Recipe by Galley Wench
I spent years trying to replicate my mother's pinto beans, but there was always something missing. I finally came across this recipe in a 1955 Texas cookbook and it's got to be where mom (a Texan) got the recipe. Oh, the missing ingredient, maple syrup! Time required includes soaking time for beans.
Top Review by mommyluvs2cook
At first bite, I thought the sweetness had taken over, BUT after a few more bites, my taste buds got used to it, and I loved it! I made a pico with tomatoes, onion, jalapeno, cilantro, and lime juice to top it with and it was perfect. Everyone love it!
- 1419.54 ml water
- 14.79 ml vegetable bouillon granules
- 226.79 g ham hocks or 226.79 g leftover ham, - 2 inch cubes
- 473.18 ml pinto beans (I presoak the beans)
- 1 medium onion, diced
- 1 garlic clove, crushed
- 36.97 ml chili powder (more if you prefer spicy)
- 14.79 ml sugar
- 36.97 ml maple syrup
- 2.46 ml salt
- 1 diced jalapeno pepper (adjust to taste) (optional)
- 118.29 ml finely chopped onion (for garnish)
- 59.14 ml finely chopped cilantro (for garnish)
Directions See How It's Made
- Bring water and bouillon to boil.
- Add beans, garlic, chili powder, sugar, maple syrup and salt.
- Cover and simmer for 3 hours.
- Add onion and ham.
- Simmer additional 1 hour or until tender.
- Add water as needed (in 1/2 cup increments).
- When done, the broth should thicken and barely cover the beans.
- Serve with garnishes and hot cornbread.