The Beans That Scored 100
Whenever I get the chance to head to a Price Chopper store (which, sadly, is not too often), I make amazing new finds! I always come home with bags full of new things.
My friend Joanna, who blogs over at Fitness and Spice, has the same experience at her local Hy-Vee in Nebraska. She often blogs about her shopping experiences, discovering interesting products with NuVal scores. Joanna even found this product!
I guess that’s one you only find in the Bible Belt!
Luckily, I was able to make two trips out to Price Chopper back in December. My son, the First Grader, had a half day so we had a “Go With Mommy to Work” afternoon and hit the Price Chopper store in Marlborough, MA. It was there that I found these amazing Pinto Beans on the shelf. Check out that NuVal score: 100!!! They were off the shelf and into my cart in a heartbeat. I do that a lot on my store visits. It’s so easy when I can see the scores! So, I stock up on high-scoring staples: canned tomatoes, pasta, pasta sauce, rice, snacks, cookies, crackers, etc.
I’ve used most of my high-scoring finds in my family recipes, but those Pinto Beans are still sitting on my shelf. What to do with them, what to do with them….
So far, my Google searches on Pinto Beans are leading me to sites like www.hillbillyhousewife.com. No, I’m not kidding. The Pinto Bean recipe on hillbilly housewife adds, and I quote, “2 to 4 ounces margarine or bacon or salt pork or 1/4 cup bacon grease.” Oh my!
I’m sure that you, my faithful readers, have some MUCH better ideas. Please bring them on so that I can dust off that can of Pinto Beans and make them into something yummy.
Anyone, Anyone, Bueller?
Cookie GiveAway Winner
Congratulations to Commenter #13, Sue! She is the winner of yesterday’s Cookie Giveaway. Delicious cookies are headed your way.
Now back to the Question of the Day
What would you do with those Pinto Beans?
Posted by: Melissa 20 comments
Posted in: Pinto Beans, Price Chopper
Tags: Pinto Beans, Price Chopper
on Jan 13th, 2010 at 7:47 am
i would make some vegetarian chili or make my own ‘refried’ beans – just smush them up and add to a pan of sauteed onion/garlic, heat, and add some cumin, chili powder – whatever you like – and stir in some green onions at the end. YUM! (if it’s too thick you can always add veggie broth during cooking!)
on Jan 13th, 2010 at 9:18 am
I figured the perfect bean would be dry. Interesting.
on Jan 13th, 2010 at 9:31 am
I usually go with black beans, but I will have to give Pinto a try. I think they would be good in this soup:
http://twopeasandtheirpod.com/black-bean-and-sweet-corn-soup-with-cilantro-and-lime/
or this salad:
http://twopeasandtheirpod.com/black-bean-avocado-and-mango-salad-with-cilantro-and-lime/
on Jan 13th, 2010 at 9:45 am
Heading to Meijer (Commerce Township) today to explore the NuVal scored products!
on Jan 13th, 2010 at 10:31 am
I just used these beans last night in this recipe. I love them because they are the only brand with BPA free cans. My husband who is a meat lover, loved this meat free meal.
Stuffed Peppers
4 green peppers with tops cut off and cleaned out
1 1/2 cup of cooked brown rice
1 can pinto beans rinsed
1 onion chopped
garlic
salt/pepper/chili powder/tomato powder/cumin
1 can diced tomato
-brown onion, then add seasoning and beans until browned
- stuff peppers and pour tomato over top (I cooked them in a slow cooker for 3 hours on low or 1 1/2 on high) I am sure you can use the oven but the peppers came out so good in the cooker.
We also added cheese at the last 1/2 hour and then pour tomato over top once cooked.
on Jan 13th, 2010 at 10:46 am
I bet you could find a great vegan of vegetarian chili to make them into
on Jan 13th, 2010 at 11:32 am
I’d probably eat them as a sweet potato topper.
on Jan 13th, 2010 at 11:37 am
1 can each (or the soaked equivalent) of pinto, nothern beans and black beans
1 can (or the frozen equivalent) of corn
1 can of diced tomatoes. of if you hate the texture of tomatoes like I do, crushed tomatoes work better
1 packet (or the homemade equivalent) of taco seasoning
Dump into a pot. Heat through. Serve with sour cream, maybe some shredded cheese, and crushed corn chips for “croutons”. This soup also freezes well if you want to freeze the extras, or make a double batch.
on Jan 13th, 2010 at 11:57 am
Garlicky Pinto Beans, of course!
http://www.realsimple.com/food-recipes/browse-all-recipes/garlicky-pinto-beans-00000000012496/index.html
on Jan 13th, 2010 at 1:25 pm
i just made bean burgers with pintos and black beans in the other night!
combine beans (i used 1 can pinto, 1 can black), 1/2 chopped onion (any kind), spices (anything to suit your taste–cumin, S&P, etc.), 1/2 c cornbread batter (any prepared mix or one from scratch will do–i used a vegan gluten-free recipe) in a food processor. stir in corn (i like whole kernels so i don’t process these). saute in a greased pan for about 2-3 minutes each side.
you can definitely do these burgers without cornbread batter but i think it adds a nice layer of flavor. there is also no limit to the number of extra veggies you can mix in or types of beans you can use.
on Jan 13th, 2010 at 1:41 pm
chili – definitely chili
Why does this kind score 100? Is it the cans?
on Jan 13th, 2010 at 2:25 pm
Bible spread? That scares me Melissa… Chili of course!
on Jan 13th, 2010 at 4:50 pm
My favorite pinto bean recipe is mushroom chili from Vegetarian Times:
Ingredients
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
14-oz. can diced tomatoes with green chiles
1 Tbs. tomato paste
15-oz. can navy beans, rinsed and drained
15-oz. can pinto beans, rinsed and drained
1 Tbs. balsamic vinegar
1 scallion (white and light green part), cut into 1/2-inch pieces
Cilantro for garnish
1/2 lb. cremini mushrooms
1 Tbs. extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 medium portobello mushroom, stem removed
1/2 lb. fresh shiitake mushrooms, stems removed
Instructions
In medium saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion has softened, about 5 minutes.
In food processor, combine all mushrooms and process until coarsely chopped. (You should have about 5 cups.) Add mushrooms, chili powder, cumin and oregano to saucepan and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes.
Add tomatoes, tomato paste, beans, vinegar and 1 cup water to mushrooms. Bring to a boil. Reduce heat and simmer, uncovered, until mixture has reached desired thickness, about 10 minutes. Stir in scallions and adjust salt to taste. Serve sprinkled with cilantro. Serves 4.
on Jan 13th, 2010 at 7:13 pm
I made homemade refried-like black beans a few weeks ago just by dumping a can of black beans into a blender and tossing in a few spices. I wonder how that would work with pinto beans? And then you could smear it on top of some Bible Bread! HA!
on Jan 13th, 2010 at 8:51 pm
Thanks to everyone for all these great recipes. I better go buy some more Pinto Beans so I can try them all out!
Melissa
on Jan 13th, 2010 at 9:21 pm
I would make a hummus with pinto beans instead oh chickpeas
on Jan 13th, 2010 at 9:45 pm
I would eat those pinto beans over a piece of cornbread made with Smart Balance Light!
on Jan 13th, 2010 at 10:14 pm
I love this – great recipes everyone! This is my favorite veg. chili recipe. I love the IIN recipes. http://www.integrativenutrition.com/resources/RecipeDetails.aspx?catId=1&recipeId=14
on Jan 14th, 2010 at 10:20 am
I would use it to make a Hummus type spread.I love that sort of thing on my salads and sandwiches:-) cc
on Jul 22nd, 2010 at 2:09 pm
I’d trade them for the red beans I usually use in my chili!