So, I borrowed this book from the library and was inspired to make some pinto beans. I'm tempted to buy this book but I'm not sure I really need it.
First I soaked the beans overnight, then covered them with fresh water and added an onion, some garlic and bay leaves and cooked them for around 1 1/2 hours. Here are my pintos after that.
I made a ton of beans, so I packed up two big containers of these beans and froze them. I'm thinking refried beans/nachos. Yum! I turned the rest of the beans into Druken Beans using a recipe from Heirloom Beans. I sauteed bacon, onions, jalapenos, garlic and mushrooms, and added them to the beans which I'd simmered with a beer, Drunken, right? Here are my Drunken Beans.
Don't they look great? I served them with cheese on top and cornbread and salad on the side. I really like Deborah Madison's basic cornbread recipe from Vegetarian Cooking for Everyone. Her method creates a really nice crust. I add-in grated cheese, diced jalapenos, and frozen corn.
My daughter said she was 100 thumbs up on the corn bread, but likes my black beans better. She was a little confused about the mushrooms.
Edited to add: Here is the direct link to the cornbread recipe, look at the bottom of the newsletter. I added one cup of grated cheese and a couple of diced jalapenos to the batter. I remove the pepper seeds, since I am feeding a little one.