ADVERTISEMENT
- Real Recipes from Real People -

Pinto Beans Cooking Tip for Beth

Misc.
I have heard that hard water can cause beans to never become tender. Try bottled water.
MsgID: 0072048
Shared by: Ra - Texas
In reply to: Recipe(tried): Pinto Beans Cooking Tip for Beth
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Beef Strongroff with Safeway Soup
  • Safeway makes a wonderful fresh Mushroom soup full of mushroom made with wine, nothing like cream of mushroom soup.It is in the deli section. I have discoverd a great way to use it besides just a bowl of soup! Take thi...
  • Royal Dough Chicken Pie (Pastel de Pollo de Masa Real)
  • ROYAL DOUGH CHICKEN PIE (PASTEL DE POLLO DE MASA REAL) "This pie crust recipe is unbelievably easy and can be used either for the best chicken pie ever or for the guava pastries that have become so ubiquitous in South...
  • Your Favorite Cereal Muffins
  • YOUR FAVORITE CEREAL MUFFINS "Use any cereal in your cupboard for these wholesome stir-together muffins." 2 cups all-purpose flour 1/2 cup granulated or brown sugar 1 tablespoon baking powder 1 teaspoon ground cinnam...
  • Batterway Whole Wheat Bread or Rolls (Red Star Yeast)
  • BATTERWAY WHOLE WHEAT BREAD OR ROLLS 2 cups whole wheat flour 4 cups sifted all-purpose flour 4 tsp. salt 2 1/2 cups warm water (110-115 degrees F) 2 pkgs. Red Star Active Dry Yeast 1/4 cup soft vegetable shortening 4...
  • Chicken Macaroni Salad with Variations (1970)
  • CHICKEN MACARONI SALAD 3 cups elbow macaroni, cooked, drained, cooked (about 6 ounces uncooked) 1 cup diced celery 2 cups diced cooked chicken 2 tablespoons minced onion 1/2 cup mayonnaise or salad dressing 1 teaspoon...
ADVERTISEMENT
  • Egg-free Milk-free Chocolate Cake
  • EGG-FREE MILK-FREE CHOCOLATE CAKE 1 cup all-purpose flour (120 g) 1 cup white sugar (200 g) 3 tablespoons cocoa (45 mL) 1 teaspoon baking soda (4.6 g) 1 teaspoon baking powder (4.6 g) 1/2 teaspoon salt (3 g) 1 cup wat...
  • Sauteed Zucchini (with onion and tomatoes, 1970's)
  • SAUTEED ZUCCHINI "A flavorful side dish that becomes a hearty main dish with the addition of cooked macaroni." 1/4 cup oil 1 large onion, chopped (about 1 cup) 1 1/2 pounds zucchini, diced (about 4 cups) 3 large t...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Pinto Beans Cooking Tip for Beth
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!