Page 225 - Family cookbook v30_Neat

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Bob and Audrey Davidson

Pinto Beans

1 pound dried pinto beans

water

4 strips fatty bacon chopped

1 ham hock, or salt pork (optional)

1. “Look” your beans, removing shriveled beans and rocks.

2. Put beans in a pot with cold water and soak on counter overnight.

3. Drain the beans and rinse.

4. Put soaked beans, bacon, and ham hock in your bean pot.

5. Cover with water to about 3 inches above the level of the beans and pork.

6. Bring to a boil, then reduce the heat to low.

7. Partially cover the pot with a lid, leaving some air space.

8. Let the beans simmer for 45 minutes, checking occasionally and stirring.

Set an alarm to check and stir them every so often, so you don’t burn
them.

9. If the beans appear dry at the top, pour in additional water to make sure

the beans stay submerged while cooking. Stir in a teaspoon of salt and
continue to let the beans simmer for another 45‐60 minutes until they are
softened, tender and creamy. Salt to taste.

Cooking beans is more of an art than a science.
Depending on how old your beans are, it may take more liquid and a longer cooking time, perhaps 2 to 3‐1/2 hours

If you don’t soak your beans, you will have to add more liquid and cook for longer. Some prefer to keep the lid on tight.
Serve with cornbread and condiments of your choice, like green onions, chow‐chow, or pickled peppers.