Prep 30 mins
Cook 13 hrs
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.
- 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)
- 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.
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!
Fabulous recipe! I'm not a big pinto beans fan - but these taste absolutely fabulous! I will definitely be making these frequently!
Awesome pinto beans. Loved the maple syrup in this. I cut back on the chili powder a little, left out the sugar and added a jalapeno pepper chopped. We loved this. Thanks