My mom would put a pot of these beans on in the morning on wash day (she used lard). Everyone who walked past the stove had to stir the beans. I make these same beans often, but I use one smoked ham hock. Good amount of soupy broth. No, these are not cowboy beans with peppers etc... Just good southern pintos! Good with fried pork chops - now your talking.
These beans were really something different than what I am used to eating but I really liked them. I used dried pinto beans and used a pressure cooker to speed up the process ( 1 1/4 hr at 10 lbs pressure). Served this recipe with corn bread and buttermilk. Tasty! Thanks for posting, JimB. =)
Love pinto beans, and the beans turned out just great without soaking!! I did add additional water, a couple of times during cooking, because I was afraid the beans would burn. The pork I used was the last remains of a cure 81 ham. Tasted great! Thanks, JimB427 for posting this down home recipe. Made for Cooking From The Pantry Challenge Game
Just like Mama used to make in the foothills of NC! Plain, simple yet really tasty. The cornbread and sliced onions complete the dish.
Very good beans,I also prefer smoked ham hocks.By accident I discovered how to make ranch style beans with this recipe by adding a package of dry enchilada seasoning.They taste so much like the canned ranch style beans and great with cornbread. Good for a change once in awhile.Thanks for the recipe!
Pinto beans and ham are an Ozarks staple, we just call them "red beans". I do recommend the addition of onion and I prefer a smoked ham hock vs. fatback. This is true pioneer food and is wonderful.
These were very good, but I did miss the onion and peppers that I usually use. this was simple to make. I used 2 ham hocks instead of the pork fatback. Thanks
you can also use ham hock for these and my dad adds a teaspoon of mustard in his bowl its really good as well as chopped onions of course
I think I've found the secret recipe for pinto beans...you know, the one my mother-in-law must've used. These had a nice texture and the right amount of "soup"...unlike my usual attempt at pintos. Glad you posted this one, Jim.
A classic Country mainstay. Good as a Main Dish or a Side. No extra seasonings cooked in so everyone can do their own thing. "SoupBeans", fried potatoes and cornbread have gotten many a Southern Highlands family through hard times, and better show up on the menu at least every two weeks during good times or the family starts talking mutiny. Served with cornbread or hushpuppies the cornmeal has the amino acids the beans lack and vice versa. So the incomplete proteins in each become complete when eaten together.