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Today I decided to make some pintos after cleaning out the pantry. I wanted to use my instant pot for the first time with beans. They turned out perfect and Chris really loved them too! Scroll down for the recipe and this recipe will be in our Volume 3 Cookbook.
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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
I am a southern girl born in raised in Collard Valley in Polk County Georgia. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
Instant-pot Pinto Beans
1 1/2 CUPS DRIED PINTO BEANS
4 CUPS WATER
BOUILLON: 1 BEEF BOUILLON KNORR OR 1 TBSP BEEF GRANULES
CHICKEN STOCK: USE STOCK IN PLACE OF WATER AND OMIT THE BOUILLION
3=4 OZ. COUNTRY HAM SEASONING MEAT
1/8 CUP OLIVE OIL,
1/2 TSP. BLACK PEPPER IF DESIRED
Look your beans when removing them from package by pouring them by handfuls into your hand and dropping them into pot. Take out discolored beans, rocks, clumps if present.
Cover beans with about 1 inch of water or chicken stock. If using water add bouillon listed above. Add oil, ham and pepper.
prepare as above and place it all in an instant pot. Secure the lid and close the pressure valve. Use the multigrain setting: 40 min. on Medium
Once it finishes and pressure valve releases carefully remove the lid and place the pot on sauté until the liquid is just at the top of the beans and ham. Turn off and serve.
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Hello and I am just thrilled that you joined us today! My name is Tammy, and I want to teach you how to cook like my mama. She was an amazing cook and baker and all of us kids can cook up some good food.
After many years of being complimented on my food, I decided to make some videos to teach my own children how to cook. I am a cancer survivor and wanted them to have a way to learn even if my life was cut short.
So Collard Valley Cooks began in the summer of 2017. Many of my older videos show just what an armature I was at making video content. However, after much encouragement from my viewers I created three cookbooks and have come a long way.
Today, our videos are in HD with more quality sound, and not only that I have learned so many tips from viewers just like YOU!
I really believe I am an even better cook thanks to you all and appreciate your encouragement. Being a YouTuber takes lots of patience, time, determination, thick skin and so much more, but the true joy comes from the stories from my viewers. Many of you mean so much to us.
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