PANTRY DINNER: Bean Basics

Those beans you bought during your pantry stock-up were a great idea. Healthy, comforting, needing limited shelf space but offering endless options. Here, I happily share two of our family favorites -- both from my mom's arsenal of amazing recipes.

We make beans often through Winter. With the cool and enclosed-for-the-good-of-all Spring, we've kept right on enjoying the relaxed comfort and house-filling aroma of beans (#StayHome #QuarantineandChill). 

Joanne's Pinto Beans

• 1 lb dried pinto beans
• 1 large ham hock
• 1 yellow onion, diced
• 2 bay leaves
• 2 garlic cloves, chopped
• 6 cups of water
• Salt and pepper to taste (add both when cooking is done)

Rinse, sort and soak beans overnight. Drain water and rinse beans again. Place all ingredients into a crock pot, with water covering all the beans and most of the ham hock. Cook on high for 6 hours.

For serving

10 corn tortillas

Small red onion, diced

Two tomatoes, diced

Shredded cheese

Sour cream 

Crystal hot sauce

Joanne's White Beans

• 1 lb dried white beans
• 1 lb breakfast sausage links or bangers
• 1 white onion, diced
• 2 sprigs of rosemary
• 2 sprigs of thyme
• 3 sprigs of dill
• 3 sprigs of parsley
• 2 garlic cloves
• 6 cups of water
• Salt and pepper to taste (add both when cooking is done)

Rinse, sort and soak beans overnight. Drain water and rinse beans again. Tie herbs together with kitchen twine. Place all ingredients into a crock pot, with water covering all the beans. Cook on for 6 hours on high.

For Serving

Pesto -- I make one with dill, mint and walnuts

Crusty bread