Prep 30 mins
Cook 3 hrs
This is a recipe request for pinto beans. It is from an old work cookbook that I have had for about 26 years. It is a treasured book full of wonderful recipes and wonderful memories of some really great people!
- 1 lb dry pinto beans
- 6 cups water
- 1 large onion
- 2 garlic cloves
- 1 bay leaf
- 1⁄2 lb salt pork
- 2 cups canned tomatoes, diced
- 1⁄2 teaspoon dry mustard
- 1⁄2 cup green peppers or 1⁄2 cup red pepper, diced
- 2 teaspoons chili powder
- 2 tablespoons brown sugar
- 1⁄4 teaspoon oregano
- Add washed beans to water in large heavy pot; bring to boil.
- Boil for 2 minutes, then remove from heat and cover.
- Let stand an hour.
- Slice onion thick and garlic thin; add them along with the bay leaf and salt pork and bring to a rapid boil.
- Reduce heat to a simmer; cover tightly and cook until beans are tender.
- Add tomatoes, dry mustard, green pepper, chili powder, brown sugar and oregano.
- Cover and simmer for about 2 hours to get full rich flavor.
- Beans should cook until there is just enough liquid left to resemble thick gravy.
- You may have to remove cover at the last hour of cooking to thicken beans.
Perfection in a soup bowl. This is a great basic recipe that can be spiced up in any favorite style or left just as it's written. I soaked the beans overnight and skipped the boil/let-stand-for-1-hour step and I substituted ham and a ham bone for the salt pork. The beans cooked perfectly as directed. Keep this one for another 26 years, Theresa.