OK, You know the ending to that rhyme, but let's not go there shall we! Contrary to the impression some folks have gotten from this blog, I'm not the only cook in the Ogle Casa. My lovely bride is just as handy and better looking to boot! She makes all kinds of dishes on her own and we work well together, wink, wink! Today, Sunday it's a cool and rainy day in the great state of Tejas, so we are cooking comfort foods. She is making her oh so versatile and delicious Mexican style pinto beans and I'm roasting a whole chicken a little later and we will both collaborate on a homemade Poblano pepper, corn and pepper jack cheese cornbread. I've added the recipe for the beans in the recipe section and will add the rest of the meal a little later. This makes a large batch which you can freeze in quart bags and bring out another time. So eat them beans hombre's and senoritas and make your heart feel GREAT!
The
pinto bean is a variety of common beans (
Phaseolus vulgaris). It is the most common bean in the United States and northwestern Mexico, and is most often eaten whole in broth or mashed and refried. Either whole or mashed, it is a common filling for burritos. The young pods may also be harvested and cooked as green pinto beans.
In Spanish, they are called
frijol pinto, literally "speckled bean", and in South America it is known as the "poroto frutilla", literally "strawberry bean". In Portuguese, they are called
feijão carioca in Brazil (literally "
carioca bean") and
feijão catarino in Portugal. It is named for its mottled skin (compare pinto horse), hence it is a type of mottled bean.
Tasty recipes my dear!!
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