Recipe of the Month

This recipe is a family classic. While not ideal for today's carb counters, keep in mind that beans are a good source of protein, calcium, iron, and potassium. Recent studies have also shown pinto beans to be relatively high in anti-oxidants.

Nutrition aside, this dish is a crowd pleaser and good to the bottom of the bowl. Try it once and we think you'll agree!

Grandma Virginia's Pinto Beans

1 pound of dry pinto beans
(preferably soaked in water over night)
1/2 pound raw linguica, sliced
3 slices crisp cooked bacon, crumbled
1 medium onion, chopped
1/4 bell pepper
salt, pepper, cumin seed (or ground cumin), and garlic salt to taste
1 can tomato sauce

Vario Fiore 10" Serving Bowl is the perfect size for presenting this dish.

Combine beans and linguica in a pot and cover with water. Bring to a boil and simmer until just about tender (while preparing bacon and chopping vegetables. Add bacon, onion, and bell pepper to the beans.

Season with salt, pepper, cumin seed (or ground cumin), and garlic salt. Add one can of tomato sauce. Simmer for three to four hours.

If beans should taste bitter, add 3/4 teaspoon of sugar.

Check back for more recipes in the future, and feel free to share your own. Send your family recipe and we'll add it online. Drop us an email at recipes@ceramicsofeurope.com.

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