on low heat for approximately 1 hour.  After the chicken has been diced and returned to the pot, add the rice and cook for 30 minutes.  This will not yield the same creamy consistency as the pressure cooker method, however, if you wish, you may thicken with cornstarch by mixing two to three tablespoons of cornstarch with one half a cup of ice water, stir to combine and add to the soup, stirring until the soup is thickened. If you don’t like rice, substitute egg noodles, but adjust the time since egg noodles take less time to cook than rice. This freezes beautifully, so make a double recipe and freeze the leftovers, if you have any.

This is great served with a crusty roll or saltines.

Nutrition Facts
Serving size: 1 Serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
Salt and Pepper to taste

Amount Per Serving
Calories   97.07
Calories From Fat (11%)   10.27
% Daily Value
Total Fat 1.13g   2%
Saturated Fat 0.30g   1%
Cholesterol 15.44mg   5%
Sodium 352.03mg   15%
Potassium 209.49mg   6%
Carbohydrates 11.66g   4%
Dietary Fiber 0.73g   3%
Sugar 0.85g
Sugar Alcohols 0.00g
Net Carbohydrates 10.93g
Protein 9.40g   19%
MyPoints 1.9

So, the next time you are feeling under the weather or just want a soul soothing bowl of soup, try your Grandmother’s favorite – Chicken soup.

Salmon Stew, An Easy Dinner Recipe

If you are looking for an easy dinner recipe, then salmon stew can help you out.

Salmon recipes are very healthy for you and this one couldn’t be quicker. All you need are a few pantry staples that you can keep handy, milk and a saucepan. Now how simple is that?

Salmon Stew, An Easy Dinner Recipe

1 Can Salmon, Skin and Bones Removed
8 Ounces Evaporated Milk
8 Ounces Regular Milk
1 Onion, Chopped
3 Potatoes, Diced
2 Tbs. Butter
Salt and Pepper To Taste

1. Combine all ingredients in a sauce pan. Cover and simmer on low heat
until potatoes are done.

Nutrition (calculated from recipe ingredients)
———————————————-
Calories: 514
Calories From Fat: 220
Total Fat: 24.8g
Cholesterol: 117.3mg
Sodium: 731.1mg
Potassium: 1543mg
Carbohydrates: 41.3g
Fiber: 2.4g
Sugar: 4.4g
Protein: 32.2g
My Points: 12.84

Cooking Tip: Serve with oyster crackers.

Comments: Perfect for a cold, rainy night.

To save even more time, you can omit the potatoes if you like and this recipe is still delicious.

Buffalo Wings – The Ultimate Football Party Food

Buffalo Wings are one of the best things about a football party. They are simple to make and everybody loves them.

The origin of Buffalo Wings is the Anchor Bar in Buffalo, New York and they were first prepared and served in the early ’60s. There are at least five different version of how the recipe came to be, but regardless of whichever one is right, we are eternally grateful.

People prepare Buffalo Wings many different ways. Some use only the section called the drummet, some cut the tip of the thin part of the wing off, but, I leave it totally intact. My reasoning is that the tip gives you something to hold onto while eating it, lol. Just prep the wing any way you want to. The important part of wing making is the procedure anyway.

What is the procedure, you ask? This is so simple, there is no need to even put it in the standard recipe format.

Buffalo Wings

  • Deep fry your wings according to your deep fryer manual instructions.
  • Mix together equal parts of Texas Pete (or Crystal, or whatever is your favorite hot sauce) and melted butter.
  • Cover wings with sauce and toss to make sure the sauce totally covers your wings.

Now, how easy was that? Serve celery sticks and blue cheese dressing on the side and you’re ready to party. During a football game, I will typically make at least four to five batches of wings throughout the game. I don’t like my wings cold or soggy and they are so easy to make, I can whip up a batch in no time.

How To Make Homemade Pimento Cheese

Homemade Pimento Cheese is another one of our true Southern traditions. It is one of those recipes that have been handed down through the generations in my family.

Now, football time is upon us and, in my opinion, you just can’t have too many dip and sandwich recipes to choose from. Well, this one fits the bill for both occasions.

If you are looking for a quick snack or an alternative to the same old luncheon meat choices for a great sandwich, why not try Pimento Cheese? It’s cool and refreshing. This is such a versatile little mixture that can be used in many ways. This is not even a kissing cousin to the spreads offered by your grocer. No true Southern household would be without it. Try it yourself.

PIMENTO CHEESE

16 ounces sharp cheddar cheese, grated
1 large jar minced pimentos, drained
2 cups mayonnaise
2 teaspoons Lawry’s Garlic Salt
2 teaspoons Janes Krazy Mixed Up Salt
3 dashes Tabasco sauce

Blend all ingredients either by hand in a large bowl or in a food processor.  If you like a “chunky” spread, mix by hand.  If you prefer a “smooth” spread, use the food processor. Adjust the salts and Tabasco to taste.  When this is mixed initially, it needs to be “soupy” as if you have too much mayonnaise.  The cheese will “soak up” the mayonnaise after it sets up.

This should be made one day in advance of serving.  Use for sandwiches or as a spread for crackers. You can also use it as a dip for a vegetable tray.

A vegetable tray paired with homemade pimento cheese can really add to your table at a party.

The colors are beautiful and the tray can be used as a centerpiece. Use a large round platter, put a bowl in the center for the dip, which could be onion, ranch, blue cheese, pimento cheese, or whatever your favorite happens to be, and group the items in a line from the center to the edge. Use cherry tomatoes, celery, bell pepper, broccoli, cauliflower, cucumber strips, carrots, olives, cubed cheese and anything else that you like.

Make sure you have enough room in your refrigerator for the tray to keep it cool. If you don’t, put each group of items in a resealable plastic bag to save space in the refrigerator and arrange the tray when guests start to arrive.

Servings: 16

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories   233.17
Calories From Fat (73%)   170.00
% Daily Value
Total Fat 19.27g   30%
Saturated Fat 7.42g   37%
Cholesterol 37.40mg   12%
Sodium 899.86mg   37%
Potassium 50.14mg   1%
Carbohydrates 8.24g   3%
Dietary Fiber 0.03g   0%
Sugar 2.03g
Sugar Alcohols 0.00g
Net Carbohydrates 8.20g
Protein 7.49g   15%
MyPoints 6.3

You can substitute anything you want if you don’t like sharp cheddar cheese. I have even made one half of the cheese medium cheddar and the other half Monteray Jack with jalapeno peppers – now that one has a kick! You can even add softened cream cheese if that is one of your favorites. One of the very best thing about making everything from scratch is that you can make it to suit your own taste.

This really is as simple to make as it looks. All you need is a grater, a spoon and a mixing bowl, unless you use the food processor method, of course. So, go dust off that mixing bowl and make something great for your family to enjoy while watching the game.

How To Cook Southern Pinto Beans

I get asked how to cook Pinto beans all of the time.

I guess one of the reasons for that is because we use Pinto beans in a lot of our recipes. They are great for soups, stews, chili and even dips. Not to mention that they are great all by themselves, served as a side dish.

I will cover the basic stovetop method with the following Pinto bean recipe here.

2 Lbs Pinto Beans, Dried
1/8 Lb Salt Pork
2 tsp Chili Powder
1 Tbs Cayenne Pepper
1 Tbs Crushed Red Pepper Flakes
1 Tbs Janes Krazy Mixed Up Salt
1 Tbs Lawry’s Garlic Salt
1 Tbs Oregano, Dried
1 Tbs Beef Bouillon

  • Sort beans according to package directions. Remove the broken and discolored beans.
  • Wash thoroughly. Cover in cool water and lift them out of the water into the stockpot. You may need to do this two or three times to remove all of the dirt, depending on your region of the country.
  • Cover with water and soak overnight, or do the ‘quick soak’ method. The quick soak method is when you put the beans into the stockpot and cover with at least 3 inches of water over the top level of the beans. Bring the pot to a boil, cover and remove from the heat. Let this stand for 1 hour.
  • Add the rest of the ingredients. Cover and bring to a boil. Reduce the heat and simmer, covered, for 2 1/2 to 3 hours.
  • If you want the liquid thickened, tilt the lid during the last hour of cooking.

Servings: 10

Cooking Tips For Southern Pinto Beans

For a healthier alternative, substitute 4 Tablespoons of Extra Virgin Olive Oil for the salt pork. It’s not Southern, but it is still very tasty. Pinto Beans are the backbone of many of our soup, chili and stew recipes. We always cook a large batch and freeze the leftovers to be used in many recipes.

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories   178.65
Calories From Fat (28%)   49.69
% Daily Value
Total Fat 5.57g   9%
Saturated Fat 1.88g   9%
Cholesterol 5.08mg   2%
Sodium 686.36mg   29%
Potassium 427.80mg   12%
Carbohydrates 24.67g   8%
Dietary Fiber 8.68g   35%
Sugar 0.11g
Sugar Alcohols 0.00g
Net Carbohydrates 15.99g
Protein 8.66g   17%
MyPoints 3.2

The next method of cooking Pinto beans is for using a Crockpot.

  • Always pre-soak using the method of your choice from the directions listed above. Make sure you have the 3 inches of water to cover the beans.
  • Taste and adjust by adding more of the spices during the last hour of cooking since slow cooking tends to deplete the flavor of your spices.
  • Use the high or low settings that work best for your schedule. If using low, cook for 10 to 12 hours. If using high, cook for 6 to 7 hours.

Lets look at the pressure cooking method.

This one depends on the type of pressure cooker you will be using. If your pressure cooker is the stovetop style, you will need to pre-soak overnight – no exceptions. Dried beans will foam when they are cooked in a stovetop pressure cooker, so soak overnight, drain and use fresh water. Add the rest of the ingredients and cook for 45 minutes.

Digital pressure cookers are a little more user friendly. I use the Wolfgang Puck digital pressure cooker and it does not require pre-soaking at all. Yeah, I feel the digital pressure cooker envy, lol. Just throw all of the ingredients in there, make sure you have about 4 inches of water above the beans, use the meat setting and let ‘er rock and roll for 1 hour. However, that is the only one I have, so if you have a different brand, please check your manual for instructions for dried beans and go by that.

No matter what type of pressure cooker you use, let the pressure drop of its own accord, do not release the pressure by hand.

Pinto beans are not only versatile, but very good for you. Pinto beans are among the most nutritious of all of the plant foods. They are high in protein, B-complex vitamins, iron, potassium and other minerals. They also provide large amounts of fiber, including the soluble type, which are important in controlling blood cholesterol levels.

Well, I think I have covered all of the different methods on how to cook Southern Pinto beans, but if you think of another one let me know.