Saturday, January 30, 2010

Delicious Pinto Beans

Wash and look thru beans, removing any bad ones.
Cover in several inches of water in pot with lid to soak overnight.
OR the fast-soak method - bring to boil, cover and let simmer 10 minutes, turn off heat and let set for an hour.
Drain water and rinse beans.
Note - 1 lb dry beans = about 2½ cups dry, about 8 cups cooked.

Put into crockpot, and fill with fresh water 1 inch or so from top.  Add a piece of hamhock or any other meat you like.  Cook on high for about an hour-and-a-half, turn on low for 6 hours.

Add hamhock, beans, and fresh water.  Bring to a boil.  Turn on low, covered for about 3 - 4 hours.  Add a little water if it gets low.

Add salt to taste when beans are fully cooked.

►Serve with pan-fried cornbread.  Yummy!  =)
We mix cornbread as usual, and fry in a pan with a little butter.  We like it this way because you get more of the outer crust.

Some people like to cook pintos with chopped onion, or a couple of jalapeƱo peppers with seeds scraped out and discarded (I've read you should wear gloves!), and/or a few peeled cloves of garlic.
I'll be trying some of these next time.  =)

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