A better Pinto Beans Recipe

OLS · 07-02-2013, 08:46 AM

Peter, I have started adding roux to every cajun dish I make, and my mother tells me, "OH no, you NEVER use a
roux in THAT dish. I tell her, yes you do, at least the way I DO it. I think it is the roux that makes these beans
so good. It certainly makes them completely devoid of any need for RICE, which seems to be a sin in cajun country.
I can eat this recipe like a stew, although for large families, rice is still a good idea, helps em go around better.

Once you feel like you can make a roux without A: burning it and B:, making it too pale, you are ready
to advance to THIS RECIPE.

07-02-2013, 08:46 AM	#1
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: A better Pinto Beans Recipe Peter, I have started adding roux to every cajun dish I make, and my mother tells me, "OH no, you NEVER use a roux in THAT dish. I tell her, yes you do, at least the way I DO it. I think it is the roux that makes these beans so good. It certainly makes them completely devoid of any need for RICE, which seems to be a sin in cajun country. I can eat this recipe like a stew, although for large families, rice is still a good idea, helps em go around better. Once you feel like you can make a roux without A: burning it and B:, making it too pale, you are ready to advance to THIS RECIPE.