MENU
 

Dr. Tim Says...

Chicken skin: to eat, or not to eat 06/19/17
Change is here 06/12/17
Medical technology 03/27/17
The science behind the DASH diet, an overview: Part Two 08/01/16
The science behind the DASH diet, an overview: Part One 07/25/16
How the Standard American Diet (SAD) affects the brain (Part Two) 05/26/16
How the Standard American Diet (SAD) affects the brain 05/23/16
All "Dr. Tim Says..." Columns

Chef Tim Says...

Deviled Eggs 04/24/17
Roasting Fruit 04/03/17
Papadum 03/20/17
Capers make it better 02/06/17
Mustards: The Christmas Basket Challenge, Part 5 01/26/17
Canned Tuna from Spain: The Christmas Basket Challenge, Part 4 01/16/17
Ginger and Rice Noodles: The Christmas Basket Challenge, Part 3 01/12/17
All "Chef Tim Says..." Columns



 

Chef Tim Says....



Recipe in Pictures

Cowboy Pinto Beans

I'm not sure why this recipe makes me think of the Wild West, but they do. Maybe it's the combination of molasses and cumin. Maybe it's that I can imagine them being made in a big pot over an open flame. Either way, these make a great accompaniment to steaks or burgers. The key is to cook the beans fast for about ten minutes on medium-high heat. Stir them often in that first ten minutes and then reduce the heat to very low and simmer, covered. Stir them only occasionally. The stirring will break up a few beans and help thicken the sauce.

Here's the detailed recipe for Cowboy Pinto Beans. You can print the recipe by clicking the print icon at the top of the right-hand column to open a new window without the images, then use your browser's "Print" function.

Techniques not shown: