Pinto Beans a Musical Fruit
Pinto Beans Hearty-Healthy and Musical
Beans Beans a musical fruit
The more you eat
The better you feel
So have pinto beans for every meal
Pinto beans musical fruit
Makes your britches go
Rooty toot toot!
As a boy who grew up in the country and never a stranger to having a big helping of pinto beans for supper time meals, the little poem I recorded to introduce this article must be familiar to a lot of people. Of course, the version above is the G-rated version. I did not use the more popular version we recited at school when pinto beans were served in our school dining hall. We had pinto beans almost every week and in the 5th grade our teacher would always have her Pine scented aerosol can handy to sweeten and refresh the air from any foul odors that might be somehow escape from the students in her classroom that afternoon. Of course, we always found it rather humorous when the silence in the classroom suddenly was broken by an unmistakable sound reserved for quieter places. She adamantly claimed she had allergies and that she just didn't like the smell of the onions on almost everyones breath after having eaten them with their school lunch of pinto beans.
Pinto beans and any other dried bean has always been a staple in our diet. My mom would put on a pot of pintos she had carefully looked to remove any gravel that might have gotten into the package of dried beans purchased at the A&P Grocery store. When we were children she would always put a ham bone into the pot of beans to season. She cooked the beans for a long time in water allowing ample time for the ham remaining on the bone to get completely cooked. The juices from the pot of beans was as good as the beans themselves.
We always had corn bread with our pintos. Us country folk have a term we often use, "crumble in" which simply means we would take a piece of corn bread and crumble it on our plate and spoon the pintos and juice over the corn bread. A good sweet onion was all that was necessary to complete our meal and we washed it down with ice cold sweet milk. For a change and when it was available buttermilk worked just as well. Mama always made chow chow relish and a jar didn't last long when we had a pinto bean meal.
Greens such as curly mustard, Kale were sometimes also cooked to go with a meal that included pinto beans. In the Spring creasie greens added a seasonal touch and was thought to also be a Spring to Here again "pot licker" or the juice seasoned with pork made for some tasty vittles. On New Years when collard's are the favored greens, we sometimes have pinto beans instead of the traditional black eyed peas. The black eyed peas have been traditionally thought to represent joy for the coming year so having a good helping of pinto beans certainly would also qualify.
Some years ago I stopped by my mom and dads after my work day. Mama had a big pot of pintos and ask me if I'd like a bowl? She quickly commented , "You probably will not like em cause I cooked them in ginger." She had read in a cook book that cooking pintos in ginger lessons the effect of flatulence commonly associated with eating dried beans. Heck, I always thought that was part of the fun of eating pintos! I tried a bowl of her gingered up beans and though not bad, I'd would have preferred some cooked with a ham bone.
I still love my pintos and had me some today for lunch; hence, my inspiration to write. The scientific name for beans of this type is, Phaseolus vulgaris which sounds sounds kinda nasty to me. The bean came from South America but has spread world wide and remains a staple in many Latin American and South American countries as well as Mexico. The pinto has protein and other important vitamins and minerals. See the information copied and included from the web:
Nutritional Target Map
2.73.8Fullness FactorND Rating
OpinionWeight loss:Optimum health:Weight gain:
The good: This food is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Phosphorus and Manganese, and a very good source of Dietary Fiber and Folate.
Caloric Ratio Pyramid
My mom cooked her beans almost all day and they were always very good. Today with kitchen aids such as a crock pot and pintos may be cooked slowly usually around 7 hours. This works great for moms who work and don't have time to cook the traditional way. As a high school boy, my best friends mom always cooked a big pot of pinto beans on Saturday. We would work cutting firewood to sell to make some extra money. When dinner time came, we would just go inside and help ourselves to a big bowl of those pintoes and some fruit cocktail cake for dessert. Our hunger was immediately satisfied!
Yellow eyes are just as good and October shelly's also make for a simple working mans meal. The October shelly's would be canned and required only opening the Mason jar and heating.
More by this Author
While serving my country in the USAF my second permanent change of station was with the 4783rd Surveillance Squadron. We had our living quarters on Laredo AFB, Laredo, Texas but we worked on a SLBM Radar Unit 15 mile...
It's that time of year once again here in the Blue Ridge with many of our favorite fresh vegetables becoming available either from family gardens or from roadside stands and U-pick farms in the upstate of South...
During the 1950's as elementary school students were were given cod liver oil regularly at school. At home our parents gave us home remedies for upset stomach, worms, and the common cold.