Prep 1 hr
Cook 4 hrs
As a child my mother never cooked "a pot of beans", but she started when I was a young adult and I loved them. To me pure comfort food was a bowl of these beans and a big hunk of warm buttered cornbread. I also like them served over rice for a variation and, of course, when you combine dried beans and rice it makes a complete protein. I like my beans a little on the creamy side so that's why I cook them for about 4 hours.
- 453.59 g dried pinto bean, rinsed and remove any hard pieces
- 6 slice bacon, cut in 1-inch pieces
- 2 large onions, Minced
- 1 large green bell pepper, Minced
- 14.79 ml garlic, Minced
- 44.37 ml chili powder
- 29.58 ml ketchup
- 226.79 g ham, diced
- 19.71 ml salt
- 2.46 ml black pepper
- 2.46 ml white pepper
- 1892.72 ml water
- Fry bacon in 5 quart Dutch Oven over medium heat until crispy then remove and set aside, saving drippings.
- Add onions and bell pepper to bacon grease in Dutch oven and saute' until soft and wilted, about 45 minutes.
- All remaining ingredients including reserved bacon.
- Cover and simmer over low heat for 4 hours or until soft, adding more water if necessary.