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Posts Tagged pinto beans

Asian Cabbage Rolls with Spicy Pork

From your share:
2 cups dried cranberry, kidney or pinto beans, soaked overnight and drained
1 fresh or canned plum tomato, seeded and diced (using the tomato from the share)

From your kitchen:
3 slices lean bacon, diced
6 chicken breasts and/or thighs and drum sticks
Coarse salt and freshly ground pepper
Flour for dredging
1 medium onion, chopped
2 celery ribs, chopped
1 garlic clove, minced
3/4 cup dry white wine
2 tablespoons chopped flat-leaf parsley
From your garden:
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary

Put beans in a three-quart sauce pan, cover to one inch above the beans with cold water and bring to boil. Turn off heat, cover pot, let the beans stand in hot water for an hour. Drain off water, cover beans with fresh water and bring to boil. Turn down heat and simmer beans, partly covered until they are tender, about 50 to 60 minutes. Drain beans, preserving liquid.

Cook bacon in large skillet over medium heat, stirring frequently until it is browned but not crisp, about 10 minutes. Using a slotted spoon, put bacon on paper towels to drain, leaving fat in skillet.
Pat chicken pieces dry, season with salt and pepper and dredge them in flour, shaking off any excess. Heat bacon fat over medium-high heat. When it is hot, add chicken pieces and cook them, in batches if necessary, turning them once until they are golden brown and crisp — about 15 minutes. Remove chicken to Dutch oven and pour off all but two tablespoons of the fat from bacon. Return cooked bacon to pan. Add onion, celery and garlic and cook until they are wilted, about five minutes.

Increase heat to high, add wine, bring to boil, scraping up the brown bits from bottom of pan. Pour mixture over chicken, cover pot, cook over medium-high heat for three minutes. Add beans, thyme, rosemary, salt and pepper to taste and two cups of reserved bean cooking liquid. Stir well, bring to boil, turn down heat and simmer, covered, for about 15 minutes, until chicken is done. Beans may absorb some of the liquid; add more bean juice so there is plenty of sauce.

Taste and adjust seasoning. Put chicken, beans and sauce into serving dish and sprinkle with diced tomato and parsley.





Crockpot Pinto Beans

From your share:
1 pound dry pinto beans

From your kitchen:
6 cups broth (or water)
1 teaspoon sea salt (add more if desired) to taste
1 tablespoon bacon fat (or 2 pieces of bacon, or a ham hock, omit if vegetarian)

Rinse and sort beans
Soak beans overnight covering with 1-2” of water
Drain beans and place in a crock pot. Add 6 cups of water and a bay leaf if you want a vegetarian dish. Add a ham hock or bacon for flavor otherwise
Season the beans as desired after they are tender Depending on how dry the beans are this process can take 3-5 hours.
Season beans with salt and pepper and some chili powder and they can be served immediately or added to other recipes.


From: All



Pinto Bean Dip

From the share:
pinto beans

From the kitchen:
1 T white vinegar
3 slices of jalapeno pepper, canned or fresh
1/2 t salt
1/2 t sugar
1/4 t paprika and onion powder
1/8 t garlic powder and cayenne pepper

Place drained pinto beans into the bowl of a food processor.
Add listed ingredients and blend until smooth

From: all



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