This is one of our purchases from our Saturday shopping at Sam's.
10 pounds of beans for $8.64
nutrition facts
high fiber
low sodium
diets including beans may reduce the risk of heart disease & certain cancers
serving size 1/4 cup, dry
0 fat, 0 cholesterol, 15mg sodium, total carbs 22g, dietary fiber 14g, sugars 1g, protein 7g,
60 calories
Bottom line, beans are healthy & good for you.
They're cheap and easy on the budget.
3 cup bags enough for 8 meals
$1.08 per bag
Hubby & I both like beans & cornbread, but
we wouldn't want to eat them weekly, maybe every 6 weeks would be okay.
I did a little search on Pinterest for pinto bean recipes.
Here are a couple I may try.
Now this next recipe looks interesting.
I'm not sure I'm going to try this one.
It's sweet, not savory, still not sure I'm willing to make it.
Do you blame me?
5 comments:
No I don't blame you. Just doesn't sound right does it...a pinto bean in a pie. I do love my beans and cornbread...grew up on then.
Pinto beans in one of the Bisquick casseroles might work. I made white bean chicken chili for the first time recently, and it was a nice change from red beans and beef. This is good bean weather (: Enjoy!
Think I, too, would pass on the pie. So funny to see your bag of beans as I have a bag of navy beans (but just ONE pound) on my kitchen counter right now (to remind me to soak them tonite). I have never made pinto beans. I'm not sure I know what they taste like. I may have to try them. I use the navy beans because my hubby's mom made baked beans out of them and gave me the recipe. I've made the baked beans for year. It is just the ticket on these frigid days---takes 6 hours at 300 to bake. Warms the house and smells great. Let us know how your pinto recipes turn out.
We love beans too! Mary loves it when I make butter beans (large dried limas) cooked in chicken broth and ham chunks. So good on a cold winter's day with corn bread:)
We ate pinto beans when we lived in Texas but for some reason when we came back south, went back to navy beans and cornbread.
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