There is no difference between “Fat Back” and Salt Pork. One and the same!! They are “Zachary”. Now let me direct your attention to Blog 14, this is IMPORTANT, if you do not wish to have flatulant or gassy beans!
You cannot use a metal or a solid wooden spoon. It must be a slotted wooden spoon. The Scientific explanation is that when you rotate the spoon clockwise 3 times over the pot the slots in the spoon create a “mini” tornado inside the pot which increases atmospheric pressure. This causes the gaseous elements to compact. Then when you tap the edge of the pot it cancels that action. When, you rotate the spoon counter clockwise, it reverses the action and releases the compacted gaseous elements into the atmosphere and not in you tummy. Continuing this throughout the cooking process, guarantees that these will be “special”. Actually, you should make Monetary Wagers on these beans being “FREE”. Eat beans and make money at the same time, WOW, win,,,,Win,,,,

Please let me hear of you wonderous results.

Your unknown friend,
Dale Sellman

thanks

My daddy’s family were poor cotton farmers in the ’20s, ’30s and ’40s around the Waco area. They were so poor that when people came to visit, Granny just added more water to the beans. They ate so many that Daddy suffered with gout later in life, mainly from so many purines in his body from the frijoles. I say bring it on….I’m not about to not have my pintos!

Nice blog you have.

Don’t worry about dried beans being mixed in the bag. I have purchased Pinto’s and find Black, White, Red and Lima beans in the bag. Obviously, they sort and bag many kinds of dried beans at the same facility and some of them just get mixed in. As for the color of the Pinto Beans themselves, I can tell you with authority that you should always pick the lightest color of beans. They are the freshest and will cook within the guide lines for most bean receipes. The darker ones need more: 1. soaking time, or 2. boil a little longer than “bring to boil”, and let set for 1 hour, in order for them to soak up the water necessary to cook throughly and still be favorful and tender.
Belle, as you are an admitted new “Bean Cook”, I will share with you the secret of “No flatulence”.
Always, Always use a slotted wooden spoon while cooking, stirring, Pinto beans. Now, after every stirring of the beans, raise the spoon in the air above the pot and rotate it clockwise three times and then tap the edge of the top of the pot. Then rotate the spoon counter-clockwise three times and tap the edge of the top of the pot 2 times. Continue as you cook the beans, your friends will be amazed with the results as you present your “special” beans.
Any questions, just send an email.

Your unknown friend,

Dale Lee Sellman
Cooker of Beans, Extrodinaire

So now I’m on my way to learning how to cook great beans with all these wonderful recipes on your webpage.

My question about beans is, ” Do raw pinto beans go bad”?, What I mean is I noticed that some beans in the bag are a light color, and some are kinda redish brown. Your reply is greatly appreciated. Belle