Pintos With Pizzazz
By Holly B., Louise B., Donna D. and Julie D. from Brenham Junior High, Brenham/Texas.
One bite of our scrumptious Pintos with Pizzazz will make even the pickiest eater a bean lover. When you take a bite of our perfectly tender beans an explosion of flavor will fill your mouth. Hints of garlic, onions, salsa and pepper blended perfectly to satisfy any palate will fill your senses. Pintos with Pizzazz can be paired with almost any entrée but are best served with Mexican inspired dishes.
Serving size: 1/2 Cup
|From Saturated Fat||.05%|
|Ingredient||6 servings||50 servings|
|Dry Pinto Beans||oz/10||lbs/5|
|Water||cups/3 1/3||gallons/1 3/4|
|Garlic Powder||tsp/1/4||tsp/2 1/4|
|Chili Powder||tsp/1/2||Tbsp/1 1/2|
Recipe for 6 Servings:
Weigh out 10 oz of dry pinto beans Wash and drain beans. Soak beans in 3 cups of water overnight. The following morning, add an additional 1/3 cup of water and start to cook beans on medium heat. Bring to a rolling boil. Reduce heat and simmer with lid tilted for about 1 ¼ hours or until tender. May need to add additional water (about 2 cups) during cooking process if beans become dry. Midways through the cooking process add salt, pepper, garlic powder and chili powder. Mix up one package of butter buds according to package directions. Sautee onions in ½ T butter buds sauce until tender. Add to beans and continue cooking. Add salsa to pot of beans during the last 5 minutes of cooking time. Once beans are completely cooked. Pour beans in steam table pan for serving. Use 4 oz spoodle to serve.
Recipe for 50 Servings:
Weigh out 5 lbs dry pinto beans. Wash and drain beans. Soak beans in 1.5 gallons of water overnight. The following morning, add an addition ¼ gallon of water and start to cook beans on medium heat. Bring to a rolling boil. Reduce heat and simmer with lid tilted for about 1 ¼ hours or until tender. Add additional water during cooking process if beans become dry, Midway through the cooking process take ¾ cups of juice from the beans and mix in salt, pepper, garlic powder and chili powder. Set aside until step 7. Empty 1 oz of butter buds (1/4 package) into a container. Gradually add 1 cup of warm water while stirring until dissolved. Sautee onions in butter buds sauce until tender. Add mixture with spices from step 5 and sautéed onions back to the pot of beans and continue cooking until tender. Add salsa to the pot of beans during the last 10 minutes of cooking time. Once beans are completely cooked. Pour beans in steam table pans for serving. Use 4 oz spoodle to serve.